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

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; saute 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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lower, sherry, hoisin sauce, rice vinegar, sesame oil, garlic, fresh ginger, skinless, green onions, bibb lettuce leaves, cashews

Taken from www.myrecipes.com/recipe/chicken-lettuce-wraps (may not work)