Source: EatingWell - September/October 2008
http://www.eatingwell.com/recipes/moo_shu_vegetables.html
adapted by There's Always Thyme to Cook

4 thin-sliced boneless, skinless chicken cutlets cut in small pieces
3 teaspoons toasted sesame oil, divided
2 large eggs, lightly beaten
2 teaspoons minced fresh ginger
3 cloves garlic, minced
1 12-ounce bag shredded mixed vegetables like broccoli slaw
1 cup fresh or frozen peas
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar
2 tablespoons hoisin sauce

chopped scallions
whole wheat tortilla's
Sriracha sauce

Heat 1 teaspoon sesame oil in a large nonstick skillet over medium heat. Add the chicken; cook, stirring occasionally, until done. Remove to a plate. Add the eggs to the pan, stirring gently, until just set, about 3 minutes. Remove to the plate with the chicken.

Wipe out the pan and heat the remaining 2 teaspoons oil over medium heat. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute. Add shredded vegetables, soy sauce and vinegar. Stir to combine. Keep cooking until the vegetables are just tender, about 4 minutes, stirring occasionally. Add the reserved eggs, chicken, peas and hoisin; cook, stirring and breaking up the scrambled eggs, until heated through, another 2-3 minutes. Remove from the heat.

Serve with warm whole-wheat tortillas, Asian hot sauce and extra hoisin. Warm the tortilla's for about 30 seconds in the microwave, if using.