Mu Shu Chicken

Mu Shu Chicken

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Ingredients

  • 5 boneless chicken breasts
  • 1-2 cups chicken broth
  • 2 Tbsp. cooking oil
  • 2 scallions
  • 3 cups coleslaw mix (cabbage and carrots)
  • 3 Tbsp. Soy Vay® Hoisin Garlic Sauce® (with some extra for finishing)
  • 8 small flour tortillas

Prep

  • 1.
    Thinly slice the scallions, separating the white from the green parts.
  • 2.
    Place the chicken breasts in a large stockpot.
  • 3.
    Pour in enough broth so meat is covered by about an inch.
  • 4.
    Bring to a boil then turn heat down to medium-low.
  • 5.
    Cover and cook until the chicken shreds easily with a fork, about 1 hour.
  • 6.
    Shred all the chicken and set aside.
  • 7.
    Warm the tortillas.
  • 8.
    Heat the oil in a large nonstick frying pan or wok over medium-high heat.

Cook

  • 1.
    Add the whites of the scallion to the pan first and cook until slightly softened, about 2 minutes.
  • 2.
    Add coleslaw mix and water.
  • 3.
    Cook, stirring occasionally, until the cabbage has softened and the water has evaporated, about 4 minutes.
  • 4.
    Stir in the shredded chicken and Hoisin Garlic sauce and cook until everything is warmed through and evenly coated.
  • 5.
    Fold in the green parts of the scallions.
  • 6.
    Spread extra hoisin garlic sauce over warm tortillas and top with filling.
  • 7.
    Roll it up and serve immediately.

Notes

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