Moo Shu Chicken and Sesame Stir Fried Sugar Snap Peas

Last night's dinner was a little Asian themed spread that I helped one of my clients prepare.  In addition to our take on Moo Shu Chicken, we also made some delectable Asian BBQ Shrimp Skewers and Citrus, Honey, Soy Baked Tilapia with Brown Rice.  All of which was gobbled up before I could get a photo.  If you are wanting to add some Asian flavors to easy weeknight meals, these dishes are great place to start.  Give them a try!

A bit unorthodox for sure, but we wanted to brush up on the techniques for grilling boneless, skinless chicken breast so this Moo Shu Chicken started with grilled chicken seasoned with salt and pepper and a bit of canola oil.  We grilled the chicken over medium heat so as not to develop too much color but to ensure they were thoroughly cooked.   After letting the chicken breasts cool until easily handled, we shredded the chicken into bite size pieces.  Meanwhile, in a very large skillet over high heat we stir fried 1 tablespoon of fresh ginger, 2 minced cloves of garlic and 1/2 bag of broccoli slaw and 1/2 bag of cabbage slaw for about 1 minutes.  Then, we added the shredded chicken, tossed well to combine and added sliced green onions, soy sauce, fresh squeezed lime juice and a drizzle of Hoisin sauce.  The chicken was already cooked through, so just a minute or two in the skillet to heat through and incorporate the flavors.   As a substitute for the traditional pancakes, we used a very, very thin flour tortilla (Azteca brand) which we heated until pliable, added a spoonful of Hoisin sauce and topped with the chicken and slaw mixture.  A little garnish of chopped green onion and it was a very tasty and healthy home cooked version of a Chinese restaurant favorite. 

I mentioned by current seasonal obsession with snow peas and sugar snap peas in a post earlier this month.  I love the crunchy sweet freshness of these peas and they are particularly delicious when enhanced with just a touch of sesame oil.  To prepare these beautiful sugar snap peas, we heat a large skillet with 1 tablespoon canola oil and tossed in the peas, which had already had that inconvenient little string removed, and stir fried them for a minute or two.  Then we added a dash of soy sauce and a drizzle of toasted sesame oil.  A really perfect celebration of Spring freshness!