Moo Shu Chicken
Ingredients
Marinade:
- 1 lb chicken breast, slice into thin strips
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 1 tsp cornstarch
- 1 Tbsp garlic powder
- 1 Tbsp Shao xing wine
- ½ tsp fish sauce
Ingredients:
- 10 eggs, scrambled
- ¼ whole onion, sliced
- 4 garlic cloves, minced
- 6 green onions, chopped, white part only
- 1 cup carrots, julienned
- ½ cabbage, cut into thin strips
- ½ cup wood ear mushrooms, soaked in warm water for 15 minutes then squeeze to remove water and cut into thin strips
- 5 oz enoki mushrooms, bottom half discard, cut 2 inches in length
- 1 chayote, peeled, cut into thin strips
- 2 tsp sugar
- 1 Tbsp low sodium soy sauce
- ¼ cup mushroom powder
- 1 tsp sesame oil
- 3 Tbsp hoisin sauce
- 6 Moo shu pancakes
Instructions
- Marinate chicken with all marinade ingredients for at least 15 minutes. Set aside and prepare the rest of the ingredients.
- In a wok on medium high heat, add oil and stir fry chicken until it is just cooked, meaning the chicken will turn white. Remove chicken and put on plate.
- Add more oil to the wok, pour beaten eggs and scramble. Remove eggs and put on a plate.
- Again, add more oil to the wok. Fry onions, garlic, and green onions for a couple of minutes until onions are soft.
- Add carrots, cabbage, mushrooms and chayote. Mix together.
- Then add sugar, soy sauce, mushroom powder and chicken along with all of its juices and evenly toss. Cook until vegetables are cooked, frequently tossing for 5 minutes.
- Then add eggs and sesame oil, mix together.
- Spread ½ Tbsp of hoisin sauce on moo shu pancake. Add chicken and vegetable mix and eat it like a burrito!
Nutrition
Serving: 1portion | Calories: 331kcal | Carbohydrates: 27g | Protein: 30g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 327mg | Sodium: 627mg | Potassium: 791mg | Fiber: 4g | Sugar: 12g | Vitamin A: 4178IU | Vitamin C: 34mg | Calcium: 115mg | Iron: 4mg