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    Chicken: Mu Shu Chicken


    Source of Recipe


    Bisquick/Betty Crocker/October 2000

    List of Ingredients




    1 tablespoon vegetable oil
    1 bag coleslaw mix (16 oz)
    1 package sliced mushrooms (8 oz)
    1 1/2 cups cooked chicken -- shredded
    1 tablespoon gingerroot -- grated
    3 tablespoons hoisin sauce
    1 1/4 cups Original Bisquick
    1 1/4 cups milk
    1 egg
    8 green onions (1/2 cup) -- chopped

    Recipe



    Heat oil in 4-quart Dutch oven over medium-high heat. Cook coleslaw mix, mushrooms, chicken and gingerroot in oil about 10 minutes, stirring frequently, until vegetables are tender. Stir in hoisin sauce. Reduce heat; keep warm.

    Stir Bisquick, milk and egg in medium bowl until blended. Stir in onions.

    Lightly grease 10-inch skillet; heat over medium-high heat. Pour slightly less than 1/4 cup batter into skillet; rotate skillet to make a thin pancake, 5 to 6 inches in diameter. Cook until bubbles break on surface;
    turn. Cook other side until golden brown. Keep warm while making remaining pancakes.

    Spoon about 1/2 cup vegetable mixture onto each pancake; roll up. 12 serving.

 

 

 

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