Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into thin strips
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 cup bean sprouts
- 4 large eggs, lightly beaten
- 1/4 cup hoisin sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1/4 cup chopped green onions, for garnish
- 8 large flour tortillas (burrito size)
Instructions
- Step 1: In a medium bowl, combine the chicken strips with cornstarch and 1 tablespoon of soy sauce. Toss to coat evenly. Set aside for 10 minutes to allow the cornstarch to absorb moisture.
- Step 2: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through (about 5-7 minutes). Remove the chicken from the skillet and set aside.
- Step 3: Add the remaining tablespoon of vegetable oil to the skillet. Add the onion and garlic and cook until softened (about 2 minutes). Add the bell pepper and carrots and cook for another 3-4 minutes, until slightly tender-crisp. Stir in the bean sprouts and cook for 1 minute more.
- Step 4: Push the vegetables to one side of the skillet. Pour in the beaten eggs and scramble until cooked. Stir the eggs into the vegetables.
- Step 5: Return the chicken to the skillet. In a small bowl, whisk together the hoisin sauce, rice vinegar, and sesame oil. Pour the sauce over the chicken and vegetables and stir to combine. Cook for 1-2 minutes, until heated through and the sauce has thickened slightly.
- Step 6: Serve immediately with warm flour tortillas. Fill each tortilla with the Moo Shu Chicken and garnish with chopped green onions.
Notes
- Store leftover Moo Shu Chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or microwave, adding a splash of water or broth if needed to prevent dryness.
- For an extra flavour punch, serve with a side of sriracha mayo or a quick pickled ginger salad.
- To ensure perfectly tender chicken, don't overcrowd the pan while browning; cook in batches if necessary.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American