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
- Combine first 4 ingredients (through rice vinegar) in a small bowl, stirring with a whisk.
- 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.