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Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Cut Chicken into julienne strips. Combine sherry, soy sauce, salt, ginger and red pepper. Add Chicken to marinade; refrigerate at least 3 hours.
  2. Combine Chicken and 3/4 cup broth in large skillet. Cook over medium-high heat, stirring frequently, until opaque, 5 to 7 minutes.
  3. Dissolve cornstarch in remaining 1/4 cup broth; add to Chicken. Simmer 5 minutes, stirring, or until broth is thickened.
  4. Combine rice and pimento. Portion 1/4 cup rice mixture on each lettuce leaf. Top with 1/3 cup hot Chicken mixture. Garnish with additional pimento, if desired.

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