Mou Shu Chicken

 

1

tablespoon vegetable oil

1

bag (16 ounces) coleslaw mix

1

package (8 ounces) sliced mushrooms

2

cups shredded cooked chicken

1

tablespoon grated gingerroot

3

tablespoons hoisin sauce

1 1/4

cups Original Bisquick® mix

1 1/4

cups milk

1

egg

Green onions, chopped, if desired

• 1 Heat oil in 4-quart Dutch oven over medium-high heat. Cook coleslaw mix, mushrooms, chicken and gingerroot in oil about 10 minutes, stirring frequently, until vegetables are tender. Stir in hoisin sauce. Reduce heat; keep warm.
• 2 Stir Bisquick mix, milk and egg in medium bowl until blended. Stir in onions.
• 3 Lightly spray 10-inch skillet with cooking spray; heat over medium-high heat. Pour slightly less than 1/4 cup batter into skillet; rotate skillet to make a thin pancake, 5 to 6 inches in diameter. Cook until bubbles break on surface; turn. Cook other side until golden brown. Keep warm while making remaining pancakes.
• 4 Spoon about 1/2 cup vegetable mixture onto each pancake; roll up.