Mou Shu Chicken

The kids loved this Betty Crocker recipe because I served it with thin pancakes. I loved it because they didn't care that they were eating vegetables! The recipe calls for preparing the chicken and vegetables first, but I'd suggest preparing the pancakes first and keep them warm until the chicken is ready so it doesn't dry out. Enjoy!

1 tablespoon vegetable oil
1 bag (16 oz) coleslaw mix
1 package (8 ounces) sliced mushrooms
2 cup shredded cooked chicken
1 tablespoon grated gingerroot
3 tablespoons hoisin sauce (we used more!)

Pancakes
1 1/4 cups Bisquick(r) 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 less than 1/4 cup batter into skillet; rotate skillet to make a thin pankcake, 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.