WEEKDAYS 1e|12c|p

Moo Shu Chicken and Vegetables

Clinton Kelly
Servings: 6
1 to 30 min
Part 1 of 2

A combination of sauteed vegetables and shredded chicken served in delicate Chinese pancakes.

  • Ingredients
  • step-by-step directions
Moo Shu Chicken and Vegetables
  • 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
  • Vegetable Oil
  • 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.
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