Mu Shu Chicken

• boneless skinless chicken breast halves↗2
• bunch green onion (1 cup chopped)↗1
• peanut oil1 tablespoon
• sesame oil↗1 tablespoon
• (8 ounce) package cabbage coleslaw mix↗1
• sliced mushrooms1⁄2 cup
• cornstarch↗2 teaspoons
• sherry wine or 1/4 cup other wine↗1⁄4 cup
• reduced sodium soy sauce↗1⁄4 cup
• minced garlic1⁄2 teaspoon
• (8 ounce) package broccoli coleslaw mix↗1
• shredded carrot (optional)1 cup

  (optional)

• (8 inch) flour tortillas8
• hoisin sauce or plum sauce, to taste

Step-by-step instructions

1. 1

   Heat the peanut and sesame oil in a 12-inch nonstick skillet on medium.

2. 2

   Slice the green onions, using all the whites and enough of the tender green tops to make about 1 cup.

3. 3

   Immediately add the onions, shredded cabbage mix and mushrooms to the skillet.

4. 4

   Raise the heat to high and cook to soften vegetables, stirring from time to time.

5. 5

   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. 6

   Mix the cornstarch into the sherry and add it to the skillet along with the soy sauce and garlic.

7. 7

   Stir well.

8. 8

   Add the broccoli slaw and carrots (if desired) and stir.

9. 9

   Continue to stir fry, stirring frequently, about 5 to 7 minutes until the chicken is no longer pink.

10. 10

    Just before serving, put the tortillas on a plate and microwave, uncovered, 1 minute 30 seconds to warm through.

11. 11

    To serve, spread hoisin sauce to taste on each tortilla (1/2 to 1 tsp) and spread 1/2 cup filing on each tortilla.

12. 12

    Roll up, burrito style.

13. 13

    Serve at once.