Category Archives: Chicken

Garlic Chicken

Chicken, Dinner Ideas September 27, 2026 Leave a comment
Plate of garlic herb roasted chicken
Golden garlic roasted chicken

Get ready to WOW your guests with a zesty chicken recipe that’s perfect for parties or cozy dinners. Swap in legs or drumsticks if you like—either way, expect bold, garlicky goodness. Only invite fellow garlic lovers; this dish celebrates that irresistible allium. For best results, prepare the marinade a day ahead. The longer the chicken soaks, the more flavor you’ll get—aim for at least six hours and up to twenty-four for maximum deliciousness. Use fresh herbs and freshly peeled garlic; packaged substitutes lack the bright aroma and rich flavor of fresh ingredients, which make this dish more enjoyable for everyone.

Ingredients

  • 3 – 4 pounds of skin-on and bone-in chicken thighs
  • 1 cup of olive oil
  • 16 fresh garlic cloves
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1/2 cup (or more) fresh parsley, minced

Marinade

  1. Trim away any excess fat or skin from the chicken
  2. Place the chicken flat in a baking dish so they fit without overlapping.
  3. Crush 8 garlic cloves with the flat side of a knife. This makes it easier to peel. Crushing garlic gives it more surface area, so it adds more flavor to oils, sauces, and dishes.
  4. Add one cup of olive oil, chopped parsley, and crushed garlic. Stir well.
  5. Pour the marinade over the chicken thighs. Cover the dish and refrigerate for 6–24 hours, turning the chicken once during this period.

Process

  1. Preheat oven to 400°F.
  2. Remove the marinated chicken from the refrigerator. Line a flat baking sheet with raised edges with aluminum foil. Be sure the pan is large enough to accommodate the chicken pieces without crowding. This will cause the chicken to steam and not crust.
  3. Scrape off excess oil from each chicken piece and place on the baking sheet, skin side up.
  4. Use a slotted spoon to remove the garlic and parsley from the marinade, and spread the mixture on the chicken on the baking sheet.
  5. Remove 1/3 cup of the marinade oil and discard the remaining oil.
  6. In a separate bowl, add the remaining 8 cloves of minced or pressed garlic, 1/3 cup of the marinade oil, chopped fresh rosemary, and fresh thyme.
  7. Pour this mixture over the chicken in the pan.
  8. Roast for 45 minutes – do not turn the chicken during roasting, allowing the skin to crisp up and the garlic to caramelize.

09/23/2026

Chicken Roulade

Chicken, Dinner Ideas, Side September 20, 2026 Leave a comment
Baked chicken breasts stuffed with spinach and cheese topped with melted cheese and tomato sauce in a casserole dish
Delicious baked chicken roulades

Chicken roulade brings together succulent, tender chicken, velvety ricotta, vibrant spinach, and a bright, savory tomato sauce. Each elegant slice reveals a creamy, herbaceous center, while the rich cheese and juicy chicken are lifted by the sauce’s lively acidity. Beautifully balanced and deeply satisfying, it pairs wonderfully with silky pasta or creamy polenta. Recipe found at www.kitchenmoxy.com

Ingredients:

  • 1 can of Italian plum tomatoes, drain the sauce into a cup, and chop the tomatoes
  • 1 small can of tomato sauce
  • 2 garlic cloves, grated or pressed
  • 1 green bell pepper, finely chopped
  • 1 medium onion, finely chopped
  • ¼ teaspoon dried oregano
  • ¼ teaspoon freshly ground pepper
  • 4 skinless, large boneless chicken breasts
  • 2 cups of fresh spinach leaves
  • 1 egg, beaten
  • ½ cup ricotta cheese
  • 1 cup grated mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Process

  1. Preheat oven to 350° F.
  1. Combine the tomato sauce and the liquid from the canned tomatoes until you have ½ cup.
  2. In a medium saucepan, combine tomatoes, tomato sauce, garlic, bell pepper, onion, oregano, and pepper. Bring to a boil, reduce the heat, and simmer for 15 minutes – stirring occasionally.
  3. Butterfly each chicken breast and pound between two pieces of wax paper to ¼ inch thickness (see Note)
  4. In a small bowl, beat the egg, then blend in Ricotta, Parmesan cheese, ½ cup of mozzarella cheese, and parsley.
  5. Place fresh spinach leaves onto each flattened chicken breast. Spread 2 tablespoons of the filling over each piece, roll the chicken tightly, and secure with a toothpick or kitchen twine.
  6. Sear each chicken breast in 1 tablespoon of olive oil over medium-high heat until browned on both sides.
  7. Spoon half the tomato sauce into an 8-inch square baking dish. Arrange chicken rolls in the baking dish. Pour remaining sauce over chicken. Sprinkle the remaining mozzarella cheese on top. Bake for 40 minutes or until an instant-read thermometer reads 165°F.

Notes:

The culinary term “to butterfly” means splitting a food, almost—but not completely—through. It’s a technique used for everything from shrimp to turkey breast. The two halves are then opened so they resemble a butterfly. With a chicken breast, it’s more like cutting the chicken breast horizontally so it opens up like a book.

How to Butterfly a Chicken Breast:

  1. If the chicken breast has skin attached, loosen it with your fingers and remove.
  2. Place the chicken breast on the cutting board. Place one hand on the chicken breast, curving your fingers up slightly for safety. Insert the knife into the middle of the thickest part and cut horizontally; cut almost to the other side. Open it like a book.
Hands cutting raw chicken breast fillets on wooden cutting board with knife
Butterflying raw chicken breast

09/20/2026

Herb-Crusted Chicken Breast

Chicken, dinner, Dinner Ideas September 13, 2026 Leave a comment
Golden herb-crusted chicken breast cooking in a cast-iron skillet
Herb-crusted chicken breast

A carefully balanced herb coating adds fragrance and a delicate savory texture without overpowering the chicken’s natural flavor. Gentle sautéing preserves its moisture from the crisp exterior to the center. Its fresh, aromatic profile pairs naturally with roasted vegetables or a simple salad, keeping the carefully seasoned chicken as the centerpiece of the plate.

Makes a single serving.

Ingredients

  • 7 oz boneless, skinless chicken breast
  • ¼ cup fresh herbs, finely chopped (I used a combination of parsley, sage, oregano, rosemary)
  • 1/2 tsp kosher salt
  • 2 tsp olive oil or coconut oil
  • 1 tsp butter

Directions

  1. Place chicken breast inside a plastic quart bag or between two pieces of plastic wrap, and using a meat mallet, begin to gently pound the chicken on both sides until the same width
  2. Reserve half of the chopped herbs. Arrange them evenly over one side of the chicken breast, season with 1/4 teaspoon salt, and gently pound the herbs and salt into the meat.
  3. Turn the chicken over, spread the remaining herbs and salt across the breast, then gently pound them into the meat.
  4. Melt the oil and butter in a heavy or non-stick pan over medium heat. When the oil is hot, add the chicken. Cook it uncovered for 4 minutes.
  5. After 4 minutes, flip the chicken. Cook for 3-4 minutes more, until it reaches 165°F or is thoroughly opaque when sliced.

09/13/2026

Crispy Parmeasan-Crusted Chicken Breast

Chicken, Dinner Ideas August 30, 2026 Leave a comment
Golden herb-crusted chicken breast with dipping sauce on wooden board
A golden herb-crusted chicken breast

Craving crispy, juicy chicken without the dreaded dryness? Oven-baked, breaded chicken breast is your delicious answer! Cook chicken breast gently in a 325°F oven until it reaches an internal temperature of 165°F—usually 20–30 minutes, depending on thickness. The crunchy coating locks in moisture, creating a succulent entrée with a gorgeous golden crust and plenty of savory flavor. Get ready for dinner everyone will happily devour!

Ingredients

  • 1/4 cup of Parmesan cheese, grated
  • 1 cup of Panko breadcrumbs
  • ¼ cup of butter, room temperature
  • 1/8 teaspoon paprika
  • 1 teaspoon dried parsley (optional)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fresh ground pepper
  • 1/2 teaspoon salt
  • 4 boneless skinless chicken breasts

Process

  1. Preheat oven to 325 °F. degrees.
  2. Mix the breadcrumbs and soft butter in a bowl. Mix well with a fork.
  3. Sir-in paprika, dried parsley, garlic powder, salt and pepper.
  4. Pat chicken breasts dry with a paper towel. Moisture on the chicken surface can prevent the coating from crisping.
  5. Coat a baking sheet with nonstick spray, then arrange the chicken breasts on it.
  6. Pat breadcrumb mixture on each chicken breast.
  7. Chill the coated chicken: Put it in the fridge for 30 minutes before baking. This helps the coating set and keeps it from falling off.
  8. Bake until an instant-read thermometer registers an internal temperature of 165°F. About 20 – 25 minutes.

08/30/2026

Party Wings: Honey, BBQ, Mexican, Parmesan, and Buffalo !!!

Appetizers, Chicken, dinner June 17, 2026 Leave a comment
Picnic table with plates of chicken wings, celery, carrot sticks, salad, sauces, and drinks by the ocean
Party Wings!

Throwing a party? Fire up the grill and delight guests with wings in honey, barbecue, Mexican, Parmesan, or Buffalo styles — perfect bite-sized starters or a star main course. For fuss-free cleanup, line a cookie sheet with foil and spray lightly before baking. Want maximum crisp? Use a lipped cookie sheet so the wings bake rather than steam. Pro hack: remove the wing tip and split at the joint to create a tidy, mini drumstick — playful, easy to grab, and a guaranteed crowd-pleaser. Serve with dipping sauces and napkins for a festive, hands-on experience.

HONEY CHICKEN WINGS

  • 1 large white onion, chopped
  • ½ cup honey
  • ½ cup brown sugar
  • ¼ cup soy sauce
  • ¼ cup unsalted butter
  • 2 teaspoons mustard powder, or 1 tablespoon Dijon mustard
  • 1 ½ teaspoons minced garlic
  • 5 pounds chicken wings

Process

  1. Preheat oven to 350°F.
  2. Combine onion, honey, brown sugar, soy sauce, butter, mustard powder, and garlic together in a saucepan over medium heat; cook until hot, about 5 minutes.
  3. Place wings in a single layer in a shallow baking dish. Pour the sauce over the wings and toss to coat. Cover the dish with plastic wrap. Refrigerate to marinate for at least 1 hour or up to overnight.
  4. Bake in the preheated oven until wings are no longer pink at the bone and juices run clear, turning occasionally, for about 90 minutes. An instant-read thermometer inserted near the bone should read 165°F (74 °C).

 MEXICAN STYLE CHICKEN WINGS

  • ½ cup corn oil
  • ¼ cup chili powder
  • 1 teaspoon oregano
  • 1 teaspoon ground cumin
  • 12 ounces tortilla corn chips
  • 1 pound chicken wings
  1. Preheat oven to 400°F.
  1. In a bowl, whisk together the oil, chili powder, oregano, and cumin to blend well.
  2. Pulverize the tortilla chips in a food processor or in a plastic bag with a rolling pin; pour into a shallow bowl.
  3. Dip the chicken pieces in the seasoned oil; then dredge in the ground chips until covered.
  4. Place on a foil-lined baking sheet and bake 45 minutes, until the outside is browned and crisp and the inside is tender. An instant-read thermometer inserted near the bone should read 165°F (74 °C). Serve hot.

 PARMESAN CHICKEN WINGS

  • 1 cup grated Parmesan cheese (4 ounces)
  • 2 tablespoons chopped parsley (fresh)
  • 2 teaspoons of paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 stick (1/2 cup) butter, melted
  • 1 pound chicken wings
  1. Preheat oven to 400°F.
  2. In a bag, combine cheese, parsley, paprika, oregano, basil, salt, and pepper
  3. Pour melted butter into a shallow bowl
  4. Dip chicken pieces into butter, then place in bag and shake to coat
  5. Place chicken on a foil-lined baking sheet and bake for 45 minutes. An instant-read thermometer inserted near the bone should read 165°F (74 °C). Serve hot

 BUFFALO CHICKEN WINGS

Step 1

  • 3 Lbs. Chicken wings, wings and drummettes split, wingtips removed
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea salt
  • 2 teaspoons of garlic powder

Process

  1. Preheat oven to 450°F.
  2. Thoroughly pat dry the chicken with paper towels.
  3. Line a rimmed baking sheet with foil and place a wire rack over the pan.
  4. Combine the baking powder, salt, and garlic powder in a bowl. Sprinkle over chicken and toss to combine.
  5. Arrange chicken on the prepared wire rack.
  6. Bake the chicken for 25 minutes, flip it over, and bake for another 25 minutes or until crisp and cooked through. An instant-read thermometer inserted near the bone should read 165°F (74 °C).
  7. Drizzle the sauce over the chicken and toss to coat.

BUFFALO SAUCE

Step 2

  • ⅔ cup hot pepper sauce (such as Frank’s RedHot)
  • ½ cup cold butter
  • 1 ½ tablespoons white vinegar
  • ¼ teaspoon Worcestershire sauce
  • ¼ teaspoon cayenne pepper
  • ⅛ teaspoon garlic powder
  1. Combine hot sauce, butter, vinegar, Worcestershire sauce, cayenne, garlic powder, and a pinch of salt in a small pot over medium heat. Stir with a whisk until the butter melts and the mixture simmers. Taste and add more salt if needed.
  2. Combine the remaining ingredients- vinegar and pepper and whisk until smooth.

BLUE CHEESE DIPPING SAUCE

Step 3

  • ¾ pound blue cheese; Roquefort or Gorgonzola
  • ½ cup mayonnaise or plain Greek yogurt
  • ½ cup sour cream
  • 1 tablespoon lemon juice
  • 1 tablespoon wine vinegar
  • Several dashes of hot pepper sauce to taste
  1. Combine the blue cheese and mayonnaise: In a small bowl, mash the blue cheese, leaving some small pieces. Stir in the mayonnaise until smooth and evenly mixed.
  2. Add the remaining ingredients and whisk to blend well.
  3. Cover and refrigerate until serving time.

BARBECUED CHICKEN WINGS

  • ½ cup ketchup
  • 2 tablespoons brown sugar
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lime juice
  • 2 teaspoons cornstarch
  • 2 teaspoons Dijon mustard
  • 1-1/2 teaspoons chili powder
  • 1 teaspoon Worcestershire sauce
  • 1 garlic clove, crushed through a press or grated
  • 2 pounds chicken wings
  1. Preheat the oven to 425°F.
  2. In a large bowl, combine all the ingredients except the chicken
  3. Mix to blend well.  Add the chicken and toss to coat
  4. Marinate at room temperature for a minimum of 1 hour or overnight in the refrigerator
  5. Place the wings in a single layer on a large, rimmed baking sheet. Bake for 30 minutes, turning the wings once halfway through. Wings are done when an instant-read thermometer inserted near the bone reads 165°F (74 °C).

Oven-Fried Coconut Chicken

Chicken, Dinner Ideas June 16, 2026 Leave a comment
Picnic table with fried chicken, corn on the cob, coleslaw, macaroni salad, drinks, and condiments in a park.
A picnic table set with oven-fried coconut chicken

Tasty Oven-Fried Coconut Chicken combines the crunchy satisfaction of fried chicken with a lighter, oven-baked finish and a tropical coconut twist. This dish offers a delightful contrast of textures—the crispy coconut and crumbs give way to juicy, flavorful chicken—while the coconut adds subtle sweetness and a toasted aroma. It’s versatile enough for weeknight dinners, casual gatherings, or as an impressive entrée for guests. Serve it with tangy mango salsa, a creamy lime aioli, or a simple honey-mustard dip to highlight the coconut’s mild sweetness and enhance the savory profile.

Ingredients

  • 1-1/2 cups (loosely packed) flaked coconut
  • 1-1/2 cups of all-purpose flour
  • 1 cup seasoned breadcrumbs or panko breadcrumbs
  • 2 eggs
  • 4 tablespoons of butter, melted
  • 1 pound of chicken thighs and legs
  • ¼ teaspoon of salt and pepper to taste

Process

  1. Preheat oven to 400° F.
  2. Brush a rimmed, foil-lined baking sheet with 4 tablespoons of melted butter and set aside.
  3. In a shallow dish, mix coconut and breadcrumbs
  4. In a separate bowl, beat eggs until foamy.
  5. In a separate bowl, mix the flour, salt, and pepper.
  6. Dredge the chicken pieces in flour, then dip in the egg mixture. Press the coconut-breadcrumb blend onto the wet chicken pieces.
  7. Arrange chicken on the rimmed baking sheet, skin side up, leaving space between pieces so they don’t steam. Roast in a single layer.
  8. Bake for 40 – 45 minutes until chicken is tender and lightly browned, and an instant-read thermometer reads 165°F (74°C).

Chicken Salad Caesar Style!

Chicken, dinner, Dinner Ideas, Salads June 8, 2026 Leave a comment
Grilled chicken Caesar salad with iced tea on wooden table overlooking beach and pier
Enjoying a grilled chicken salad!

Love this Chicken Salad! Ditch boring mayo and try a lively olive oil, garlic, and lemon dressing that hugs every leaf. Extra-crisp romaine, grilled chicken, and crunchy croutons deliver savory satisfaction with bright, zesty punch. Serve it as a starring entrée or a playful side—perfect for warm summer evenings when you want a light, yet wildly delicious meal.

Ingredients

Dressing

  • 2 cloves of garlic, minced or pressed
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons of fresh-squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • 1-1/2 teaspoons Worcestershire Sauce

Put dressing ingredients in a small food processor or blender and blend. Set aside.

 Marinade

  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon Worcestershire sauce
  1. Mix the marinade ingredients together in a bowl or a sealed bag.
  2. Marinade chicken breasts for 20 – 30 minutes.
  3. Discard the marinade and grill the chicken until the thickest part reaches 165°F (fully cooked).

Salad Ingredients

Use the listed options or add your own; all choices are optional.

  • Romaine Lettuce torn into bite-size pieces
  • 2 hard-boiled eggs
  • Crumbled Feta or Goat Cheese
  • Black olives, sliced
  • Thinly sliced scallions
  • 1 can baby corn on the cob, drained
  • Roasted red pepper, sliced
  • Garlic croutons
  • 1/3 cup Freshly grated Parmesan cheese

Process

  1. Put lettuce and other salad ingredients in a large salad bowl.
  2. Add sliced grilled chicken.
  3. Mix with the olive oil and garlic dressing
  4. Top the salad with garlic croutons and 1/3 cup grated Parmesan cheese.
  5. Serve immediately.

Bourbon Barbecue Sauce

Chicken, Dinner Ideas, Fun Stuff, Side April 29, 2026 1 Comment
Jar of homemade bourbon barbecue sauce labeled with small batch Kentucky bourbon
A jar of homemade bourbon barbecue sauce

Imagine a sauce so delicious it turns any grilled or smoked meat into a flavor explosion! Homemade bourbon barbecue sauce is your secret weapon for summer cookouts, family feasts, or just a fun night in. Made with simple ingredients, it blends the smoky richness of traditional barbecue with the sweet, caramel kick of bourbon—creating a taste that’s both complex and irresistible. Best of all, you get to be the chef, choosing fresh, natural ingredients instead of store-bought versions filled with preservatives. This sauce is super easy to whip up and perfect for adding a special touch to chicken, pork, beef, or even veggies. Its rich, smoky, and slightly sweet flavor makes every bite memorable. Whether you’re a barbecue pro or just love good food, this homemade bourbon sauce will quickly become your go-to for turning ordinary meals into extraordinary ones. Get ready to impress your friends and family with your culinary skills and a splash of bourbon magic!

Ingredients

  • 2 cups of ketchup
  • 4 tablespoons Worcestershire sauce
  • 3/4 cup Bourbon
  • 1/4 cup strong coffee
  • 4 tablespoons soy sauce
  • 1 tablespoon spicy brown mustard
  • 1 cup packed brown sugar
  • 1/2 teaspoon cayenne pepper (less if you don’t like spicy, more if you like hot)
  • 4 tablespoons cider vinegar
  • 1 tablespoon Tabasco sauce (optional if you don’t like hot)

Directions

  1. In a medium saucepan, combine all ingredients.
  2. Bring to a boil over high heat, stirring occasionally.
  3. Reduce the heat to low. Simmer for ½ hour, stirring occasionally until thickened.
  4. Store in refrigerator.

Oven Roasted Beer Can Chicken

Chicken, Dinner Ideas February 15, 2026 Leave a comment

This recipe was popular in the 1980s. It involves setting a roasting chicken on an open can of beer and cooking it on a grill or in the oven. The outside of the chicken becomes crispy and salty, while the inside stays moist because of the steam. If you do not want to use beer, you can use other liquids to keep the chicken moist. Some options are ginger ale, lemon-lime soda, or broth or wine.

For wine or broth, fill a narrow-neck mason jar two-thirds full with your favorite wine or broth and set the chicken on top of the open mason jar. These liquids do not change the flavor of the chicken much but help keep it juicy and flavorful with crispy skin during cooking.

Ingredients

  • 4 lb. Chicken
  • 2 tablespoons minced flat leaf parsley
  • 2 tablespoons of fresh Rosemary, chopped
  • 4 cloves of garlic – grated or pressed
  • 1 teaspoon Kosher salt
  • ¼ teaspoon black pepper
  • 2 Tablespoons Olive Oil
  • 4 Tablespoons of cold butter sliced into thin pieces

Chicken Prep with Herbs

  1. Combine parsley, rosemary, garlic, salt, pepper and olive oil in a bowl.
  2. Gently slide your hand between the skin and meat being careful not to rip the skin.
  3. Rub about half of the herb mixture on meat, don’t forget the thighs.
  4. Slide ½ of the sliced butter inside the skin on top of the herb mixture.
  5. Rub the chicken skin with the rest of the butter and herb mixture, sprinkle with salt and pepper.

Process

  1. Wash the unopened beer can with hot soapy water, dry.
  2. Open can and pour half the beer into a glass for your pleasure.
  3. Puncture 2 more holes in the top of the beer can with a can opener.
  4. Place can on a pie plate if cooking in the oven.
  5. Lower bird onto the can – the can must be inside the cavity. Use legs and bottom of can as a tripod.
  6. Roast until an instant read thermometer reads 180°F. inserted in thigh.
  7. Carefully transfer chicken and beer can to a cutting board and let rest for 10 minutes.
  8. Carefully lift chicken off of the beer can (you may need two people for this, one holding the can and the other one lifting the chicken)
  9. Discard beer or other liquid from the can. Slice Chicken and enjoy.

Shrimp Lettuce Wraps

Appetizers, Chicken, Dinner Ideas, Fish, Fun Stuff, Salads, Side, Vegetables, Weight Watcher Friendly January 8, 2026 Leave a comment

This recipe involves wrapping a tasty filling in lettuce leaves, creating a satisfying vegetable and shrimp wrap. A store-bought rotisserie chicken, shredded, can substitute for the shrimp. For variety, consider experimenting with other vegetables such as snow peas, mushrooms, or canned bamboo shoots. These additions can enhance the dish’s flavor and texture, making it more exotic and satisfying. The preparation is simple, and the result is a healthy, flavorful wrap that can be enjoyed as a snack or light meal. Feel free to customize the ingredients to suit your taste preferences and create new flavor combinations.

Ingredients:

  • 1 tablespoon of sesame oil to coat pan
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon dry sherry or apple cider vinegar
  • 1 tablespoon hoisin sauce
  • 1 teaspoon rice vinegar
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon minced garlic
  • 1 tablespoon minced peeled ginger
  • 1 (14 oz) bag of coleslaw
  • 1/2 cup sliced scallions
  • 1 small, peeled zucchini, sliced very thin with a vegetable peeler
  • About 12 Bibb lettuce leaves rinsed, and dried, or Boston lettuce.
  • 1 lb. of deveined and peeled medium shrimp
  • 1/4 cup chopped cashews or peanuts

Process

  1. In a bowl, mix soy sauce, dry sherry, hoisin sauce, red pepper flakes, and rice vinegar. Set aside.
  2. In a small bowl combine minced garlic and minced ginger. Set aside.
  3. In another bowl, combine coleslaw, scallions and zucchini, set aside

Directions:

  1. Heat a large wok or frying pan on medium-high heat, add 1 tablespoon of sesame oil and swirl oil to coat pan or use a pastry brush.
  2. Add garlic and ginger, cook for about 30 seconds, stirring to prevent burning.
  3. Add soy sauce mixture, coleslaw, and vegetables. Cook for 1 minute stirring.
  4. Add shrimp and stir fry until shrimp is pink and cooked through. Coleslaw and veggies should be crisp tender at this point.
  5. Divide mixture among lettuce leaves, sprinkle with cashews and enjoy.