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0.5 cup hoisin sauce

2 tablespoon water

4 teaspoon toasted sesame oil

1 tablespoon cornstarch

1 tablespoon reduced-sodium soy sauce

3 large cloves garlic, minced

1 14-16 ounce pkg. shredded cabbage with carrots (coleslaw mix)

1 cup coarsely shredded carrots

12 ounce skinless, boneless chicken thighs, thinly sliced

6 8 inch warm flour tortillas

Sliced green onions

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1. For sauce, in a small bowl combine the first six ingredients (through garlic). Prepare as directed for desired cooker, below.

2. In a 6-qt. electric or stove-top pressure cooker combine coleslaw mix, shredded carrots, and ¼ cup water. Place chicken on top of cabbage mixture. Drizzle with ¼ cup of the sauce. Lock lid in place. Set an electric cooker on high pressure to cook 5 minutes. For a stove top cooker, bring up to pressure over medium-high; reduce heat enough to maintain steady (but not excessive) pressure. Cook 5 minutes. Remove from heat. For both models, let stand to release pressure naturally 15 minutes. Release any remaining pressure. Open lid carefully.

3. Using a slotted spoon, spoon chicken mixture down center of tortillas (discard cooking liquid). Drizzle with remaining sauce. Top with green onions.

NOTE : This works just fine without a pressure cooker

Asian, chicken,