From The Chew - Clinton Kelly's Moo Shu Chicken and Vegetables
Updated: 05/20/2013 10:38 AM
Created: 05/20/2013 10:32 AM KSTP.com
Moo Shu Chicken and Vegetables Recipe: A combination of sauteed vegetables and shredded chicken served in delicate Chinese pancakes.
1 cup Broccoli Florets (small pieces)
1 cup julienned Carrots (about 2 carrots)
2 Garlic cloves (thinly sliced)
1/2 cup shredded Red Cabbage
1/2 cup Snow Peas (thinly sliced)
1/2 cup Hoisin Sauce (plus more to serve)
3 tablespoons Low-Sodium Soy Sauce
2 cups shredded Rotisserie Chicken
Salt and freshly cracked Black Pepper
sliced Scallions to serve
Chinese Pancakes to serve
Heat a large skillet over medium high with a few tablespoons of vegetable oil. Add the broccoli and season with salt. Toss to coat and cook for 2 minutes or until broccoli is slightly tender. Add the carrots and cabbage and season with salt and pepper. Cook for 1 minute then add the garlic and cook until fragrant. Toss in the peas and season.
Drizzle in the hoisin sauce and soy and add the chicken. Toss to combine and coat everything in the sauce. Adjust seasoning to taste.
Serve in a Chinese pancake with fresh scallions and hoisin sauce.
1. Cook the garlic carefully to avoid burning it, which will result in a bitter, acidic taste.
2. If you would prefer not to julienne the vegetables (cut into thin strips), then you can buy pre-made slaw mix that includes carrots and cabbage.
3. Rather than served over pancakes, Moo Shu also works well over rice or tortillas.
Moo Shu Chicken and Vegetables