Ingredients

2 T soy sauce

1 T dry sherry

1 T hoisin sauce+ 2 T

1 t rice vinegar

1 T peanut oil or dark sesame oil (for wok)

1 T minced garlic

1 T minced peeled fresh ginger

1 (14 oz) pkg coleslaw

1 rotisserie chicken-meat pulled off and shredded

1/2 C sliced green onions (optional)

12 Bibb or Boston lettuce leaves

1/4 C chopped cashews

Preparation

  1. Combine 1st 4 ingredients (thru rice vinegar) in a small bowl. Toss garlic and 2 T hoisin sauce to shredded chicken.
  2. Heat large skillet or wok. Add oil; swirl to coat. Add ginger to heated oil. Then add coleslaw and soy sauce mixture. Cook 1 minute, or until it just begins to wilt. Add chicken to pan and toss until heated.
  3. Divide lettuce leaves among the plates. Fill lettuce with chicken/coleslaw mixture. Top with cashews.