Moo Shu Chicken With Pancakes (Print Version)

# Ingredients:

→ Chicken and Marinade

01 - 450 g boneless, skinless chicken breasts, thinly sliced
02 - 2 tablespoons soy sauce
03 - 1 tablespoon hoisin sauce
04 - 1 tablespoon oyster sauce

→ Stir-Fry and Vegetables

05 - 1 tablespoon vegetable oil
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
08 - 2 cups (about 140 g) shredded Napa or green cabbage
09 - 1 cup (70 g) mushrooms, thinly sliced (shiitake or cremini preferred)
10 - 0.5 cup (60 g) carrots, shredded
11 - 4 green onions, thinly sliced
12 - 0.25 cup (35 g) bamboo shoots, sliced

→ Finishing and Serving

13 - 1 tablespoon toasted sesame oil
14 - Salt and black pepper to taste
15 - 8 Mandarin pancakes or flour tortillas, warmed

# Instructions:

01 - In a small bowl, combine soy sauce, hoisin sauce, and oyster sauce. Whisk until fully blended and set aside.
02 - Place a large skillet or wok over medium-high heat and allow to fully preheat.
03 - Add vegetable oil and swirl to coat the base. Add sliced chicken in a single layer and sear for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Transfer the chicken to a plate and keep warm.
04 - In the same skillet, add minced garlic and grated ginger. Stir for about 30 seconds until fragrant, ensuring they do not burn.
05 - Add shredded cabbage, mushrooms, carrots, green onions, and bamboo shoots. Stir-fry over medium-high heat for 4–5 minutes, until vegetables are just tender but still crisp.
06 - Return the cooked chicken to the skillet. Pour in the prepared sauce and toss all ingredients to coat evenly. Stir-fry for an additional 1–2 minutes as the sauce thickens and flavors meld.
07 - Remove from heat. Drizzle toasted sesame oil over the stir-fry and season with salt and pepper to taste. Mix to incorporate and adjust seasoning as needed.
08 - Serve the hot chicken and vegetable mixture with warm Mandarin pancakes or flour tortillas. Allow diners to fill and roll their own wraps.

# Notes:

01 - For tender chicken, slice against the grain and avoid overcooking during the initial stir-fry.
02 - Warming pancakes or tortillas enhances flexibility and improves serving texture.

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