Mushu Chicken
with carrots and shiitakes

Name: Mushu Chicken
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3 cloves Garlic, minced; 3 stalks Green onions, chopped, white and green parts separated; 1/2 head Green cabbage, sliced; 1/2 lb Carrots, grated / shredded; 1/4 lb Shiitake mushrooms, sliced; 1 lb Chicken breasts, sliced; 2 Tbsp Soy sauce, low-sodium; 1 Tbsp Mirin ((This is a Japanese rice wine. If you can't find it, try a splash of white wine)); 2 tsp Brown sugar; 1/2 cup Water; 1 Tbsp Corn starch; 1 Tbsp Cooking oil; 8 Flour tortillas; for serving Hoisin or Sriracha sauce (opt) ((Hoisin sauce is commonly used for mushu, but if you don't think you'll use it often, no need to purchase))

Active: 35 min Total: 35 min

Original

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!

Proteins

Chicken, non-ground

Cuisines

Asian - Chinese

Ingredients

Metric

Servings:

Mushu Chicken:

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))

Prep

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.

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Make

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.

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