Description
This mu shu chicken has everything you need for a complete, nutritious meal – sautéed vegetables, scrambled eggs, shredded chicken, and a yummy hoisin sauce to tie it all together. Using tortillas and store-bought rotisserie chicken makes this a quick and easy dinner to pull together.
Ingredients
Units
Scale
For the sauce
- 2 tablespoons soy sauce
- 1 teaspoon Asian sesame oil
- 3 tablespoons hoisin sauce
- 2 tablespoons water
For the filling
- 3 tablespoons vegetable oil, divided
- 2 large eggs, lightly beaten
- 1 teaspoon finely minced peeled fresh ginger
- 1 garlic clove, finely chopped
- 4 tablespoons chopped scallions, divided
- 1 (14 ounce) bag coleslaw mix
- 1 to 2 cups shredded carrots
- 2 tablespoons water
- 2 1/2 to 3 cups shredded rotisserie chicken
For serving
- 8 (6-inch) flour tortillas
- Chopped scallions, optional
- Chopped cilantro leaves, optional
Instructions
For the sauce
- Mix. Stir together soy sauce, sesame oil, hoisin sauce, and water in a small bowl. Set aside.
For the filling
- Cook eggs. Heat 1 tablespoon oil in a large non-stick skillet over high heat until hot but not smoking, then add eggs, stirring, until eggs are just cooked through. Transfer scrambled eggs to a plate.
- Cook vegetables. Heat remaining 2 tablespoons oil, then add ginger, garlic, and half of the scallions. Cook, stirring, until garlic is fragrant and barely browned, about 1 minute. Add coleslaw mix, shredded carrots and water and cook, covered, stirring occasionally, until coleslaw is wilted, about 5 minutes.
- Toss together. Add sauce, chicken, remaining chopped scallions and scrambled eggs to coleslaw mixture. Cook mixture, stirring, until everything is heated through and sauce is evenly distributed, about 2 minutes. Remove from heat.
For serving
- Warm tortillas. Place tortillas between 2 dampened paper towels on a microwave-safe plate and microwave on high power until tortillas are warm and pliable, about 40-60 seconds.
- Assemble wraps. Spoon chicken-vegetable filling into tortillas, sprinkle with scallions and cilantro, if desired, then roll up.
Notes
- For prettier eggs, you can cook the eggs like you would an omelette. Pour beaten eggs into the skillet then tilt the skillet slightly to evenly spread out the eggs. Cook just until eggs are set. Loosen edges, turn omelet over and cook the other side until lightly browned; remove from skillet. Cut omelette crosswise into 1/4-inch wide strips.
- Recipe adapted from Gourmet, Feb 2006.
