This dish is quick and delicious and sure to satisfy your Chinese food craving in a healthier way. In lieu of the typical pancakes try this with Siete wraps for a lighter grain free option.
1 lb organic boneless skinless chicken breast (sliced thin)
3 tbsp peanut oil or vegetable oil
5-6 cups shredded cabbage
3 cups Shitake Mushrooms, sliced
2 eggs beaten lightly
2 tbsp minced ginger
2 tbsp soy sauce (low sodium)
2 tbsp Hoisin sauce
1 tbsp sesame oil
1 tbsp Quinoa flower
7 Scallions chopped
Siete pancakes for wrapping
Heat skillet with 1 tsp of peanut oil. Add the eggs and let them cook as one flat pancake for 2 minutes or so. Flip and cook the other side 2 minutes. Remove the eggs and cut into thin strips and place to the side covering to keep warm.
Add 2 tbsp oil to pan heat and add chicken. Sautee’ the chicken for a few minutes until browned. Remove chicken from pan and set aside, covered to keep warm.
Add the cabbage and cook for about 3-5 minutes til it starts to wilt. Add mushrooms, ¾ of the scallions and ginger to the pan and stir occasionaly for about 8-10 minutes minutes or so until the thoroughly sautee’d.
Add back in the eggs and the chicken and give a stir.
Whisk the Hoisin, honey, soy sauce, sesame oil and Quinoa flower together and add to the pan. Cook on high heat for a few minutes until sauce starts to thicken.
Warm the wraps in the oven or over griddle and fill them with the moo- shu chicken. Garnish with scallion and a little extra Hoisin if you like.