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Receta Moo Shu Chicken (Version 3)
by Genet

Moo Shu Chicken (Version 3)

This the third version of my Moo Shu Chicken recipe that I use when I have enough time to marinate the chicken.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: China Chinese
Tiempo para Cocinar: Raciónes: 4 Servings

Ingredientes

  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons soy sauce
  • 3 tablespoons rice wine
  • 1 tablespoon cornstarch
  • 1/2 teaspoon black pepper
  • 1 medium onion, halved and sliced
  • 3 green onions, chopped
  • 3 garlic cloves, minced
  • 3 tablespoons hoisin sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon ginger puree*
  • 1 tablespoon lemon grass puree*
  • 1 16-ounce package shredded cabbage with carrots/coleslaw mix
  • 1 8-ounce package sliced mushrooms
  • Salt and pepper to taste
  • 1 small head of Romaine lettuce (leaves separated) or 8 6-inch flour tortillas

Direcciones

  1. Remove excess fat from chicken. Place chicken between two sheets of wax or parchment paper; pound to 1/4-inch thickness using the flat side of a meat tenderizer mallet, rolling pin or other tool of choice. Cut chicken into thin strips; place in a medium bowl. Add soy sauce, rice wine, cornstarch and black pepper; toss until chicken is well coated. Marinate at room temperature for 30 minutes. Heat a large saucepan over medium-high heat. Coat saucepan with cooking spray. Add chicken; cook 4-6 minutes, or until browned and almost cooked through. Remove from pan; set aside. Add onions and garlic to pan; saute until tender, 3-5 minutes. Stir in hoisin sauce, soy sauce, ginger puree and lemon grass puree. Add cabbage and mushrooms; stir to combine. Reduce heat to medium and cover. Cook until cabbage is tender, 5-7 minutes, stirring occasionally. Return chicken to pan; stir to combine. Cook an additional 2-3 minutes, or until heated through. Serve by wrapping 2-3 tablespoons of Moo Shu Chicken in a lettuce leaf or flour tortilla.