Moo Shu Chicken

      A vegetable filled flour tortilla with chicken, super quick to make for an easy and tasty dinner!

Moo Shu 5

So after making the Vegetable Spring Rolls and discovering that a diakon radish is delicious I wanted to find another recipe that I could use it in. I found this Moo Shu Chicken recipe in an old cook book that my mom gave me. It didn’t call for diakon radish but I added it and am very glad I did!!!

In this recipe the chicken is marinated. In a small bowl combine the orange juice, soy sauce, rice vinegar, ginger, sesame oil, and red pepper flakes. Put the chicken breast in an zip lock bag and pour in the marinade, remove as much air from the bag as possible. Refrigerated for at least 1 hour or up to 2 hours.

Meanwhile, in a wok (or large skillet ) add shredded carrots, mushrooms, green onions, and shredded diakon radish. Stir fry for 2 to 3 minutes. Add hoisin sauce, 1 tsp sesame oil, and 2 tsp soy sauce. Stir fry until the vegetables are soft. (The original recipe said to use the marinade that the chicken was soaking in but I do not like using something that raw chicken has been sitting in!). Remove the wok from the heat once the vegetables are cooked.

Cook the chicken in a frying pan until no longer pink. Add to the vegetables and stir to combine.

In a soft flour tortilla, place shredded lettuce and a healthy serving of the cooked vegetable chicken mixture on top of the lettuce. Fold over the tortilla and serve.

Moo Shu Chicken
Serves 6
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Ingredients
  1. 2 chicken breasts, cut into bite size pieces
  2. 1/4 cup orange juice
  3. 2 tbsp soy sauce
  4. 2 tsp rice vinegar
  5. 1 tsp fresh finely grated ginger
  6. 1 tsp sesame oil
  7. 1/8 tsp crushed red peppers
  8. 6 soft flour tortillas
  9. 2 medium carrots, grated
  10. 2 cups sliced fresh mushrooms
  11. 1/2 thinly sliced green onions
  12. 2 cups diakon radish, grated
  13. 1 tsp sesame oil
  14. 2 tsp soy sauce
  15. 1/4 cup hoisin sauce
  16. 2 cups shredded lettuce
Instructions
  1. Marinade: In a small bowl combine the orange juice, soy sauce, rice vinegar, ginger, sesame oil, and red pepper flakes. Put the chicken breast in an zip lock bag and pour in the marinade, remove as much air from the bag as possible. Refrigerated for at least 1 hour or up to 2 hours.
  2. Vegetables: In a wok (or large skillet ) add shredded carrots, mushrooms, green onions, and shredded diakon radish. Stir fry for 2 to 3 minutes. Add hoisin sauce, 1 tsp sesame oil, and 2 tsp soy sauce. Stir fry until the vegetables are soft. Remove the wok from the heat once the vegetables are cooked.
  3. Cook the chicken in a frying pan until no longer pink. Add to the vegetables and stir to combine.
  4. In a soft flour tortilla, place shredded lettuce and a healthy serving of the cooked vegetable chicken mixture on top of the lettuce. Fold over the tortilla and serve.
Adapted from New Dieters Cookbook
Adapted from New Dieters Cookbook
Double The Recipe http://doubletherecipe.com/

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