|
|
Category |
|
Entrees - Maindishes
|
Sub
Category |
|
None
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
1/2 cup hoisin sauce
|
|
2 Tbsp water
|
|
4 tsp sesame oil
|
|
1 Tbsp cornstarch
|
|
1 Tbsp soy sauce
|
|
3 cloves garlic, minced
|
|
16 ounce package coleslaw mix
|
|
1 cup (about 2 medium) shredded carrots
|
|
12 ounces boneless, skinless chicken breast
|
|
|
|
6 8 inch flour tortillas
|
|
chopped green onion, for garnish
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
In a small bowl combine the hoisin sauce, water, sesame oil, cornstarch, soy and garlic.
|
|
|
In a slow cooker combine the cabbage mix and shredded carrots. Cut the chicken into thin slices and mix with the cabbage and carrots. Add the sauce.
|
|
|
Cook on low heat for 6 hours or high heat for 4 hours.
|
|
|
To serve, heat tortillas according to direction. Spoon the mixture onto the tortillas and top with green onion.
|
|
|
Originally Submitted
1/29/2014
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Mu Shu Chicken recipe to your own private DesktopCookbook.
|