Mushu Chickenwith carrots and shiitakes
You'll see that this classic Chinese restaurant dish isn't really hard to make at home. While this is typically served with a hoisin sauce (a sweet Asian condiment), you can easily skip it for something I enjoy more - Sriracha.
Smarts: No need to find authentic 'mushu' wrappers. Flour tortillas work just fine!
- Garlic - 3 cloves, minced
- Green onions - 3 stalks, chopped, white and green parts separated
- Green cabbage - 1/2 head, sliced
- Carrots - 1/2 lb, grated / shredded
- Shiitake mushrooms - 1/4 lb, sliced
- Chicken breasts - 1 lb, sliced
- Soy sauce, low-sodium - 2 Tbsp
- Mirin - 1 Tbsp ((This is a Japanese rice wine. If you can't find it, try a splash of white wine))
- Brown sugar - 2 tsp
- Water - 1/2 cup
- Corn starch - 1 Tbsp
- Cooking oil - 1 Tbsp
- Flour tortillas - 8
- Hoisin or Sriracha sauce (opt) - for serving ((Hoisin sauce is commonly used for mushu, but if you don't think you'll use it often, no need to purchase))
- Garlic / Green onions / Cabbage / Carrots / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
- Chicken - Slice into thin strips. Season and tenderize with salt and pepper. (Can be done up to 1 day ahead)
- Make stir-fry sauce - Mix together soy sauce, mirin, brown sugar, water, and corn starch.
- Heat a wok over medium-high heat. Add in cooking oil and then carrots and cabbage to heated oil. Saute for ~5 minutes and then add in white parts of green onions, garlic, and mushrooms.
- 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.
- Warm tortillas. Let everyone assemble their own mushu wraps using hoisin or Sriracha sauce, filling, and green parts of green onion.
This meal has 31 reviews
This was great! We had some pineapple as a side... yummy. We also thought that it was flavorful enough as is, no hoisin sauce. We did use a dab of sriracha.
Amazing. I added a little of honey to the sauce before I cooked it and I only used about 1/4th head of cabbage. It was a hit. Next time I might sub the corn tortilla for some rice. Who needs take out?
This is the best meal I've made (from Cooksmarts) so far. Every bite was eaten. So good. Definitely get the hoisin sauce.
I loved this so much I made another batch for lunch later in the week. Just to save time, I used cole slaw mix and added a few extra shredded carrots. I will be making this dish again and again.
The flavors were fine on this, but the texture wasn't a big hit.
I was so disappointed in the flavors of this, it was so bland and all the other meals have been so flavorful! We didn't use the hoisen sauce, so I wonder if that was the missing element. I added a bunch of salt, teraki sauce and extra sugar to try and resemble mushu, but it was still lacking flavor. I followed the recipe but maybe I did something wrong?