Ingredients
-
2
-
1
-
1
-
1
-
1
-
1/2
-
2
-
1/4
-
1/4
-
1/2
-
-
-
-
-
Directions
Mu Shu Chicken, This is a very tasty streamlined recipe for Chinese mu shu chicken. It makes a lot. Avoid overcooking the vegetables., Turned out great. I added a little Hoisin sauce to the recipe as well as eggs., 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.
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Steps
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1
Done
|
Heat the Peanut and Sesame Oil in a 12-Inch Nonstick Skillet on Medium. |
|
2
Done
|
Slice the Green Onions, Using All the Whites and Enough of the Tender Green Tops to Make About 1 Cup. |
|
3
Done
|
Immediately Add the Onions, Shredded Cabbage Mix and Mushrooms to the Skillet. |
|
4
Done
|
Raise the Heat to High and Cook to Soften Vegetables, Stirring from Time to Time. |
|
5
Done
|
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
Done
|
Mix the Cornstarch Into the Sherry and Add It to the Skillet Along With the Soy Sauce and Garlic. |
|
7
Done
|
Stir Well. |
|
8
Done
|
Add the Broccoli Slaw and Carrots (if Desired) and Stir. |
|
9
Done
|
Continue to Stir Fry, Stirring Frequently, About 5 to 7 Minutes Until the Chicken Is No Longer Pink. |
|
10
Done
|
Just Before Serving, Put the Tortillas on a Plate and Microwave, Uncovered, 1 Minute 30 Seconds to Warm Through. |
