Info
- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 87 Times
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Asian Chicken Wrap with Hoisin Sauce
Cookbook
Take-out moo-shu chicken has numerous ingredients, with some being exotic (dried lily buds, anyone?). This streamlined version delivers much of the flavor with supermarket ingredients and turns the moo-shu into a wrap.
Yield : Makes 4 servings
Ingredients
Chicken:
- 2 tablespoons soy sauce
- 1 tablespoon dry sherry
- 1 teaspoon cornstarch
- Two 6-ounce boneless and skinless chicken breasts, cut into long ½-inch-thick strips
- 1 tablespoon vegetable oil
Vegetables:
- 1 tablespoon vegetable oil
- 1½ cups sliced button mushrooms
- 2 scallions, white and green parts, chopped
- 1 garlic clove, finely chopped
- Half of a 1-pound bag (about 3 cups) coleslaw mix
- 3 tablespoons reduced-sodium chicken broth or water
- 1 tablespoon soy sauce
- 2 teaspoons hoisin sauce
- 4 flour tortillas, heated
Directions
1. For the chicken, mix the soy sauce, sherry, and cornstarch in a small bowl. Add the chicken strips and mix to thoroughly coat the chicken. Heat the oil in a large skillet over high heat. Add the chicken and cook, stirring almost constantly, until it turns white, about 3½ minutes. Transfer to a plate.
2. For the vegetables, heat the oil in the same skillet over high heat. Add the mushrooms and cook, stirring often, until they give off their juices and begin to brown, about 3 minutes. Stir in the scallions and garlic, and cook until the garlic is fragrant, about 30 seconds. Stir in the coleslaw mix, broth, and soy sauce. Add the chicken. Cook, stirring often, until the coleslaw is wilted and heated through, about 3 minutes. Stir in the hoisin sauce.
3. For each wrap, place one-fourth of the chicken mixture on a tortilla and roll up. Serve hot.
© 2004 Art Smith
Nutritional Information
Nutrients per serving
346 kcal
10 % daily value
37 % daily value
0 % daily value
625 mg
49 mg
25 g
4 g
3 g
31 g
54 mg
1226 mg
2 g
13 g
15 % daily value
