Ingredients:
1/2 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons honey
1 teaspoon grated gingerroot
2 cloves garlic, minced
4 boneless skinless chicken breasts
vegetable oil cooking spray
sesame oil
red leaf lettuce
2 cups finely shredded coleslaw mix ( no dressing)
1/2 cup sliced green onions
Directions:
Combine first 6 ingredients in a medium bowl; stir well.
Reserve 1/4 C.
Cut chicken diagonally across the grain into thin slices.
Add chicken to the remaining sauce mixture in bowl, coat well.
Cover and marinate in refrigerator 8 hours, stirring occasionally.
Remove chicken from bowl; discard marinade.
Coat a large nonstick skillet with cooking spray; add little sesame oil, and place over medium-high heat until hot.
Add half of chicken; cook 5 minutes or until done.
Remove chicken from skillet, and set aside.
Repeat with remaining chicken.
Put 2-3 devined lettuce leaves together; spread some reserved sauce mixture down the center; arrange some chicken slices coleslaw and green onions down center fold end up and roll up.
Eat.
Servings: 8
Time preparation: 15 min.
Time total: 35 min.