A variation on Moo shu pork using chicken breasts instead of pork, coleslaw mix instead of Chinese vegetables, and flour tortillas. Leftovers taste great reheated for lunch the next day.
- 1 pound chicken breast *cut into 1/8 to 1/4 inch thick strips)
- 1 tablespoon peanut oil (for stir-frying; optional if using non-stick fry pan instead of Wok)
- 1 package coleslaw mix (with green and purple cabbage and carrots if you can find it)
- 2/3 cup green onions
- 1 teaspoon ginger (freshly grated)
- 1 tablespoon cornstarch (dissolved in 1/4 cup water)
- 8 flour tortillas (8-inch diameter, warmed)
- 1/3 cup hoisin sauce
- For the Marinade:
- 2 tablespoons soy sauce (reduced sodium is fine)
- 2 tablespoons water
- 1 tablespoon sesame oil (olive oil works fine too)
- 3 cloves garlic (crushed)
- 2 teaspoons ginger (freshly grated)
- 2 teaspoons sugar
1. Slice chicken into thin strips. In a medium bowl combine marinade ingredients and add chicken, tossing to coat. Cover and marinate in refrigerator 10 to 15 minutes.
2. Remove chicken from marinade, discard marinade. Heat wok and add peanut oil, or just heat a large non-stick frying pan. Add chicken and stir-fry until it turns white...about 3 to 5 minutes.
3. Add coleslaw mix, green onions, ginger, and cornstarch mixture.
Cook and stir until sauce is thickened and bubbly.
4. To assemble...spread one side of each tortilla with 2 teaspoons of Hoisin sauce, spoon about 1/2 cup chicken mixture in center of each tortilla. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges.
Recipe is reprinted courtesy of Lynn Nelson