Mu-Shu Chicken

By michaelmeiner

Ingredients

• 2/3 pound chicken breast halves
• 1 Tablespoon peanut or vegetable oil
• 1 or 2 bunches scallion
• 8 ounces coleslaw mix
• 1/2 cup sliced mushrooms
• 1/4 cup fruity white or blush wine
• 2 teaspoons cornstarch
• 1/4 cup soy sauce
• 1/2 teaspoon minced garlic
• 8 ounces broccoli slaw
• 1 cup shredded carrots
• 1 Tablespoon sesame oil
• flour tortilla
• hoisin sauce

Details

Servings 1

Preparation

Step 1

Heat oil in a 12 inch skillet over medium heat. Slice scallion, making about 3/4 cup. Add them to the skillet, along with the shredded cabbage mix and mushrooms. Raise the heat to high and cook to soften the vegetables, stirring occasionally.

Cut the chicken into 1/4 inch wide strips, adding them to the skillet as you slice. Combine the wine and cornstarch in a container that has a lid and shake until the lumps disappear. Add the mixture to the skillet along with the soy sauce and garlic. Stir well. Add broccoli slaw and carrots and stir. Continue to cook, stirring frequently until the chicken is done. Toward the end of the cooking, add the sesame oil.

Just before serving, heat tortillas and spread hoisin sauce to taste on each one and top with 1/2 cup of the chicken filling. Roll up.