I saw this recipe pop up on my news feed on Facebook the other day, and thought it looked pretty tasty. So I went out and picked up a few things so I could make it. I didn’t bother buying sherry, because it’s not something I would use often, and it seemed like a waste. Instead, I Googled sherry substitutes. Someone suggested using a combination of vinegar, sugar and lemon juice, so that’s what I did. I mixed 1 ½ teaspoons white vinegar + 1 ½ teaspoons lemon juice + ½ teaspoon of sugar.
This recipe is very easy. The post said it should take 20 minutes to make. I didn’t time it, but it went together pretty fast. I cooked my own chicken though, so that took a little extra time, but if you use left-over or store-bought rotisserie chicken, you will definitely get this done in 20 minutes or less.
Mu Shu Chicken Lettuce Wraps
Makes 4 Servings
Adapted from Cooking Light Magazine
2 tablespoons low sodium soy sauce
1 tablespoon dry sherry (or dry white wine / other substitute)
1 tablespoon hoisin sauce
1 teaspoon rice vinegar
1 tablespoon sesame oil
1 tablespoon grated garlic
1 tablespoon grated fresh ginger
1 package coleslaw mix (14oz - 4 cups)
2 cups shredded cooked chicken breast (skinless)
1 bunch (about 1/2 cup) sliced green onions, divided
12 lettuce leaves (I used iceberg, but anything you can roll will work)
¼ cup chopped cashews
In a small bowl, stir together the soy sauce, sherry, hoisin sauce and vinegar. Set aside.
In a large pan, heat the sesame oil over medium heat for a minute. Stir in the garlic and ginger and cook for about 30 seconds.
Add coleslaw and sauce mixture and cook for one minute, stirring frequently. Then, stir in the chicken and ½ of the sliced onions. Cook for another minute until the cabbage starts to wilt a bit.
Divide the mixture among the lettuce leaves and top with remaining onions and cashews.
If you want to bring some to work the next day, keep the chicken in a separate container so you can heat it up. Bring the other stuff on the side.