Moo Shoo Chicken
Inspired by the classic moo shoo pork, the components here are chicken instead of pork, porcini mushrooms instead of traditional tree ear mushrooms, and flour tortillas instead of delicate Mandarin pancakes. However, there is no substitute for hoisin, the distinctive garlicky soybean sauce.
  • 1/2 ounce dried wild mushrooms, such as porcini
  • 1/2 cup canned chicken broth diluted with 1/4 cup water, or 3/4 cup homemade chicken broth
  • 1/2 pound skinless, boneless chicken breasts, cut crosswise into 1/2-inch strips
  • 1-1/2 teaspoons reduced-sodium soy sauce
  • 1 teaspoon sugar
  • 1 tablespoon olive oil
  • 1 fresh jalapeño pepper, minced, with some of the seeds
  • 1 tablespoon plus 1 teaspoon grated fresh ginger
  • 3 large carrots, cut into long matchsticks
  • 3 cups small broccoli florets
  • 1 large red bell pepper, cut into thin strips
  • 1 egg
  • 1 egg white
  • 1/2 cup diagonally sliced scallions
  • Eight 8-inch flour tortillas, heated
  • 2 tablespoons plus 2 teaspoons hoisin sauce

1. In small saucepan, combine mushrooms and diluted chicken broth. Bring to a boil over high heat. Remove from heat, cover and let stand until softened, about 5 minutes.

2. Lift mushrooms from broth with slotted spoon. Strain broth though a strainer lined with cheesecloth, leaving any sediment behind. Pour broth into medium skillet. Chop mushrooms and set aside.

3. Place broth over medium heat and bring to a boil. Stir in chicken and simmer, turning frequently, until cooked through, 3 to 5 minutes.

4. With slotted spoon, transfer chicken to a plate and drizzle with 3/4 teaspoon of soy sauce and the sugar. Cover to keep moist. Over high heat, reduce broth in skillet by half and set aside.

5. In large nonstick skillet, heat oil over high heat. Stir in the jalapeño and ginger, and stir-fry until fragrant, 20 to 30 seconds. Add carrots, broccoli, bell pepper and remaining 3/4 teaspoon soy sauce, and stir-fry until vegetables begin to soften, about 2 minutes. Add reduced broth, chopped mushrooms and chicken, and bring to a simmer. Reduce heat to low, cover and simmer for 5 minutes.

6. Meanwhile, in small bowl, beat whole egg and egg white together until frothy. Increase the heat under skillet with vegetables and chicken to medium-high. Pour in eggs and scramble just until set, 1 to 2 minutes. Remove from heat and sprinkle with scallions.

7. To serve, spread each tortilla with 1 teaspoon of hoisin sauce, add chicken and vegetable mixture and roll up. Serve 2 tortillas per person.

Nutritional Information
Per serving: 452 calories, 11g total fat, 1.8g saturated fat, 5.1g monounsaturated fat, 2.6g polyunsaturated fat, 8.7g dietary fiber, 28g protein, 64g carbohydrate, 86mg cholesterol, 994mg sodium.
Good source of: beta-carotene, fiber, iron, potassium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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