Mu Shu Chicken

I can't remember where I came across the original recipe...Cooking Light magazine maybe? Regardless, we love it. It's a quick and easy and delicious meal on a busy weeknight. Can't ask for more than that!

Mu Shu Chicken

2 T lower sodium soy sauce
1 T dry sherry (or Marsala)
1 T hoisin sauce
1 t rice vinegar
1 T dark sesame oil
1 T minced garlic
1 T fresh ginger, peeled and minced
1 14oz pkg coleslaw (about 4 cups)
 6 oz shredded rotisserie chicken
1/2 c sliced green onions
12 Bibb lettuce leaves
 Plum sauce

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 and swirl to coat. Add garlic and ginger to pan; saute 30 seconds.

Add soy sauce mixture and coleslaw; cook one minute, stirring frequently. Add chicken and onions to pan; cook one minute or until coleslaw just begins to wilt.

Drizzle some plum sauce down the center of each leaf, and divide chicken mixture evenly among them. Roll up to eat. Enjoy!

Asian Turkey Lettuce Wraps

 

1 1/4 lb. ground turkey
1 pkg. (16oz.) frozen oriental vegetable mix, thawed
1/3 c teriyaki sauce
1/4 c plum sauce
2 T natural peanut butter
2 t ground ginger
3 cloves minced garlic
1 T rice wine vinegar
1 t toasted sesame seeds
4 green onions, chopped
10 Boston, butter, bib, or iceberg lettuce leaves

In a large skillet, cook turkey until no longer pink. Coarsely chop vegetables; add to the pan. Stir in teriyaki sauce, plum sauce, peanut butter, ginger, garlic, vinegar and sesame seeds.

Cook and stir for 5 minutes or until heated through.

Remove from heat; stir in onions. Place a small amount of turkey mixture on each lettuce leaf, drizzle with plum sauce, and roll up.