Mu Shu Chicken Lettuce Wraps

• 2 tablespoons lower-sodium soy sauce
• 1 tablespoon dry sherry
• 1 tablespoon hoisin sauce
• 1 teaspoon rice vinegar
• 1 tablespoon dark sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon minced peeled fresh ginger
• 1 (14-ounce) package coleslaw (about 4 cups)
• 6 ounces shredded skinless, boneless rotisserie chicken breast (about 1 1/2 cups) 
• 1/2 cup sliced green onions, divided
• 12 Bibb lettuce leaves
• 1/4 cup chopped cashews 

Preparation

1. 1. Combine first 4 ingredients (through rice vinegar) in a small bowl, stirring with a whisk.
2. 2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic and ginger to pan; sauté 30 seconds. Add soy sauce mixture and coleslaw; cook 1 minute, stirring frequently. Add chicken and 1/4 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 1/4 cup onions and cashews.

I got this recipe from Cooking Light magazine.  If you like PF Chang's lettuce wraps this is similar.  I cooked chicken breast instead of using a rotisserie chicken and doubled the amount of chicken.  Easy and tasty.  

Megan-4.5/5

Jesse-4.5/5