Description
A warm and flavorful Asian-inspired dish featuring tender chicken, fresh vegetables, and savory sauces, perfect for family meals.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts (thinly sliced)
- 2 teaspoons cornstarch (for marinating the chicken)
- 3 tablespoons low-sodium soy sauce (divided for marinade and sauce)
- 4 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 2 tablespoons water (to loosen the sauce)
- 2 tablespoons vegetable oil (divided for cooking)
- 2 large eggs (lightly beaten)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (finely grated)
- 6 ounces shiitake mushrooms (stems removed, sliced)
- 4 cups green cabbage (thinly sliced)
- 1 cup carrots (cut into matchsticks)
- ½ cup scallions (thinly sliced)
- ¼ teaspoon kosher salt (or to taste)
- ¼ teaspoon black pepper (freshly ground)
- 8 pieces Mandarin pancakes or small flour tortillas (warmed)
- ¼ cup hoisin or plum sauce (for serving)
Instructions
- Combine the sliced chicken with cornstarch and 1 tablespoon of soy sauce. Mix well and let marinate for 15 minutes.
- In a small bowl, whisk together the remaining soy sauce, hoisin sauce, rice vinegar, sesame oil, and water. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Cook the marinated chicken until no longer pink, then remove from pan.
- In the same skillet, add the remaining tablespoon of oil and scramble the beaten eggs until fully cooked. Remove and set aside.
- Add minced garlic and grated ginger to the skillet, sautéing for about 30 seconds until fragrant.
- Add shiitake mushrooms, cabbage, and carrots. Stir-fry for about 5 minutes until tender.
- Return the chicken and eggs to the pan. Pour the sauce over the mixture, add scallions, salt, and pepper. Stir well and cook for another 2 minutes.
- Serve with warmed Mandarin pancakes or tortillas and hoisin or plum sauce on the side.
Notes
To customize, add bell peppers or snow peas. For a vegetarian option, substitute chicken with tofu.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 wrap
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 120mg
Keywords: Moo Shu Chicken, Asian cuisine, family meal