Categories: Poultry- Chicken

Ingredients

• 2 lb. ground chicken breast
• 3 green onions
• 1 can ( 8oz.) water chestnuts, drained and chopped
• 2 medium carrots, shredded (about 1 cup)
• 1 cup frozen edamame
• 4 tsp. reduced-sodium teriyaki sauce
• 1 tsp. rice vinegar
• 1/2 tsp. ground black pepper
• 1 can (14.5 oz.) reduced-sodium chicken broth
• 2 Tbsp. hoisin sauce
• 12 leaves butterhead (Bibb or Boston) lettuce or iceberg lettuce
• Asian chili sauce (optional)
• sesame seeds (optional)

Directions

1. Lightly coat a large nonstick skillet with nonstick cooking spray. heat skillet over medium-high heat. Add chicken and cook until no longer pink, breaking up with a wooden spoon, about 6 minutes. Thinly slice white parts of green onions into slivers; set aside.
2. In a 3 1/2 or 4 quart slow cooker, combine cooked chicken, white parts of green onions, water chestnuts and next 7 ingredients. Pour broth over all in cooker.
3. Cover and cook on HIGH for 2 to2 1/2 hours or LOW for 4 to5 hours.
4. Strain mixture, discarding cooking liquid. Stir hoisin sauce nd green onion slivers into chicken mixture. Serve with lettuce leaves and , if using, Asian chili sauce and sesame seeds.

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