This is a wonderful recipe, with the same flavor profile of Mu Shu Pork offered in most Asian restaurants. Although usually offered as an appetizer, I prefer to serve them as a main course.


  • 2 tbsp. lower-sodium soy sauce
  • 1 tbsp. dry sherry
  • 1 tbsp. hoisin sauce
  • 1 tsp. rice vinegar
  • 1 tbsp. dark sesame oil
  • 1 tbsp. minced garlic
  • 1 tbsp. minced peeled fresh ginger
  • 1 (14-oz.) pkg. coleslaw mix (cabbage, shredded carrots, purple cabbage)
  • 6 oz. shredded rotisserie chicken breast (about 1½ cups), skin & bones removed
  • ½ cup sliced green onions, divided use
  • 12 whole Bibb lettuce leaves, washed, dried
  • ¼ cup chopped cashews


  1. Combine first 4 ingredients (through rice vinegar) in a small bowl, stirring with a whisk.
  2. Heat a large skillet over med.-high heat. Add oil to pan; swirl to coat. Add garlic and ginger to pan; saute 30 seconds. Add soy sauce mixture and coleslaw; cook 1 minute, stirring frequently. Add chicken and ¼ cup onions to pan; cook 1 minute or until coleslaw just begins to wilt. Divide chicken mixture evenly among lettuce leaves; sprinkle evenly with remaining green onions and cashews.

From “Cooking Light,” Jan./Feb. 2014.

Barbara Walch

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...