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Mu Shu Chicken Stir Fry
This healthy stir fry, Mu Shu chicken is better than the Mu Shu at the Chinese restaurant! Recipe includes chicken that is cooked with mushrooms,
bamboo shoots, bean sprouts, green onions, and egg, rolled in a tortilla and served with a delicious dipping sauce.
Ingredients:
Dipping Sauce:
1/2 cup chicken broth
1 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon brown sugar
1/2 teaspoon finely minced garlic
1 tablespoon tomato sauce
Mu Shu:
1 tablespoon toasted sesame oil
3/4 lb. chicken breasts, cut into bite-size pieces
1 teaspoon minced garlic
1 cup sliced mushrooms
1/2 cup canned bamboo shoots, drained
4 green onions, trimmed and diced
1/2 teaspoon ground ginger
1 tablespoon soy sauce
2 cups Oriental bean sprouts
2 eggs, lightly beaten
4 (9 inch) tortilla style bread wraps
Cooking Instructions:
To make dipping sauce: In a small bowl whisk together sauce ingredients; set aside.
To make mu shu: In a large skillet heat sesame oil over medium-high heat. Saute chicken breast pieces, garlic and mushrooms about 5 minutes; add bamboo shoots and green onions. Saute for 3 more minutes. Add ginger, soy sauce and bean sprouts; continue cooking uncovered 2 more minutes. Add eggs and mix in well. Cook until just set. Warm wraps in microwave about 30 seconds until soft and pliable. Divide mixture evenly between warm wraps, cut in half on the diagonal and serve immediately with dipping sauce.
Yields: 4 servings
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