Mu Shu Chicken

• 1 pound Boneless Chicken, Cut Into 1-1/2 Inch Strips
• 1 Tablespoon Olive Oil
• 1 Tablespoon Sesame Oil
• 2 stalks Celery, Thinly Sliced
• 1 Tablespoon Grated Fresh Ginger
• 3 cloves Garlic, Crushed
• 6 ounces, fluid Shiitake Or Baby Bella Mushrooms, Sliced
• 1 cup Green Onions, Sliced
• 4 cups Pre-packed Slaw Mix (or Sliced Cabbage)
• 8 ounces, fluid Bean Sprouts
• 1 Tablespoon Soy Sauce
• 3 Tablespoons Soy Sauce
• 1 Tablespoon Sesame Oil
• 1 clove Garlic, Crushed
• 1 teaspoon Fresh Ginger, Grated
• 1/4 teaspoons Cayenne Pepper
• 1/4 teaspoons Hot Sauce - Such As Frank's Hot Sauce

1. Mix the marinade ingredients together.
2. Add chicken and mix to coat.
3. Set aside while you chop veggies, grate the ginger, and chop the garlic.
4. Heat a large skillet on medium-high heat with olive oil.
5. When the oil is hot, add the chicken and stir-fry until just cooked through (probably around 4-5 minutes).
6. Remove chicken from pan.
7. Add the sesame oil, then the celery, ginger and garlic.
8. Saute for 1-2 minutes.
9. Add the veggies in the following order, stir-frying for 2 minutes after each addition: mushrooms, onions, cabbage and bean sprouts.
10. When you put in the bean sprouts, cover the pan for the last 2 minutes.
11. Add the soy sauce and chicken.
12. Toss to combine.
13. Cook about 1-2 minutes longer uncovered and serve immediately.

chicken, olive oil, sesame oil, stalks celery, fresh ginger, garlic, fluid shiitake, green onions, mix, sprouts, soy sauce, soy sauce, sesame oil, clove garlic, fresh ginger, cayenne pepper, hot sauce

Taken from tastykitchen.com/recipes/main-courses/mu-shu-chicken/ (may not work)