Heat oil in large frying pan over medium high heat.
Add chicken and garlic and saute for 8 to 10 minutes until cooked. Drain and set aside.
Mix orange juice, hoisen sauce, soy sauce, ginger, vinegar and 1/3 cup of hazelnuts in a blender to form a puree.
Pour sauce over chicken and add coleslaw, green onions, cilantro and remaining hazelnuts.
Mix until blended. Spoon on romaine leaves and serve.
Key Ingredients: chicken, vegetable oil, garlic, orange, hoisin sauce, soya sauce, ginger, hazelnut, white wine vinegar, coriander leaves, cabbage, carrot, onion