Moo Shu Chicken
Ingredients
The chicken and vegetables
-
1
pound
thin sliced chicken breast fillets
-
1
cup
shiitake mushroom caps, thinly sliced
-
3
cups
bagged shredded cabbage
-
2
teaspoons
minced ginger
The eggs
-
2
large
eggs, lightly beaten
The sauces and oils
-
1
tablespoon
vegetable oil
-
2
tablespoons
soy sauce
-
2
tablespoons
hoisin sauce
-
1
teaspoon
sesame oil
-
1
teaspoon
honey
-
2
teaspoons
cornstarch
Seasoning
-
to taste
salt
-
to taste
pepper
For serving
-
flour tortillas or mandarin pancakes
-
sliced green onions
-
extra hoisin sauce
Instructions
- Heat 1 teaspoon of oil in a skillet and cook the eggs seasoned with salt and pepper until a flat omelet forms, then remove and cut into strips.
- In the same pan, heat the remaining oil and cook the chicken until browned and cooked through, then remove and keep warm.
- Add cabbage, ginger, and mushrooms to the pan and cook until tender.
- Return the chicken and eggs to the pan.
- Whisk together soy sauce, hoisin sauce, sesame oil, honey, and cornstarch with water, then add to the pan and bring to a boil.
- Boil for 30 seconds until the sauce thickens, then serve with tortillas or pancakes, garnished with green onions and extra hoisin sauce.
Nutrition Facts (estimated)
Servings
4
Calories
349
Total fat
14g
Total carbohydrates
20g
Total protein
41g
Sodium
809mg
Cholesterol
190mg
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