Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, thinly sliced or shredded
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup sliced mushrooms
- 1/4 cup sliced bamboo shoots
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 12 thin pancakes or tortillas
- Green onions, sliced, for garnish
Instructions
- In a bowl, combine the sliced chicken with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Marinate for 15 minutes.
- Heat the vegetable oil and sesame oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until cooked through, about 3-5 minutes. Remove the chicken from the skillet and set aside.
- Add the shredded cabbage, carrots, mushrooms, and bamboo shoots to the same skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- Add the minced garlic and grated ginger to the vegetables. Stir-fry for 1 minute until fragrant.
- Return the cooked chicken to the skillet with the vegetables.
- In a small bowl, whisk together the hoisin sauce, 2 tablespoons soy sauce, rice vinegar, sugar, and white pepper. Pour the sauce over the chicken and vegetables. Stir to coat everything evenly.
- Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
- Warm the pancakes or tortillas according to package directions.
- To serve, spread a thin layer of hoisin sauce on each pancake. Spoon the Moo Shu chicken mixture onto the pancake, top with sliced green onions, and roll up.
Notes
- You can substitute other vegetables like snow peas or bell peppers.
- For a spicier kick, add a pinch of red pepper flakes to the sauce.
- If you cannot find thin pancakes, use small flour tortillas.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese-American
- Diet: Low Fat
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg