Moo Shu Chicken Wild Rice Skillet
RaChelle Hubsmith, North Logan, UT
2018 Wild Rice Recipe Contest Finalist
- ¾ cup sliced green onion
1 bag (10 oz) frozen Green Giant® Riced Veggies Broccoli
1 jar (6 oz) Green Giant® Sliced Mushrooms, drained
1 tbsp canola oil
1 bag (14 oz) cabbage coleslaw
1 cup hoisin sauce
3 tbsp soy sauce
2 cloves garlic, minced
1 can (8 oz) sliced bamboo shoots
2½ cups cooked wild rice
2 cups shredded Just BARE® Deli Rotisserie Chicken - Original Flavor
salt and pepper to taste
In large skillet, sauté onion, broccoli, and mushrooms in oil, 2 minutes. Add coleslaw, hoisin and soy sauces; cook until soft. Add garlic and bamboo shoots; cook 1 minute. Add wild rice, chicken, salt, and pepper; heat through. (Option: serve in tortillas.)
8-10 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council