Mu Shu Chicken

1/2 tsp cornstarch
1 T reduced-sodium soy sauce
2 T dry sherry
2 T hoisin sauce
2 tsp canola oil
1 T minced fresh ginger
1 T minced fresh garlic
1 14-oz. bah coleslaw mix
1/2 cup chopped scallions
2 cups shredded rotisserie chicken
1 tsp toasted sesame oil
8 6inch flour tortillas

Whisk cornstarch and soy sauce, dry sherry and hoisin in a small bowl. Heat canola oil in a large nonstick frying pan over medium-high heat. Add ginger and garlic and stir-fry 1 minute. Add coleslaw mix and chopped scallions and stir-fry until just wilted, about 3 minutes. Add chicken and soy sauce mixture. Toss until heated through. Drizzle with sesame oil. Serve wrapped in flour tortillas, warmed in the microwave and if desire, additional hoisin sauce for spreading on the tortillas and chopped scallions for sprinkling over the filling.

makes 4 servings ( I like to double this recipe. I've used broccoli slaw instead of coleslaw mix and canned chicken instead of rotisserie chicken. It turned out very good.)