Moo Shu Chicken with Mandarin Pancakes recipe
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Ingredients
- 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
Nutrition Info
- 374.4 caloriescarbohydrate: 43.4 gcholesterol: 65.2 mgfat: 13.9 gfiber: 3.5 gprotein: 18.3 gsaturatedFat: 2.8 gservingSize: -sodium: 869.4 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Moo Shu Chicken with Mandarin Pancakes
Directions
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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.