Sorry ladies, here is the famous Moo Shu Chicken recipe. I have to say that while it was very good, I'm not a huge mushroom fan. So I can't say it's my favorite. But for some of you, it'll be the best! This recipe comes from America's Test Kitchen chicken cookbook that I borrowed form the library. Without further adieu…
(Shredded carrots, bean sprouts, or thinly sliced bamboo shoots can be stirred inthe the pan with the cabbage.)
1/3 C chicken broth preferably lower sodium or homemade.
6 T Hoisin sauce
2 T soy sauce
2 teas non-GMO cornstarch (organic)
2 T coconut oil (or vegetable oil)
8 oz shiitake mushrooms stemmed, wiped clean and sliced thin
3 garlic cloves minced or pressed through a garlic press
1 T grated fresh ginger
2 Cups shredded or thinly sliced cooked chicken
12 oz cabbage washed, cored and shredded (about 4 cups)
5 green onions sliced thin
8 (6") flour tortillas or mandarin pancakes
- Mix the broth, 2 Tablespoons of Hoisin sauce, soy sauce and cornstarch together in a small bowl and set aside.
- Heat 1 T oil in a 12 inch non-stick skillet over high heat until just smoking. Add the mushrooms and cook until lightly browned, 4 minutes.
- Clear the center of the pan and add the remaining 1 T oil, the garlic and ginger. Cook, mashing the mixture slightly until it's fragrant. About 30 seconds. Stir in the chicken, cabbage, and green onions and cook until the cabbage begins to wilt, about one minute.
- Whisk the sauce to recombine and add it to the pan, bringing to a simmer. Cook until the sauce thickens and the mixture is hot 1-2 minutes.
- Meanwhile warm the tortillas and serve tortillas with the chicken and the 4 remaining tablespoons of Hoisin Sauce.