Family Circle Moo Shu Chicken Recipes

Steps:

• In a large nonstick skillet, heat the oil over medium heat. Add the garlic, coleslaw mix, carrot and scallions. Cook, stirring occasionally, for 8 minutes, until vegetables are softened.
• Stir in the hoisin and soy sauce and cook for 2 minutes. Add chicken; stir to combine with vegetables and heat through.
• To serve, heat tortillas according to package directions. Spoon 1/2 cup of chicken mixture down center of tortilla and roll up.

Steps:

• 1. In a large nonstick skillet, heat the oil over medium heat. Add the garlic, coleslaw mix, carrot and scallions. Cook, stirring occasionally, for 8 minutes, until vegetables are softened.
• 2. Stir in the hoisin and soy sauce and cook 2 minutes. Add chicken; stir to combine with vegetables and heat through.
• 3. To serve, heat tortillas following package directions. Spoon 1/2 cup of chicken mixture down center of tortilla and roll up.

Steps:

• Combine ½ teaspoon oil, hoisin sauce, and the next 7 ingredients; whisk to combine.
• Heat ½ teaspoon oil in a large nonstick skillet over med-high heat; add in chicken; stir/saute for 4 minutes or until done.
• Add in hoisin mixture; cook 1 minute, stirring frequently.
• Add in mushrooms, cabbage, carrot, and zucchini; cook 3 minutes, stirring occasionally.
• Warm tortillas by following package directions.
• Spoon about ½ cup chicken mixture down center of each tortilla; roll up.

Steps:

• Slice chicken into thin strips.
• In a medium bowl, combine marinade ingredients and add chicken, tossing to coat.
• Cover and marinate in refrigerator for 15-30 minutes.
• Remove chicken from refrigerator and discard marinade.
• Heat wok and add peanut oil.
• Add chicken and stir-fry until it turns white- for about 5 minutes.
• Add mushrooms and ginger.
• Cook and stir for 2-3 minutes.
• Add cabbage, carrots and green onions.
• Stir for 2 minutes and remove from heat.
• To serve, spread one side of each tortilla with 2 tsps.
• of Hoi sin sauce, spoon 1/2 cup chicken mixture in centre of each tortilla.
• Fold bottom-up and serve.

Steps:

• Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Stir in chicken and set aside.
• Whisk remaining 4 tablespoons water, 1 teaspoon sesame oil, hoisin sauce, oyster sauce, and soy sauce together in a separate bowl. Set aside.
• Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add eggs and cook 3 minutes; flip and cook until firm and set, about 3 minutes more. Transfer to a cutting board and slice into thin strips.
• Add chicken mixture to the same skillet over medium-high heat. Cook chicken for 6 minutes; flip and cook until chicken is golden brown and juices run clear, about 6 minutes more. Remove from heat and set aside.
• Heat remaining teaspoon vegetable oil in a large skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry. Cook until cabbage starts to wilt, about 2 minutes.
• Add chicken, eggs, and sauce mixture to cabbage mixture. Cook and stir until sauce has thickened, about 5 minutes. Toss in green onions and serve immediately.

Steps:

• In a 4- or 5-qt. slow cooker, combine first 5 ingredients. In a small bowl, stir together tomatoes, hoisin sauce and hot pepper sauce. Pour tomato mixture over chicken mixture. Cook, covered, on low until chicken is tender, 3-4 hours. Remove meat. When cool enough to handle, shred with 2 forks; return to slow cooker. Heat through., To serve, divide mixture evenly among tortillas. Top with coleslaw and chopped peanuts.