Instructions: Slice chicken into thin strips. Set aside. Spray a large skillet with Pam. Add carrots and broccoli slaw. Allow to start to soften and add green onions and mushrooms. Cook for a minute or two then add cabbage. When veggies are almost done stir in garlic and cook until fragrant. Meanwhile combine cornstarch, soy and sherry. Push veggies to sides of pan. Add chicken and cook until almost done. Stir in sauce ingredients and continue to cook until thickened and chicken is done. To serve, heat tortillas, brush with hoisin, top with mu-shu, roll up and eat.

NOTES : The kids liked this. It is very quick to prepare. I served this with crunchy bok choy salad and rice.

This was quick and good. The original recipe called for only 2 chicken breast halves. It also called for sauteing in oil.

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