Moo Shu Chicken

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 34
    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
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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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