Mushu Chicken | from 6/16/14
wraps with carrots and shiitakes

Name: Mushu Chicken | from 6/16/14
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb Chicken breasts, sliced; 3 cloves Garlic, minced; 3 stalks Green onions, chopped, white and green parts separated; 1/2 lb Shiitake mushrooms, sliced; 2 Tbsp Soy sauce, low-sodium; 1 Tbsp Mirin (opt) ((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 Cornstarch; 1 Tbsp Cooking oil; 12 oz Coleslaw mix (or sub with shredded cabbage and carrots); 8 Tortillas, flour (taco-sized); 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 GF Paleo Vegetarian

We featured this Chinese restaurant classic in June of 2014. In its reviews, you'll definitely 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!

Ingredients

Metric

Servings:

Mushu Chicken:

Chicken breasts - 1 lb , sliced
Garlic - 3 cloves , minced
Green onions - 3 stalks , chopped, white and green parts separated
Shiitake mushrooms - 1/2 lb , sliced
Soy sauce, low-sodium - 2 Tbsp
Mirin (opt) - 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
Cornstarch - 1 Tbsp
Cooking oil - 1 Tbsp
Coleslaw mix (or sub with shredded cabbage and carrots) - 12 oz
Tortillas, flour (taco-sized) - 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

Chicken - Slice into thin strips. Season and tenderize with salt and pepper. (Can be done up to 1 day ahead)
Garlic / Green onions / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
Make stir-fry sauce - Mix together soy sauce, mirin, brown sugar, water, and cornstarch.

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Make

Heat a wok over medium-high heat. Add in cooking oil and then coleslaw mix 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 (since the chicken has been sliced into thin strips, this shouldn't take more than another 4 to 5 minutes).
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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Mushu Chicken | from 6/16/14 wraps with carrots and shiitakes