Chicken Moo Shu with Mandarin Pancakes

Ingredients

• Marinade:
• ¼ cup hoisin sauce
• ½ cup rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• ½ teaspoon toasted sesame oil
• ½ teaspoon Chinese five-spice powder
• ½ pound chicken tenders, sliced on the diagonal into thin strips
• 2 tablespoons sesame oil, divided
• ½ cup shiitake mushrooms, stemmed and thinly sliced
• ½ cup shredded napa cabbage
• ½ cup julienned carrots
• ½ cup julienned red cabbage
• 4 scallions, green parts only, thinly sliced
• 2 tablespoons water
• 1 large egg, beaten
• 10 Mandarin pancakes

Step 1

In a bowl, mix together hoisin sauce, rice vinegar, garlic, oyster sauce, soy sauce, toasted sesame oil, and Chinese five-spice powder. Toss the chicken strips in the sauce and let them marinate for about 10 minutes.

Step 2

Heat a tablespoon of sesame oil in a large wok over medium-high heat. Add the chicken and stir-fry until it’s cooked through and no longer pink inside, which should take around 5 minutes. Once done, transfer the chicken to a bowl and wipe out the wok.

Step 3

Add the remaining tablespoon of sesame oil to the wok and toss in the shiitake mushrooms, napa cabbage, carrots, red cabbage, and scallions. Stir-fry the veggies until they’re crisp-tender, about 3 minutes, then pour in a splash of water to help steam everything a bit.

Step 4

Pour the beaten egg into the veggies and stir-fry for another 1 to 2 minutes until the egg is cooked and well mixed in. Add the chicken back into the wok, give everything a good stir to combine, and take it off the heat.

Step 5

Warm the Mandarin pancakes in the microwave for 30 seconds to a minute until they’re nice and soft. Spoon the chicken and veggie mixture onto each pancake, then fold or roll them up like a little wrap. Serve and enjoy!