"recipe source: Every Day with Rachael Ray January/February 2014 25 mins"

• • ¼ cup hoisin sauce
• • 1 tablespoon low sodium soy sauce
• • 2 tablespoons vegetable oil
• • 1 lb ground chicken
• • 1 large carrot, peeled and finely diced
• • 3 cloves of garlic, minced
• • 4 scallions, whites and greens, chopped
• • 1 large head of lettuce, leaves separated
• • 1/2 cup water

Directions:

1. In a small bowl, combine the hoisin, soy sauce and 1/2 cup water.
2. Heat a large skillet over medium-high heat. Add 1 tablespoon of vegetable oil and the chicken and cook, breaking up the chicken as it cooks, until browned, about 5 minutes.
3. Reduce the heat to medium and add the carrot and the remaining 1 tablespoon of vegetable oil. Cook for 2 minutes, then add the garlic and the scallion whites and cook an additional minute. Stir in the hoisin and continue to cook until the sauce thickens, another 1-2 minutes.
4. To serve, place some of the mixture in a lettuce leaf and top with some of the scallion greens.