Mu Shu Chicken

READY IN: 30mins
Recipe by Chris from Kansas

This is a very tasty streamlined recipe for Chinese mu shu chicken. It makes a lot. Avoid overcooking the vegetables.

Top Review by breezermom

This was very good, but the tortillas threw the taste of the recipe off. I loved the ease of making it with packaged cole slaw and broccoli slaw mix. This made the recipe a perfect weeknight meal. And it does make alot! Made for All New Zaar Cookbook Tag.

Ingredients Nutrition

Directions

  1. Heat the peanut and sesame oil in a 12-inch nonstick skillet on medium.
  2. Slice the green onions, using all the whites and enough of the tender green tops to make about 1 cup.
  3. Immediately add the onions, shredded cabbage mix and mushrooms to the skillet.
  4. Raise the heat to high and cook to soften vegetables, stirring from time to time.
  5. Meanwhile, cut the chicken through its width (the short way) into 1/4 inch wide strips, adding strips to the skillet as you slice.
  6. Mix the cornstarch into the sherry and add it to the skillet along with the soy sauce and garlic.
  7. Stir well.
  8. Add the broccoli slaw and carrots (if desired) and stir.
  9. Continue to stir fry, stirring frequently, about 5 to 7 minutes until the chicken is no longer pink.
  10. Just before serving, put the tortillas on a plate and microwave, uncovered, 1 minute 30 seconds to warm through.
  11. To serve, spread hoisin sauce to taste on each tortilla (1/2 to 1 tsp) and spread 1/2 cup filing on each tortilla.
  12. Roll up, burrito style.
  13. Serve at once.

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