Ingredients: Sauce

½ cup water or chicken stock

1 tablespoon rice, wine vinegar

2 tablespoons soy sauce

1 tablespoon sesame oil

2 tablespoon hoisin sauce

1 tablespoon cornstarch

Ingredients: Stir Fry

2 tablespoons grated ginger

2 tablespoons grated garlic

2 tablespoons oil

1 pound ground chicken or turkey

1 package (6cups - 14 ounces) Coleslaw

Salt

1 tablespoon sesame seeds

12 mini wonton wrappers or three large wrappers

Ingredients: Garnish

3 tablespoons parsley or cilantro

⅓ cup, toasted nuts, optional

2 sliced green onions, optional

Instructions:

Preheat oven to 425°

Line of baking sheet with parchment paper

Cut the wonton wrappers into thin strips. Lay out on baking sheet in a single layer. Sprinkle with salt and oil.

Bake for 10 minutes or until golden brown. Set aside.

Add stock, rice vinegar, soy sauce, sesame oil, hoisin sauce, and cornstarch to a bowl. Whisk control smooth.

In a large skillet, add 2 tablespoons oil, and sauté grated ginger and garlic for one minute.

Add the ground turkey and sauté until no longer pink. Break up the meat as you stir.

Add the bag of coleslaw to the pan and cook until slaw becomes wilted.

Add sesame seeds, the sauce and stirfry until the sauce thickens and is absorbed.

Plate portions and garnish with green onions, cashews, and wonton strips.