Moo Shu ChickenAugust 26, 2009
I have a soft spot for take-out, especially Chinese food. One of my top choices at a Chinese restaurant is moo shu anything. It’s a great veggie + meat stir fry dish with a thick sweet sauce and floury little pancakes. I love it, and it makes the best leftovers the next day. So naturally I tried to make my own version. Even my roommate thought it came out pretty darn tasty!
- About 3/4 lb chicken breast, diced
- 2 cloves garlic, minced
- 1 T sesame oil
- 1 T vegetable oil
- Salt and pepper
- 1 pkg (12-16 oz) coleslaw mix (this is pre-chopped red and green cabbage plus shredded carrots, so you could do it yourself if you want)
- About 1/3 of a cup of hoisin sauce
- 3 T tamari soy sauce
- 4 scallions, chopped
- Handful of bean sprouts (optional)
Here’s what you do…
- Heat the sesame and vegetables oils in a large skillet. Add the garlic and chicken, and brown. Season with a little salt and pepper.
- Add the cabbages/carrots and stir. Let cook until just softening.
- In a small bowl, combine hoisin and soy sauces.
- Pour into skillet and stir well. Add scallions and sprouts.
- Serve with warm tortilla!