Moo Shu Chicken

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 400 g chicken breasts, cut into thick strips
• 1 teaspoon peanut oil (unnecessary with non-stick frying pan) (optional)
• 400 g green cabbage, thinly sliced (you can buy the chopped cabbage and carrot to save time)
• 3/4 cup carrot, peeled and shredded
• 250 g mushrooms, thinly sliced
• 1 bunch green onion, sliced
• 1 teaspoon freshly grated ginger (use more if you like)
• 64 inches flour tortillas, warmed
• 1 (12 ounce) jar hoisin sauce
• 2 tablespoons soy sauce, reduced sodium is fine
• 2 tablespoons water
• 1 tablespoon sesame oil (olive oil works fine too)
• 3 garlic cloves, crushed
• 2 teaspoons freshly grated ginger
• 2 teaspoons sugar

Recipe

• 1 slice chicken into thin strips.
• 2 in a medium bowl, combine marinade ingredients and add chicken, tossing to coat.
• 3 cover and marinate in refrigerator for 15-30 minutes.
• 4 remove chicken from refrigerator and discard marinade.
• 5 heat wok and add peanut oil.
• 6 add chicken and stir-fry until it turns - for about 5 minutes.
• 7 add mushrooms and ginger.
• 8 cook and stir for 2-3 minutes.
• 9 add cabbage, carrots and green onions.
• 10 stir for 2 minutes and remove from heat.
• 11 to serve, spread one side of each tortilla with 2 tsps.
• 12 of hoi sin sauce, spoon 1/2 cup chicken mixture in centre of each tortilla.
• 13 fold bottom-up and serve.