Mu Shu Chicken

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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 (the short way) 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 (if desired) 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 (1/2 to 1 tsp) and spread 1/2 cup filing on each tortilla.
  • Roll up, burrito style.
  • Serve at once.
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