Moshu Chicken
Author: Kerry Weisser
Recipe type: main dish
Cuisine: Chinese
Prep time:
Cook time:
Total time:
Serves: 8 servings
- 2 cups shredded Chinese napa cabbage
- 1 cup gated carrots
- 6 green onions sliced thin ( I used red onion)
- 1 cup bean sprouts
- 1 can bamboo shoots sliced thin
- 1 zucchini sliced in thin matchsticks
- 1 can water chestnuts sliced in thin matchsticks
- 3 Tablespoons soy sauce
- 3 Tablespoons sesame oil
- 1 Tablespoon sugar or honey
- 3 boneless skinless chicken breasts
- 2 Tablespoons oil
- 2 cloves garlic
- 6 eggs beaten
- 1 package rice pancakes (enroll wrappers) or flour tortillas
- 1 jar Hoisin sauce
- Slice chicken into thin strips.
- Stir fry chicken in 2 Tablespoons oil with 2 cloves garlic crushed until chicken pieces are cooked through.
- Remove chicken from wok or pan and put into medium sized bowl.
- Add 2 Tablespoons Hoisin sauce to the chicken and stir and set aside.
- Stir fry vegetables in sesame oil, soy, and sugar until crisp tender.
- Add the chicken and stir together.
- Scramble the 6 eggs and cook until soft.
- Add to the chicken and vegetable mixture.
- To serve, warm the egg pancakes or tortillas and place one spoonful of Hoisin sauce down the center.
- Spoon a generous portion of the chicken, vegetable, egg mixture down the center, sprinkle with some sliced green onion and roll up like a burrito.
- When our girls were growing up we called these our Chinese burritos.
- You can substitute pork or tofu for the chicken.
Recipe by Growing Weisser at https://www.growingweisser.com/moshu-chicken
3.2.2925