Moo Shu Chicken with Mandarin Pancakes
Recipe by thedailygourmet from allrecipes.com
Dinner 50 Mins.
Ingredients
5
5 servings
- •¼ cup hoisin sauce
- •½ cup rice vinegar
- •2 cloves garlic, minced
- •1 tablespoon oyster sauce
- •1 tablespoon soy sauce
- •½ teaspoon toasted sesame oil
- •½ teaspoon Chinese five-spice powder
- •½ pound chicken tenders, sliced on the diagonal into thin strips
- •2 tablespoons sesame oil, divided
- •½ cup shiitake mushrooms, stemmed and thinly sliced
- •½ cup shredded napa cabbage
- •½ cup julienned carrots
- •½ cup julienned red cabbage
- •4 scallions, green parts only, thinly sliced
- •2 tablespoons water
- •1 large egg, beaten
- •10 Mandarin pancakes
Instructions
- Mix hoisin sauce, rice vinegar, garlic, oyster sauce, soy sauce, toasted sesame oil, and Chinese five-spice powder together in a bowl. Add chicken strips and let marinate for 10 minutes.
- Heat 1 tablespoon sesame oil in a large wok over medium-high heat. Add marinated chicken. Stir-fry until no longer pink in the center and juices run clear, about 5 minutes. Transfer chicken to a bowl. Wipe out wok.
- Pour remaining tablespoon sesame oil into wok over medium-high heat. Add shiitake mushrooms, napa cabbage, carrots, red cabbage, and scallions; stir-fry until crisp-tender, about 3 minutes. Pour in water.
- Pour beaten egg into vegetable mixture; stir-fry 1 to 2 minutes. Add cooked chicken and stir-fry to combine.
- Heat pancakes according in a microwave oven until warmed, 30 seconds to 1 minute.
- Divide stir-fry mixture between pancakes and fold over like a taco or wrap like a sandwich wrap. Serve.
Nutritional Facts
Per 5 servings
- Calories: 374
- Carbohydrate: 43g
- Fat: 14g
- Fiber: 4g
- Protein: 18g
- Sugar: 6g
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