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 43 reviews
These were alright but there was an aftertaste I didn’t love.
Very tasty and I made a large serving so there was enough to fill everyone up, but still a light enough meal in the content so that no one felt weighed down. Really liked the lettuce wraps, and the family enjoyed the finger food aspect. Left out the honey to reduce sugar but no complaints from the family, and I did 1 & 1/2 portions of the sauce to make sure there was lots of flavor for everyone.
Hoisin is seriously so good in tacos!
Our whole family is down with a virus. I was looking for something really quick and this worked out perfectly. Plenty of flavor so we could taste what we were eating even with our head colds.
I made the original GF. I used quinoa/tapioca tortillas. Used mostly shredded carrots, but didn't have enough so additional diced carrots. Cooked those first until bright orange. Them added onion and garlic until aromatic. Then added chicken so it could brown. I used dehydrated mushrooms that I soaked in water first, them squeezed out the extra water. Used the mushroom water in the sauce. I added cabbage and shredded carrots just before the sauce. I also drizzled sesame oil over it after it finished cooking. It was a little sweet for my taste, but I should have paid more attention. GF hoisin is fairly sweet. And I used soy free soy sauce which is also a little sweet. Between those and the mirin, I probably could have skipped the brown sugar. But it was not delicious and not at all soggy like some reviews found.
We've had this at a Chinese restaurant before, and this was pretty good in comparison. Husband loved it. Will make it again. Used crimini mushrooms sliced thin in lieu of shiitakes which I had a hard time finding cheap enough right now.