Moo Shu Chicken

Moo Shu Chicken

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

To Make:

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.

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