Orange-Plum Sauce (recipe follows)
1 whole chicken breast, skinned and boned
3 tbsp. Kikkoman Soy Sauce, divided
4 tsp. cornstarch, divided
1/4 c. water
2 tbsp. vegetable oil, divided
1/2 c. diced carrots
1 c. diced celery
1/2 c. diced onion
1 tbsp. minced fresh gingerroot
8 lg. iceberg lettuce leaves

Prepare Orange-Plum Sauce; cool to room temperature. Meanwhile, dice chicken breast. Combine 1 tablespoon Soy sauce and 3 teaspoons cornstarch in small bowl; stir in chicken. Let stand 10 minutes. Combine the remaining 2 tablespoons Soy sauce, 1 teaspoon cornstarch and water; set aside. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add chicken and stir-fry 2 minutes; remove. Heat remaining 1 tablespoon oil in same pan. Add carrots and stir-fry 1 minute. Add celery, onion and ginger; stir-fry 2 minutes longer. Stir in chicken and Soy sauce mixture. Cook and stir until mixture boils and thickens. To serve, spread about 1 teaspoons Orange-Plum Sauce in center of each lettuce leaf. Fill each leaf with about 1/4 cup chicken mixture; fold lettuce around filling to enclose.

ORANGE-PLUM SAUCE:

Blend 1/2 cup plum jam, 1/2 teaspoon grated fresh orange peel, 1 pressed garlic clove, 2 tablespoons Kikkoman Teriyaki Sauce, 2 tablespoons orange juice and 1 teaspoon cornstarch in small saucepan. Bring to boil over medium-high heat; reduce heat and simmer 1 minute, stirring constantly. Makes 8 servings.