Mushu Chicken Wrapswith carrots / shiitakes / cabbage
- Soy sauce, low-sodium - 2 Tbsp
- Mirin - 1 Tbsp (sub rice vinegar)
- Brown sugar - 2 tsp
- Water - 1/2 cup
- Cornstarch - 1 Tbsp
- Carrots - 8 oz, finely diced
- Mushrooms, shiitakes - 8 oz, sliced (look for pre-sliced)
- Green onions - 2 stalks, chopped, green and white parts separate
- Garlic - 3 cloves, chopped
- Chicken breasts, boneless and skinless - 1 lb, thinly sliced
- Oil, cooking - 1 Tbsp
- Coleslaw mix - 10 oz (sub thinly sliced cabbage)
- Tortillas, flour and taco-sized - 8
- Hoisin sauce - for serving (sub Sriracha)
- Make stir-fry sauce - Mix together soy sauce, mirin, brown sugar, water, and cornstarch. (Can be done up to 5 days ahead)
- Carrots - Dice carrots. (Can be done up to 5 days ahead)
- Mushrooms / Green onions / Garlic - Prep as directed. Store separately. (Can be done up to 3 days ahead)
- Chicken - Slice into thin strips. Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
- Heat a wok over medium-high heat. Add oil and then carrots and mushrooms. Saute until tender, ~3 minutes.
- Add in white parts of green onions, garlic, and coleslaw mix with a pinch of salt. Saute for 2 minutes to get coleslaw started cooking.
- Push all the vegetables to the side, forming a hole in the middle (like a donut). Place chicken in the donut hole. Give your sauce a stir, and then pour it over the chicken.
- Once sauce starts to bubble and darken, toss to mix. Continue to stir-fry until chicken is cooked through (since the chicken has been sliced into thin strips, this shouldn't take more than another 4 to 5 minutes).
- Warm tortillas according to package directions.
- Let everyone assemble their own mushu wraps using hoisin (or Sriracha), filling, and green parts of green onion. Enjoy!
This meal has 35 reviews
This was good. A good pack lunch. Didn't finish all of it. Cook the cabbage less next time or add cashews or broccoli or something - needed a crunch. Was too mushy.
I still haven't figured out when to add the sliced cabbage- it becomes too soft for us if it goes in before the chicken, but adding it after the sauce created a lot of extra water. Might try cooking it in a separate skillet. The flavors are terrific and it is an easy, fast meal.
We made the paleo version but had run out of carrots so we just chopped up and substituted some leftover broccoli florets. I also squeezed some lime on top which I thought brought it over the top. It was delicious and we cannot wait for leftovers tomorrow.
We loved this. It was a fresh take on my usual stir fry. I used fresh arugula in place of coleslaw and I really liked the lightness it added. I also substituted the brown sugar for honey and the mirin for rice vinegar and both of those substitutions worked well.
I wish I would have made it w/gf tortillas instead of rice.
Really good. I made the recipe for 8 so it took much longer for the chicken to cook even in my large wok. Next time I will cook the chicken part of the way, remove from pan and then add back in. The flavors were awesome but the coleslaw mix turned to mush by the time the chicken was cooked thru.