Mu-Shu Chicken
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Mu-Shu Chicken

Great Asian-inspired taste in a burrito-like wrap.

Yield: Serves 4 to 6


1/2 boneless, skinless chicken

1/4 cup chicken broth

3 tablespoons hoisin sauce

2 tablespoons soy sauce

1 teaspoon sesame oil

1/3 cup chicken broth

1 1/2 tablespoons cooking oil

1 teaspoon minced ginger

1/2 small onion, thinly sliced diagonally into 3 inch lengths

1 small carrot, julienned

6 fresh shiitake mushrooms, steamed discarded, cap sliced

2 teaspoons cornstarch dissolved in 1 tablespoon water

12 Mu Shu wrappers or small flour tortillas

Thinly slice chicken across the grain, then cut each slice into thin strips. Place in a bowl with marinade ingredients and stir to coat. Let stand for 10 minutes. Combine seasonings ingredients in a bowl. Set electric wok to 475 degrees F; heat for 2 minutes. Add cooking oil, ginger and onion; cook, stirring, until fragrant. Add chicken, asparagus, carrots and mushrooms; stir-fry for 3 minutes. Add seasonings and cornstarch solutions. Cook and stir, until sauce boils and thickens. To serve, place 1/3 chicken mixture in center of a Mu Shu wrapper or flour tortilla. Wrap like a burrito.
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