Ingredients
Scale
- 1 pound chicken breast, boneless and skinless
- 1 cup shiitake mushrooms, sliced
- 1 cup carrots, shredded
- 2 cups cabbage, chopped
- 1/4 cup hoisin sauce
- 2 tablespoons sesame oil
- green onions, chopped (about 1/4 cup)
- flour tortillas
Instructions
- Start by slicing chicken breast into thin strips and season lightly with salt and pepper.
- In a large skillet or wok over medium-high heat, add sesame oil. Once hot, add the sliced chicken and cook until golden brown, about 5-7 minutes, stirring frequently to avoid sticking.
- Once your chicken is cooked, toss in sliced shiitake mushrooms, shredded carrots, and chopped cabbage. Stir-fry everything together for another 4-5 minutes until the veggies are just tender but still crisp.
- Add hoisin sauce along with chopped green onions. Stir everything together until well coated and let it simmer for another minute or two.
- Warm up flour tortillas in another pan over low heat or wrap them in foil and pop them in the oven at 350°F for about 10 minutes until soft.
- To assemble, scoop portions of the mixture onto each tortilla. Roll them up or fold them as desired. Garnish with extra green onions if desired.
Notes
Store leftover Moo Shu Pork in airtight containers for freshness.
Reheat gently in a skillet, adding a splash of water.
Serve with warm pancakes and hoisin sauce.
Add extra vegetables for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Stovetop
Nutrition
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 25mg