Mu Shu Chicken
|Reduced sodium soy sauce||3 Tablespoon|
|Ground black pepper||1⁄3 Teaspoon|
|Skinless boneless chicken breasts||8 Ounce, cut into very thin strips|
|Hoisin sauce||3 Tablespoon|
|Dry sherry/Non alcoholic wine||2 Tablespoon|
|Chicken bouillon granules||1 Teaspoon|
|Oriental sesame oil||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Finely shredded cabbage||2 Cup (32 tbs)|
|Carrot||1 Medium, shredded|
|Bean sprouts||1⁄3 Cup (4.8 tbs)|
|Shredded green onions||1⁄3 Cup (4.8 tbs)|
|Canned bamboo shoots||3 Tablespoon, shredded|
|Egg whites||2 , lightly beaten|
|Flour tortillas||8 Small, warmed|
In a small bowl, stir together 1 tablespoon of the soy sauce, the cornstarch and pepper.
Add the chicken and toss until coated.
Set the chicken aside.
In another small bowl, stir together the remaining 2 tablespoons soy sauce, 1 tablespoon of the hoisin sauce, the sherry or wine, bouillon granules, sugar and sesame oil.
Set the soy mixture aside.
Lightly spray an unheated wok or large skillet with no-stick spray.
Heat over medium-high heat.
Add the garlic.
Stir-fry for 30 seconds.
Add the chicken mixture.
Stir-fry about 3 minutes or until no longer pink.
Add the cabbage, carrots, bean spouts, green onions and bamboo shoots.
Stir-fry for 2 minutes.
Add egg whites and stir-fry for 1 to 1 1/2 minutes or until cooked.
Then add the soy sauce mixture and stir-fry for 1 minute more.
Brush the remaining 2 tablespoons of the hoisin sauce onto the centers of the tortillas.
Spoon the chicken mixture down the centers.
Fold the bottom quarter of the tortilla up over the filling.
Then fold in the sides of the tortilla.