Moo Shu Chicken and Vegetables

Moo Shu Chicken and Vegetables

1. Moo Shu Chicken and Vegetables
From Clinton Kelly’s TV Show The CHEW

Prepared and edited by Lou Master
ALL Academy for Lifelong Learning
November 9, 2015


INGREDIENTS:
1 cup Broccoli Florets (small pieces) (can use Broccolini from the grocery)
1 cup julienned Carrots (about 2 carrots) (can use shredded or grated 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

DIRECTIONS:
1. 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.

2. Drizzle in the hoisin sauce and soy and add the chicken. Toss to combine and coat
everything in the sauce. Adjust seasoning to taste.

3. Serve in a Chinese pancake with fresh scallions and hoisin sauce.

HELPFUL TIPS:
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 flour tortillas.