Mu Shu Chicken Wraps Recipes

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MOO SHU CHICKEN



Moo Shu Chicken image

There is no need to order take-out when you can make this classic moo shu chicken at home. It is simple and bursting with flavor. Serve over rice or Chinese mandarin pancakes if desired.

Provided by Soup Loving Nicole

Categories     World Cuisine Recipes     Asian     Chinese

Time 50m

Yield 4

Number Of Ingredients 14

6 tablespoons cold water, divided
3 teaspoons sesame oil, divided
2 teaspoons cornstarch
1 pound chicken breast tenderloins, cut into thin strips
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 teaspoons soy sauce
2 teaspoons vegetable oil, divided
2 eggs, beaten
3 cups shredded cabbage or coleslaw mix
1 (4 ounce) can sliced shiitake mushrooms, drained
2 cloves garlic, minced
1 tablespoon sherry
3 green onions, chopped

Steps:

  • Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Stir in chicken and set aside.
  • Whisk remaining 4 tablespoons water, 1 teaspoon sesame oil, hoisin sauce, oyster sauce, and soy sauce together in a separate bowl. Set aside.
  • Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add eggs and cook 3 minutes; flip and cook until firm and set, about 3 minutes more. Transfer to a cutting board and slice into thin strips.
  • Add chicken mixture to the same skillet over medium-high heat. Cook chicken for 6 minutes; flip and cook until chicken is golden brown and juices run clear, about 6 minutes more. Remove from heat and set aside.
  • Heat remaining teaspoon vegetable oil in a large skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry. Cook until cabbage starts to wilt, about 2 minutes.
  • Add chicken, eggs, and sauce mixture to cabbage mixture. Cook and stir until sauce has thickened, about 5 minutes. Toss in green onions and serve immediately.

Nutrition Facts : Calories 319.1 calories, Carbohydrate 17.4 g, Cholesterol 156.6 mg, Fat 13.8 g, Fiber 2.3 g, Protein 30.3 g, SaturatedFat 2.8 g, Sodium 585.4 mg, Sugar 3.3 g

MU SHU CHICKEN



Mu Shu Chicken image

Provided by Guy Fieri

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 31

1/3 cup hoisin sauce, plus more for serving
3 tablespoons low-sodium soy sauce
2 tablespoons mirin
1 1/2 tablespoons sesame oil
3 tablespoons peeled and minced fresh ginger
1 tablespoon minced garlic
Kosher salt and freshly ground black pepper
1 pound boneless, skinless chicken thighs, sliced
3 tablespoons canola oil
1 red pepper, seeded, membrane removed, julienned
1/2 yellow onion, thinly sliced
1/2 medium head green cabbage, finely shredded
1/2 large head Napa cabbage, finely shredded
1/2 medium head purple cabbage, finely shredded
1/2 cup julienned carrots
1 cup sliced button mushrooms
1/4 cup shaved bamboo shoots, drained
1/4 cup sliced water chestnuts, drained
4 eggs, beaten
2 recipes Chinese Crepes with Scallions, recipe follows
3 tablespoons toasted black sesame seeds
1 small bunch scallions, finely shaved
Fresh cilantro leaves, for serving, optional
Sriracha, for serving, optional
3/4 cup all-purpose flour
1/4 cup rice flour
1/2 teaspoon salt
1/8 teaspoon toasted sesame oil
2 eggs
2 scallions, finely sliced
Nonstick cooking spray

Steps:

  • Whisk the hoisin, soy, mirin, sesame oil, garlic and ginger in a mixing bowl. Season with salt and pepper. Add the sliced chicken and toss to coat evenly. Marinate the chicken, covered, at room temperature for 20 to 30 minutes.
  • Once 5 minutes of marinating time remains, heat a large wok or skillet over high heat and add 2 tablespoons of the canola oil to heat. Using a slotted spoon, strain the chicken add to the very hot wok or skillet. Cook, allowing it to brown, stirring occasionally, about 2 minutes. Add the red bell pepper and the onion slices, allowing them to soften, another minute. Next, add the cabbages and carrots and cook, stirring occasionally, until just browning, about 2 minutes. Push the chicken and vegetables to the side of the wok and stir in the mushrooms, bamboo shoots and water chestnuts. Remove from the heat and set aside, keeping warm.
  • Place a nonstick skillet over medium heat and add the remaining 1 tablespoon canola oil. Add the beaten eggs to the skillet, allowing to scramble, 2 to 3 minutes. Once cooked, break up the eggs with a rubber spatula and add to the chicken. Toss to combine.
  • Spread about 1 tablespoon hoisin sauce on each Chinese Crepes with Scallions. Top with some mu shu chicken, sesame seeds and scallions. Add cilantro leaves if desired. Roll up like a crepe and serve with Sriracha if desired.
  • In a medium glass mixing bowl, whisk the flours, salt, 1 cup water, the sesame oil and eggs; the batter should be smooth and free of lumps.
  • Heat a crepe pan or 8-inch nonstick skillet over medium heat. Very lightly coat the skillet with nonstick cooking spray. Ladle in 1/4 cup of the batter. Gently rotate the skillet for a few seconds, swirling the batter to create a thin, even layer over the bottom. Add 1 to 2 tablespoons scallions to each pancake at this point. Cook the pancake until the underside is pale and just firmed up, about 1 minute.
  • Flip the pancake over and cook for another 30 seconds. Remove from the skillet and transfer to a plate and cover with a kitchen towel. Continue with the rest of the batter until all the pancakes have been made. Keep warm until ready to serve.

MOO SHU MUSHROOM WRAPS



Moo Shu Mushroom Wraps image

With so many awesome veggies out there, I'm always playing around with the ingredients in these sandwiches. Sometimes I add extra protein, too-chicken, shrimp, pork, beef and tofu all work. Check for sriracha and hoisin sauces in the Asian or international foods section of your grocery store. -Athena Russell, Greenville, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 13

4 teaspoons sesame or canola oil, divided
4 large eggs, lightly beaten
1/2 pound sliced fresh mushrooms
1 package (12 ounces) broccoli coleslaw mix
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
2 teaspoons Sriracha chili sauce
1 cup fresh bean sprouts
1/2 cup hoisin sauce
10 flour tortillas (6 inches), warmed
6 green onions, sliced

Steps:

  • In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Add coleslaw mix, garlic and ginger; cook 1-2 minutes longer or until slaw is crisp-tender. In a small bowl, mix vinegar, soy sauce and chili sauce; add to pan. Stir in sprouts and eggs; heat through., Spread about 2 teaspoons hoisin sauce over each tortilla to within 1/4 in. of edges. Layer with 1/2 cup vegetable mixture and about 1 tablespoon green onion. Roll up tightly.

Nutrition Facts : Calories 381 calories, Fat 15g fat (2g saturated fat), Cholesterol 170mg cholesterol, Sodium 1234mg sodium, Carbohydrate 48g carbohydrate (12g sugars, Fiber 4g fiber), Protein 16g protein.

MU SHU CHICKEN



Mu Shu Chicken image

Provided by Food Network

Categories     main-dish

Time 57m

Yield 4 servings

Number Of Ingredients 16

4 tablespoons groundnut oil (peanut)
2 eggs, lightly beaten
1 clove garlic, crushed and finely chopped
1 tablespoon freshly grated ginger
9 ounces skinless chicken breasts, diced
1 tablespoon Shaohsing rice wine or dry sherry
2 dried Chinese, shiitake or porcini mushrooms, reconstituted in hot water for 20 minutes, drained and finely diced
1 small carrot, diced
2 ounces gherkins or preserved mustard greens, finely diced, or zucchinis
2 ounces dried wood ear mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped, or fresh shiitake or chestnut mushrooms, diced
4 ounces canned bamboo shoots, drained and diced
Handful dry-roasted peanuts
2 tablespoons light soy sauce
1 teaspoon toasted sesame oil
2 to 3 pinches freshly cracked white pepper
12 small iceberg lettuce leaves or 12 small wheat flour pancakes*, steamed in a bamboo steamer for 5 to 6 minutes, for garnish

Steps:

  • Heat a wok over a high heat, and add 2 tablespoons groundnut oil. Add the eggs, and cook until scrambled. Remove them from the wok to put aside. Wipe the pan clean.
  • Reheat the wok, and add the remaining groundnut oil. Stir-fry the garlic, and ginger, for a few seconds, and then add the chicken, and cook for 1 minute, or until the pieces start to turn slightly brown. Then, add the rice wine or sherry, and stir well. Stir-fry for a few more seconds, and then add the dried mushrooms, and carrot. Stir-fry for 1 minute.
  • Add the gherkins, the dried wood ear mushrooms, the bamboo shoots, and the dry-roasted peanuts to the wok, and mix well. Stir in the scrambled eggs. Season with the light soy sauce, sesame oil, and white pepper, and transfer the chicken to a serving dish.
  • To serve: place the dish in the center of the table with the lettuce leaves on the side. Stuff each lettuce leaf with the filling, and enjoy.

Nutrition Facts : Calories 348 calorie, Fat 24 grams, SaturatedFat 4 grams, Cholesterol 134 milligrams, Sodium 489 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 21 grams, Sugar 6 grams

MU SHU CHICKEN WRAPS



Mu Shu Chicken Wraps image

Make and share this Mu Shu Chicken Wraps recipe from Food.com.

Provided by looneytunesfan

Categories     Lunch/Snacks

Time 5h10m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 onion, diced
1 1/2-2 lbs boneless skinless chicken thighs
salt and pepper
1 cup hoisin sauce
2 tablespoons honey
1/4 teaspoon ground ginger
1 (12 ounce) bag broccoli coleslaw mix
flour tortilla

Steps:

  • Place the diced onion in the slow cooker. Season the chicken with salt and pepper, place it on top of the onions, and cook on low for 4 to 5 hours or until the meat pulls apart easily with a fork.
  • With a slotted spoon, transfer the chicken and onions to a medium bowl and shred the meat.
  • In a small bowl, mix together the hoisin sauce, honey, and ginger, then stir the mixture into the shredded chicken and onion.
  • Place a small handful of broccoli slaw on a warm tortilla, add several spoonfuls of the chicken mixture, and roll up.

Nutrition Facts : Calories 258.5, Fat 5.9, SaturatedFat 1.4, Cholesterol 95.7, Sodium 787.8, Carbohydrate 26.5, Fiber 1.5, Sugar 18.2, Protein 24

MOO SHU CHICKEN WRAPS



Moo Shu Chicken Wraps image

Great for leftover chicken. Perfect for those nights where everyone has to be somewhere and quick! Use a roasted chicken from the store if you have no leftovers.

Provided by mary winecoff

Categories     Chicken

Time 8m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons vegetable oil
1 (8 ounce) bag coleslaw mix
2 cups cooked chicken, shredded
2 tablespoons hoisin sauce
1 tablespoon soy sauce
4 flour tortillas

Steps:

  • Heat oil in a nonstick skillet.
  • Add coleslaw mix and cook briefly, 2 to 3 minutes, just until slightly softened but still crunchy.
  • Add chicken and cook another minute or two, to heat through.
  • Stir in hoisin sauce and soy sauce.
  • Remove from heat.
  • Place tortillas on a plate and cover with plastic wrap.
  • Microwave on high (100% power) for 45 to 60 seconds, until softened.
  • Place 1/4 of the chicken and cabbage mixture on a tortilla.
  • Fold each end over, then roll to make an enclosed wrap.

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