Mu Shu Chicken

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 boneless skinless chicken breast halves
• 1 bunch green onion (1 cup chopped)
• 1 tablespoon peanut oil
• 1 tablespoon sesame oil
• 1 (8 ounce) package cabbage coleslaw mix
• 1/2 cup sliced mushrooms
• 2 teaspoons cornstarch
• 1/4 cup sherry wine or 1/4 cup other wine
• 1/4 cup reduced sodium soy sauce
• 1/2 teaspoon minced garlic
• 1 (8 ounce) package broccoli coleslaw mix
• 1 cup shredded carrot (optional)
• 8 (8 inch) flour tortillas
• hoisin sauce or plum sauce, to taste

Recipe

• 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.