Balsami-Ginger Chicken Lettuce Cups

(from Woman's Day magazine)
1/4 C brown sugar
1/4 C balsamic vinegar
1 Tbsp low-sodium soy sauce
1 Tbsp grated fresh ginger
2 cloves garlic, chopped
1/4 to 1/2 tsp crushed red pepper
1 1/2 lb boneless, skinless chicken breast, trimmed
1 C long-grain white rice (we really like brown rice with this as well)
2-4 oranges (I also use canned mandarin oranges, which are great as well)
2 scallions, thinly sliced
1 small head Boston lettuce, leaves separated

1. In crock-pot combine sugar, vinegar, soy sauce, ginger, garlic and red pepper. Add the chicken and turn to coat. Cook, covered, until the chicken is cooked through and very tender, 6 to 7 hrs on low or 3 to 4 hrs on high. Make sure not to cook too long since you want sauce to keep chicken moist.

2. While chicken cooks, cook the rice.

3. Meanwhile, cut away the peel and white pith of an orange. Cut the orange into thin half moons and place in a bowl. Fold in the scallions.

4. Using two forks, shred the chicken into the medium pieces and stir into the cooking liquid. Fill the lettuce leaves with the rice and top with the chicken and orange mixture.

Makes 10-12 cups.