Moo Shu Chicken is an easy and delicious meal that you can make ahead to freeze. A riff on traditional Moo Shu Pork, chicken lightens the dish, while flour tortillas make things easy.
Place the chicken tenders in the crock of a large slow cooker. In a small bowl, combine the water, soy sauce, sesame oil, sherry, ginger, garlic, and pepper. Pour this mixture over the chicken in the crock. Cover. Cook on high for 4 hours or on low for 6 to 8 hours. The chicken will shred easily.
Shred the chicken and moisten with some of the juices. Add the scallions and toss gently.
To serve, place a small amount of chicken on each tortilla. Top with coleslaw mix. Drizzle with hoisin sauce and sprinkle with chopped cilantro.
Leftover chicken can be used in salads, sandwiches, and fried rice.
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.Nutritional values are approximate and based on 1/12 the recipe.