Description
Moo shu chicken brings restaurant-style magic straight into your kitchen. Tender chicken, crisp veggies, and soft pancakes create perfect flavor-packed wraps.
Ingredients
Scale
Protein:
- 1 lb boneless, skinless chicken breasts, thinly sliced
Vegetables:
- 2 cups shredded cabbage
- 1 cup sliced mushrooms
- ½ cup shredded carrots
- 4 green onions, sliced
- ¼ cup bamboo shoots, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Sauces and Seasonings:
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- Salt and pepper, to taste
Wrappers:
- 8 Mandarin pancakes or flour tortillas
Instructions
- Whisk 2 tablespoons soy sauce, 1 tablespoon hoisin sauce, and 1 tablespoon oyster sauce in a small bowl. Your sauce mixture will be ready when smooth and combined.
- Heat 1 tablespoon vegetable oil in a skillet over medium-high heat at 375°F. Carefully add 1 pound thinly sliced chicken breasts to the hot pan.
- Cook chicken for 5-7 minutes, stirring occasionally. Ensure each piece turns golden brown and reaches an internal temperature of 165°F.
- Remove chicken from pan and set aside on a clean plate. Keep warm while preparing vegetables.
- Add minced garlic and grated ginger to the same skillet. Sauté for 30 seconds until aromatic and fragrant.
- Toss 2 cups shredded cabbage, 1 cup sliced mushrooms, ½ cup shredded carrots, 4 sliced green onions, and ¼ cup bamboo shoots into the pan.
- Stir-fry vegetables for 4-5 minutes until they become tender-crisp and retain their vibrant colors.
- Return cooked chicken to the skillet with your prepared sauce. Gently toss ingredients to ensure even coating.
- Cook the combined mixture for 1-2 minutes, allowing flavors to meld together smoothly.
- Drizzle 1 tablespoon sesame oil over the dish. Sprinkle salt and pepper to taste.
- Warm 8 Mandarin pancakes or flour tortillas. Spoon the chicken and vegetable mixture into each wrapper.
Notes
- Use a hot, wide skillet or wok to ensure vegetables get a nice sear without steaming.
- Slice chicken and vegetables into thin, uniform pieces for even cooking and authentic texture.
- For a gluten-free version, replace soy sauce with tamari and use corn tortillas instead of wheat pancakes.
- Prep all ingredients before cooking, as stir-frying moves quickly and requires constant attention.
- Prep Time: 5 minutes
- Cook Time: 11-14 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 340 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg