Moo Shu Chicken
Ingredients (serves 4)
For the chicken:
- 1 8 oz. chicken breast, sliced in thin strips
- 1 T. water
- 1 t. cornstarch
- 1 t. vegetable oil
- 1/2 t. sesame oil
- 1/8 t. ground pepper
For the stir fry:
- 3 T. vegetable oil
- 2 large eggs
- 2 T. hot water
- 2 T. hoisin sauce (plus extra for serving!)
- 1 T. oyster sauce
- 1 t. soy sauce
- 1/2 t. sesame oil
- 1 clove of garlic, minced
- 3 cups of shredded napa cabbage
- 8 oz. of your favorite mushrooms
- 2 scallions
- Mandarin pancakes or flour tortillas
Instructions:
- Mix the marinade ingredients in bowl and add chicken. Let marinade for at least 30 minutes.
- Add 1 T. vegetable oil into a medium heated wok or large frying pan, then add 2 beaten eggs. Cook to form an omelette. Remove omelette and cut into thin slices, set aside.
- Combine hot water, hoisin sauce, oyster sauce, soy sauce and 1/2 t. sesame oil in a bowl, stir until combined. Stir until well-combined and set aside.
- Heat 1 T. of vegetable oil in wok until almost smoking, then add the chicken. Sear lightly on all sides until fully cooked. Remove from the wok and set aside.
- Add last T. of vegetable oil to wok and turn up heat to high. Stir in the garlic, followed immediately by cabbage and mushrooms. Cook while stirring for 1.5 minutes.
- Next, add the sauce mixture, cooked chicken and egg strips. There should be little to no liquid left at the bottom of the pan. Toss in the scallions and stir thoroughly.
- Remove from heat and serve.
- The most important step: spread hoisin sauce generously on the pancakes/tortillas! Then fill with the moo shu stir-fry and enjoy!