MU SHU CHICKEN

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

Provided by Chris from Kansas

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 352.4, Fat 11.4, SaturatedFat 2.4, Cholesterol 25.2, Sodium 885.5, Carbohydrate 44.2, Fiber 3.9, Sugar 3.5, Protein 16.1

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