Clinton Kelly's Moo Shu Chicken and Vegetables

By á-14060

Ingredients

• 1 cup Broccoli Florets (small pieces)
• 1 cup julienned Carrots (about 2 carrots)
• 2 Garlic cloves (thinly sliced)
• 1/2 cup shredded Red Cabbage
• 1/2 cup Snow Peas (thinly sliced)
• 1/2 cup Hoisin Sauce (plus more to serve)
• 3 tablespoons Low-Sodium Soy Sauce
• 2 cups shredded Rotisserie Chicken
• Vegetable Oil
• Salt and freshly cracked Black Pepper
• sliced Scallions to serve
• Chinese Pancakes to serve

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

step 1

ingredients Vegetable Oil
1 cup Broccoli Florets (small pieces)
Salt and freshly cracked Black Pepper
1 cup julienned Carrots (about 2 carrots)
1/2 cup shredded Red Cabbage
2 Garlic cloves (thinly sliced)
1/2 cup Snow Peas (thinly sliced)

instructions Heat a large skillet over medium high with a few tablespoons of vegetable oil. Add the broccoli and season with salt. Toss to coat and cook for 2 minutes or until broccoli is slightly tender. Add the carrots and cabbage and season with salt and pepper. Cook for 1 minute then add the garlic and cook until fragrant. Toss in the peas and season.

step 2

ingredients 1/2 cup Hoisin Sauce (plus more to serve)
3 tablespoons Low-Sodium Soy Sauce
2 cups shredded Rotisserie Chicken

instructions Drizzle in the hoisin sauce and soy and add the chicken. Toss to combine and coat everything in the sauce. Adjust seasoning to taste.

step 3

ingredients sliced Scallions to serve
Chinese Pancakes to serve

instructions Serve in a Chinese pancake with fresh scallions and hoisin sauce.

Helpful Tips:
1. Cook the garlic carefully to avoid burning it, which will result in a bitter, acidic taste.
2. If you would prefer not to julienne the vegetables (cut into thin strips), then you can buy pre-made slaw mix that includes carrots and cabbage.
3. Rather than served over pancakes, Moo Shu also works well over rice or tortillas.

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