Description
This is a very tasty streamlined recipe for chinese mu shu chicken. It makes a lot. Avoid overcooking the vegetables.
Ingredients
- Boneless Skinless Chicken Breast Halves
- Green Onion
- Peanut Oil
- Sesame Oil
- Coleslaw Mix
- Sliced Mushrooms
- Cornstarch
- Sherry Wine
- Reduced Sodium Soy Sauce
- Garlic
- Broccoli Coleslaw Mix
- Carrot
- Flour Tortillas
- Hoisin Sauce
Instructions
- Heat the peanut and sesame oil in a 12-inch nonstick skillet on medium
- Slice the green onions, using all the whites and enough of the tender green tops to make about 1 cup
- Immediately add the onions, shredded cabbage mix and mushrooms to the skillet
- Raise the heat to high and cook to soften vegetables, stirring from time to time
- Meanwhile, cut the chicken through its width into 1 / 4 inch wide strips, adding strips to the skillet as you slice
- Mix the cornstarch into the sherry and add it to the skillet along with the soy sauce and garlic
- Stir well
- Add the broccoli slaw and carrots and stir
- Continue to stir fry, stirring frequently, about 5 to 7 minutes until the chicken is no longer pink
- Just before serving, put the tortillas on a plate and microwave, uncovered, 1 minute 30 seconds to warm through
- To serve, spread hoisin sauce to taste on each tortilla and spread 1 / 2 cup filing on each tortilla
- Roll up, burrito style
- Serve at once