Want something easy that will get you fired up over dinner again?
Mu Shu Chicken - Range Style
For it's one of those new Murphy's Laws:
Hungry people will show up the day before you were going to buy groceries.
I'll add to that to the other Range Murphy's Laws
If at first you do succeed, try not to look astonished.
If it jams - force it.
If it breaks, it needed replacing anyway.
If no one uses it, there's a reason.
If things appear to be going well, you have overlooked something.
When the going gets tough, everyone leaves
But in this case, the tough didn't leave, the tough looked at what leftovers were in the fridge
2 Tablespoons soy sauce
2 Tablespoons water
3 Tablespoons Hoisin sauce* (available at many grocers, I used Dynasty brand)
1 teaspoon sesame oil (in oriental section at grocers)
Once the sauce mix is prepared:
Cut up 2-3 cups cooked chicken in bite sized pieces.
Mix two eggs with 1 Tbsp. of milk in a small bowl
Set both aside.
a handful of baby carrots, diced.
1/2 of a large onion, thinly sliced
2 teaspoons minced garlic (from a jar)
3/4 teaspoon ground ginger
1/2 teaspoon crushed red pepper (spicy, but not "I need a glass of water" hot, adjust accordingly)
When onion is softened add:
a bag of coleslaw mix (10 cups finely shredded cabbage)
a shot glass of water (about 2 Tbsp.)
Reduce heat slightly and cover pan and cook 3 minutes (stirring every minute just until coleslaw starts to wilt.
Add soy sauce/Hoisin mixture, stir and cook uncovered for two minutes. Set timer and don't cook longer than that, you want the veggies to have a bit of crunch.
While that all cooks (or you can do it first thing and set aside) scramble the eggs in a heated, oiled saucepan until done and microwave the leftover chicken until warm (about a minute, covered)
The veggies retain just a bit of crunch which pairs perfectly with the moist chicken and the warm tortilla wrapper.
The recipe easily cuts in half to serve two, but make plenty, as everyone will want another round
*IF you want to make your own Hoisin sauce:
4 tablespoons soy sauce
2 tablespoons peanut butter
1 tablespoon molasses
2 teaspoons seasoned rice vinegar
1 tsp. jarred garlic
2 teaspoons sesame seed oil
15-20 drops Chinese hot pepper sauce (or jalapeno hot sauce)
dash of Chinese Five Spice Powder
2 pinches of black pepper