Ingredients:
2 boneless skinless chicken breast halves
1 bunch green onions ( 1 cup chopped)
1 tablespoon peanut oil
1 tablespoon sesame oil
1 (8 ounce) packages cabbage coleslaw mix
1/2 cup sliced mushrooms
2 teaspoons cornstarch
1/4 cup sherry wine or 1/4 cup other wine
1/4 cup reduced sodium soy sauce
1/2 teaspoon minced garlic
1 (8 ounce) packages broccoli coleslaw mix
1 cup shredded carrots (optional)
8 (8 inch) flour tortillas
hoisin sauce or plum sauce, to taste
Directions:
Heat the peanut and sesame oil in a 12-inch nonstick skillet on medium.
Slice the green onions, using all the whites and enough of the tender green tops to make about 1 cup.
Immediately add the onions, shredded cabbage mix and mushrooms to the skillet.
Raise the heat to high and cook to soften vegetables, stirring from time to time.
Meanwhile, cut the chicken through its width (the short way) into 1/4 inch wide strips, adding strips to the skillet as you slice.
Mix the cornstarch into the sherry and add it to the skillet along with the soy sauce and garlic.
Stir well.
Add the broccoli slaw and carrots (if desired) and stir.
Continue to stir fry, stirring frequently, about 5 to 7 minutes until the chicken is no longer pink.
Just before serving, put the tortillas on a plate and microwave, uncovered, 1 minute 30 seconds to warm through.
To serve, spread hoisin sauce to taste on each tortilla (1/2 to 1 tsp) and spread 1/2 cup filing on each tortilla.
Roll up, burrito style.
Serve at once.
Servings: 6
Time preparation: 15 min.
Time total: 30 min.