Moshu Chicken
When I was growing up, my mom loved to have theme dinners. One of our favorite international themed dinners was Chinese food and we LOVED it when she made Moshu Chicken. I continued the tradition of theme dinners with our girls and they have enjoyed learning how to cook foods from all different cultures as well. Here is a healthy rendition of Moshu chicken and tonight we recharged the classic recipe by using firm tofu in place of the chicken and whole wheat low carb tortillas for the wrap.
Ingredients
2 cups shredded Chinese napa cabbage
1 cup gated carrots
6 green onions sliced thin ( I used red onion)
1 cup bean sprouts
1 can bamboo shoots sliced thin
1 zucchini sliced in thin matchsticks
1 can water chestnuts sliced in thin matchsticks
3 Tablespoons soy sauce
3 Tablespoons sesame oil
1 Tablespoon sugar or honey
3 boneless skinless chicken breasts
2 Tablespoons oil
2 cloves garlic
6 eggs beaten
1 package rice pancakes (enroll wrappers) or flour tortillas
1 jar Hoisin sauce
Slice chicken into thin strips. Stir fry chicken in 2 Tablespoons oil with 2 cloves garlic crushed until chicken pieces are cooked through. Remove chicken from wok or pan and put into medium sized bowl. Add 2 Tablespoons Hoisin sauce to the chicken and stir and set aside. Stir fry vegetables in sesame oil, soy, and sugar until crisp tender. Add the chicken and stir together. Scramble the 6 eggs and cook until soft. Add to the chicken and vegetable mixture. To serve, warm the egg pancakes or tortillas and place one spoonful of Hoisin sauce down the center. Spoon a generous portion of the chicken, vegetable, egg mixture down the center, sprinkle with some sliced green onion and roll up like a burrito. when our girls were growing up we called these our Chinese burritos. You can substitute pork or tofu for the chicken.
- 2 cups shredded Chinese napa cabbage
- 1 cup gated carrots
- 6 green onions sliced thin ( I used red onion)
- 1 cup bean sprouts
- 1 can bamboo shoots sliced thin
- 1 zucchini sliced in thin matchsticks
- 1 can water chestnuts sliced in thin matchsticks
- 3 Tablespoons soy sauce
- 3 Tablespoons sesame oil
- 1 Tablespoon sugar or honey
- 3 boneless skinless chicken breasts
- 2 Tablespoons oil
- 2 cloves garlic
- 6 eggs beaten
- 1 package rice pancakes (enroll wrappers) or flour tortillas
- 1 jar Hoisin sauce
- Slice chicken into thin strips.
- Stir fry chicken in 2 Tablespoons oil with 2 cloves garlic crushed until chicken pieces are cooked through.
- Remove chicken from wok or pan and put into medium sized bowl.
- Add 2 Tablespoons Hoisin sauce to the chicken and stir and set aside.
- Stir fry vegetables in sesame oil, soy, and sugar until crisp tender.
- Add the chicken and stir together.
- Scramble the 6 eggs and cook until soft.
- Add to the chicken and vegetable mixture.
- To serve, warm the egg pancakes or tortillas and place one spoonful of Hoisin sauce down the center.
- Spoon a generous portion of the chicken, vegetable, egg mixture down the center, sprinkle with some sliced green onion and roll up like a burrito.
- When our girls were growing up we called these our Chinese burritos.
- You can substitute pork or tofu for the chicken.
