Receta en Español

Moo Shu Chicken

with Shredded Chicken

Put a healthy spin on this Chinese take-out classic. Our moo shu features delicious chicken and crunchy veggies coated in a sweet and savory sauce. Wrapped in delicate Chinese pancakes and topped with crispy wontons, this tasty combination is just as fun to eat as it is to assemble, especially when dipped in our delicious apricot sauce!

Ingredients

asian cabbage, shredded carrots and shiitake mushrooms

chinese braised chicken
(Jidori chicken braised in soy sauce, orange juice, white vinegar, mirin, garlic, ginger, honey, cinnamon, star anise, orange zest, lemon zest, chili d’arbol, guajillo chilies, and sichuan peppers)

water chestnuts

moo shu sauce
(Soy sauce, mirin, white vinegar, honey, garlic, ginger, coriander seed, star anise, chili d’arbol, hoisin, oyster sauce, shallots) (GLUTEN FREE: Tamari, mirin, white vinegar, honey, garlic, ginger, coriander seed, star anise, chili d’arbol, hoisin, oyster sauce, shallots)

chinese pancakes
(Wheat flour, eggs, soy, soybean oil) (GLUTEN FREE: Rice flour, vegetable shortening, pea protein, corn starch, salt, water)
hoisin sauce
(Prunes, garlic, ginger, scallions, rice vinegar, tamari, sesame oil, sambal oelek, corn starch, extra virgin olive oil)

crispy wonton
(Crispy rice chips)
apricot dipping sauce
(Apricots, brown sugar, lemongrass, rice vinegar, chili d’arbol, guajillo chili, pineapple juice, orange zest, ginger, kaffir lime leaf)

Getting Your Kids Involved:

Kids can help assemble their pancakes, or if you're serving the sauces and garnishes on the side, let them put the sauces in small serving bowls.

Encouraging Picky Eaters:

Encourage your child to try by allowing them to build their own meal. Give them a pancake and allow them to fill it with their favorite ingredients and dip it in the hoisin and apricot sauces.

What You Need

Chef's Knife

Cutting Board

Large Wok or Saute Pan

Small Serving Bowls (for toppings)

Instructions

1Step One

Lightly coat the bottom of a pan with oil*, and set it over high heat. When hot, add the cabbage, carrots, and mushrooms. Season lightly with salt, and sauté for 3 minutes.

2Step Two

Add the Chinese braised chicken to the pan and cook for 2 minutes while stirring occasionally. Add the water chestnuts, cook for 1 minute, then stir in the moo shu sauce. Continue cooking for 2-3 minutes, or until the sauce lightly coats the chicken and vegetables.

3Step Three

Swirl a bit of hoisin sauce onto each Chinese pancake, then add the chicken and vegetables. Wrap that deliciousness up and serve alongside the crispy wontons and the apricot dipping sauce. Enjoy!

Tips

* Don’t grab the extra-virgin olive oil for this one! When you’re cooking over high heat, it’s important to use an oil with a high “smoke point.” Vegetable, peanut, grape seed, or canola oil are all good oils for stir-frying.

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