Moo Shu Chicken
- Reviews 1
Ready In: 40 mins
Serves: 4
Ingredients
- 400 g chicken breasts, cut into thick strips
- 1 teaspoon peanut oil (unnecessary with non-stick frying pan) (optional)
- 400 g green cabbage, thinly sliced (You can buy the chopped cabbage and carrot to save time)
- 3⁄4 cup carrot, peeled and shredded
- 250 g mushrooms, thinly sliced
- 1 bunch green onion, sliced
- 1 teaspoon freshly grated ginger (use more if you like)
- 64 inches flour tortillas, warmed
- 1 (12 ounce) jar hoisin sauce
Marinade
- 2 tablespoons soy sauce, reduced sodium is fine
- 2 tablespoons water
- 1 tablespoon sesame oil (olive oil works fine too)
- 3 garlic cloves, crushed
- 2 teaspoons freshly grated ginger
- 2 teaspoons sugar
Directions
- Slice chicken into thin strips.
- In a medium bowl, combine marinade ingredients and add chicken, tossing to coat.
- Cover and marinate in refrigerator for 15-30 minutes.
- Remove chicken from refrigerator and discard marinade.
- Heat wok and add peanut oil.
- Add chicken and stir-fry until it turns white- for about 5 minutes.
- Add mushrooms and ginger.
- Cook and stir for 2-3 minutes.
- Add cabbage, carrots and green onions.
- Stir for 2 minutes and remove from heat.
- To serve, spread one side of each tortilla with 2 tsps.
- of Hoi sin sauce, spoon 1/2 cup chicken mixture in centre of each tortilla.
- Fold bottom-up and serve.
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