Heat the oil in a large nonstick skillet or wok over medium-high heat. Add mushrooms and cook for 3 minutes until tender.

TIP

Stir in a handful of bean sprouts with the lime juice for extra crunch. Remove pan from heat before stirring in lime juice to maintain its bright, fresh flavor. Serve on a large platter with cabbage leaves, a bowl of the chicken mixture and small bowls of chopped cashews/peanuts and green onions so everyone can make their own cups at the table. Note: Recipe inspired by Janice, Perdue Community Member.

Add coleslaw, cooked and shredded chicken and hoisin sauce. Stir-fry for 3 to 5 minutes or until vegetables are tender. Stir in the lime juice.

Spoon some of the hot chicken mixture into each cabbage leaf. Sprinkle with cashews/peanuts and green onions.