Ingredients
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1 lb boneless chicken breast or thighs, thinly sliced
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2 tbsp low-sodium soy sauce
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1 tbsp hoisin sauce (plus more for serving)
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1 tsp sesame oil
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2 cups shredded Napa cabbage or green cabbage
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½ cup carrots, julienned
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½ cup mushrooms (shiitake or wood ear), sliced
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3 eggs, lightly beaten
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2 cloves garlic, minced
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2 tbsp neutral oil (canola or peanut oil)
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8 Mandarin pancakes or flour tortillas
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Salt and pepper to taste
Instructions
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In a bowl, marinate sliced chicken with soy sauce, sesame oil, and a pinch of cornstarch for 10–15 minutes.
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Wash and slice all vegetables thinly for quick stir-frying.
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Heat 1 tbsp oil in a wok or large skillet. Add beaten eggs and scramble until just set, then remove and set aside.
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Add remaining oil to the pan, stir-fry marinated chicken until fully cooked (about 5–6 minutes), then remove and set aside.
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In the same pan, stir-fry garlic, cabbage, mushrooms, and carrots for 2–3 minutes until tender-crisp.
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Return chicken and eggs to the pan. Add hoisin sauce, toss everything together, and stir-fry for another minute.
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Warm Mandarin pancakes or tortillas. Spoon filling into each, add extra hoisin if desired, and roll to serve.
Notes
For a low-carb version, serve in lettuce wraps. Swap chicken for tofu or shrimp for variation. Make pancakes from scratch for an authentic experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-American