| 18 | 40 | 315 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 25 min | 4 |
| 4 tbsp | Tamari, gluten free, reduced sodium (hoisin sauce) |
| 2 tbsp | Peanut butter, natural (hoisin sauce) |
| 1 tbsp | Molasses (hoisin sauce) |
| 2 tbsp | Rice vinegar (hoisin sauce) |
| 1 clove(s) | Garlic (minced; hoisin sauce) |
| 2 tsp | Sesame oil (hoisin sauce) |
| 1/8 tsp | Black pepper (hoisin sauce) |
| 1 tsp | Hot sauce (optional; hoisin sauce) |
| 1 tsp | Sesame oil |
| 1 breast | Chicken breast, boneless, skinless (cut into thin strips - can use 1/2 block organic tofu cut into strips) |
| 1 tsp | Sesame oil |
| 2 clove(s) | Garlic |
| 2 tbsp minced | Ginger root |
| 3 mushroom(s) | Shiitake mushrooms, raw (sliced) |
| 1 bag (16oz) | Coleslaw mix (can use 3 cups of cabbage) |
| 2 green onion (stem) | Green onion, scallion, ramp (chopped) |
| 2 tbsp | Tamari, gluten free, reduced sodium |
| 8 piece | Rice paper (or whole wheat tortillas or collard greens) |
1. For hoisin sauce: Mix tamari, peanut butter, molasses, rice vinegar, garlic, sesame oil, black pepper and hot sauce (optional) until smooth. Set aside. Leftover sauce can be stored in the fridge for up to 7 days.
2. Pour sesame oil into a large frying pan.
3. Cook chicken or tofu in sesame oil. When cooked, remove from pan and set aside.
4. Pour remaining sesame oil into frying pan. Cook garlic and ginger until soft. Add shiitake mushrooms and cook 3-4 minutes, until soft. Add coleslaw/cabbage and cook for another 4-5 minutes or until cabbage wilts.
5. Stir in green onions and tofu or chicken. Add tamari. Cook until warmed through.
6. Prep rice paper, tortillas or collard greens. To serve, spread 1 tbsp hoisin sauce over your choice of base and top with a spoonful of tofu or chicken mixture and roll. Enjoy!
Quick Tips:
Safety
Never eat poultry that is raw, or not cooked through. Internal temperature of chicken breast pieces should be 165F or 74C degrees.
| Meat | 0.6 |
| Meat Alternative | 0.3 |
| Vegetables | 2.9 |
