Many of you were looking forward to seeing this Moo-Shu Chicken recipe.
It did not disappoint! The best part about it was how quickly it came together. I sauteed the chicken breasts first and then assembled all the veggies.
I added some Asian Sesame dressing from my fridge towards the end because it seemed a little dry to me.
Moo-Shu Chicken Recipe:
Clay even ate it!
He hates anything with lettuce, so I figured the cabbage part would be a total no-go, but he ate 3 of the wraps!
He said he would have eaten more, but he was saving room for some cheesecake he picked up at Sam’s Saturday 🙂
I hope you guys enjoy this as much as we did. These are perfect for a quick weeknight meal!
Moo-Shu Chicken Ingredients:
1 tablespoon sesame oil (or substitute olive oil)
2 garlic cloves, chopped
1 10-oz. bag shredded coleslaw (or shred about 1/2 head of cabbage)
2 cups sliced or shredded carrots
2 scallions, sliced (I omitted these)
1/4 cup hoisin sauce
2-3 tablespoons Asian Sesame Dressing (optional)
2 tablespoons reduced-sodium soy sauce
10 flour tortillas, 6-inch size
3 cups shredded cooked chicken (3-4 chicken breasts or 1 rotisserie chicken)
How To Make Moo-Shu Chicken:
In a large skillet, heat the oil over medium heat. Add the garlic, carrot, and scallions. Cook, occasionally stirring, for 4 minutes. Add the cabbage and cook another 4 minutes.
Stir in the hoisin and soy sauce and cook for 2 minutes (the hoisin sauce can be found on the Asian foods aisle.
Its the equivalent of an Asian barbecue sauce priced around $2.50) Add the chicken; stir to combine with vegetables, and heat through.
I added a squirt or two of Asian Sesame dressing to help combine the mixture.
To serve, heat tortillas following package directions. Spoon 1/2 cup of chicken mixture down the center of the tortilla and roll it up.
(adapted from Parents.com)