I tend to find Asian food intimidating. My lo mein never tastes as good as our local delivery place—it is clearly a white girl’s lame attempt at “authentic” Chinese food. So when I saw this recipe for Mu Shu Chicken Lettuce Wraps in Cooking Light, I initially just flipped the page, looking for a different recipe to try. But then I decided to go back and read through it, and I figured it seemed easy enough to give it a shot. Turns out, it was one of the tastiest things I have made in a while!
Mu Shu Chicken Lettuce Wraps
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) package coleslaw (about 4 cups)
6 oz shredded skinless, boneless rotisserie chicken breast (about 1 ½ cups)
½ cup sliced green onions, divided
12 Bibb lettuce leaves
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 medium-high heat. Add oil to pan; swirl to coat. Add garlic and ginger to pan; sauté 30 seconds.
3. Add soy sauce mixture and coleslaw; cook 1 minute, stirring frequently.
4. Add chicken and ¼ cup onions to pan; cook 1 minute or until coleslaw just begins to wilt.
5. Divide chicken mixture evenly among lettuce leaves; sprinkle evenly with remaining ¼ cup onions and cashews.