Name: Moo Shu Chicken
Prep time: PT20MIN
Cook time: PT20MIN
Yield: 4 servings
Cuisine: Chicken
Ingredients: 1 lb boneless, skinless chicken breast, thinly sliced; 2 tablespoons soy sauce, divided; 1 tablespoon Shaoxing wine (or dry sherry); 1 teaspoon cornstarch; 2 tablespoons vegetable oil, divided; 2 large eggs, lightly beaten; 2 cups Napa cabbage, thinly shredded; 1 cup shiitake mushrooms, stems removed and thinly sliced; 1 cup carrots, cut into matchsticks; 1/2 cup bamboo shoots, thinly sliced (optional); 3 scallions, sliced; 2 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 8 Mandarin pancakes (or small flour tortillas), warmed; 1/4 cup hoisin sauce (plus more for serving); 1 tablespoon sesame oil; 1 teaspoon sugar; 1/4 teaspoon black pepper; Sliced cucumber and extra scallions, for garnish (optional)

Instructions

1
In a bowl, mix chicken strips with 1 tablespoon soy sauce, Shaoxing wine, and cornstarch. Marinate for 10 minutes.
2
Heat 1/2 tablespoon oil in a wok over medium. Add eggs, scramble until just set, and transfer to a plate.
3
Add 1 tablespoon oil to the wok. Stir-fry chicken for 3–4 minutes until golden and just cooked. Transfer to a plate.
4
Add last 1/2 tablespoon oil, then stir-fry garlic, ginger, and scallions for 30 seconds. Add mushrooms, carrots, bamboo shoots, and cabbage. Cook, stirring, for 2–3 minutes.
5
Return chicken and eggs to the pan. Add remaining 1 tablespoon soy sauce, sesame oil, hoisin sauce, sugar, and pepper. Stir well and heat through, about 2 minutes.
6
Serve hot, spooned onto Mandarin pancakes. Add extra hoisin sauce, cucumber, and scallions as desired. Roll and enjoy!

Moo Shu Chicken

Moo Shu Chicken

Ingredients

Instructions

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