Moo Shu Chicken with Mandarin Pancakes

american_region asian chinese filipino japanese korean latin american side main spicy sour savory umami hard fast

Prep

48 min

Cook

63 min

Total

111 min

Ingredients (17)

¼ cup hoisin sauce g

½ cup rice vinegar g

2 cloves garlic, minced g

1 tablespoon oyster sauce g

1 tablespoon soy sauce g

½ teaspoon toasted sesame oil g

½ teaspoon Chinese five-spice powder g

½ pound chicken tenders, sliced on the diagonal into thin strips g

2 tablespoons sesame oil, divided g

½ cup shiitake mushrooms, stemmed and thinly sliced g

½ cup shredded napa cabbage g

½ cup julienned carrots g

½ cup julienned red cabbage g

4 scallions, green parts only, thinly sliced g

2 tablespoons water g

1 large egg, beaten g

10 Mandarin pancakes g

Nutrition

kcal

fat

carbs

protein

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.