Combine first 4 ingredients (through rice vinegar) in a small bowl, stirring with a whisk.
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.
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This was a delicious recipe and reminds me a lot of the calorie-ridden dish I would order at Chinese restaurants. I made this for my family and my young daughter had a friend over for dinner. I didn't think she would like it but she ate it and enjoyed it as well! Will be making again!
This was good and easy to throw together. Unfortunately, the lettuce tends to fall apart easily. We do prefer the Cooking Light recipe 'In-a-pinch Moo Shu Chicken' from the May 2003 edition slightly better.
This was quick and easy and a hit with my family. I would make again with some adjustments - less cabbage and more shredded carrots to add more crunch (or use broccoli slaw as someone suggested). I think it would be fine with cashews or peanuts - I had cashews so I used them.
5 stars, per my husband. Double the sauce. Nix the sherry. Use dry ginger in the sauce (vs fresh in the pan). Add hot pepper flakes to the sauce. Pan fry about 3/4lb of finely diced chx in the sesame oil. Add 2 large, mined, garlic cloves once the chicken is no longer pink. Cook for 30 seconds, then add the coleslaw mix, green onions, and sauce. Wilt down - about 2 minutes.Top the wraps with fresh squeezed lime, cashews (or peanuts), green onions, and sriracha.
My family loved this! I doubled the sauce, garlic, ginger and chicken. Didn't have any dry sherry so I substituted with equal parts of apple cider vinegar and water. Served it with Trader Joe's Chicken Fried Rice. Definitely a keeper recipe. Nice quick and easy dinner. Thanks Cooking Light!
I made this dish twice within 1 week after getting this issue of Cooking Light because my husband and I both LOVED these lettuce cups! I did make a couple of changes from the recipe, though. I shredded a whole rotisserie chicken from the grocery store, and I julienned some carrots and cabbage instead of using the packaged coleslaw mix. Finally, I used peanuts instead of cashews (because cashews are expensive) and I think that actually helped to make the dish - we loved the peanuty flavor! I served this with some ginger and garlic brown rice.
I really enjoyed this recipe. I make a whole chicken every week in the crock pot, so that I can use it for quick recipes just like this. It was delicious and really simple. Super quick as well! I didn't have any sherry, so I just omitted it from the recipe. I think that I probably added more chicken than it called for, but that just made it even better in my opinion. I'll definitely be making this again. It's a fun meal for kids too.
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