Sunday Eats - Mu Shu Chicken

Can I have some Moo Shoe Chicken Mom?

 I love Mu Shu Chicken, that sweet/savory stir fry in a crepe most Chinese restaurants make, but why not make my own.

I had some large thin tortillas leftover that I could use in place of the crepes, a couple big chicken breasts and a few odds and end.

Mu Shu Chicken - feeds 2-3 with leftovers for another meal for 2

In a crockpot mix:

1/3 cup Hoisin sauce (plus extra for serving)
3 tablespoons low sodium soy sauce (or soy-free substitute such as coconut aminos or Braggs liquid aminos)
2 Tablespoons Mirin (Japanese cooking wine, I bought from Amazon)
1 and 1/2 Tablespoons toasted sesame oil
1 Tablespoon minced garlic.
3 Tablespoons finely chopped peeled ginger
2 pounds boneless chicken breast (this will actually give me some extra chicken for Asian chicken salad.)

Cook on low until chicken is 160 F. internally, remove and chop into thin pieces, placing it back in the liquid and placed on "warm"

Chop 1/4 head of a purple cabbage and add to a little over half a bag of coleslaw mix (I also chopped up my last couple of baby carrots and a tiny chunk of sweet onion).  Set aside.

chop 1 green onion (optional)

Mix 2 eggs and a splash of milk in a microwave-safe bowl. You will cook fresh eggs for any leftovers, this is just for the 2-3 servings.

To assemble:

Heat a teaspoon or two of oil in a frying pan over high heat.  Saute the cabbage mix 1 minute until just starting to soften but still crisp.  Remove from heat.

While that cooks microwave egg 2 minutes or until done.

Remove enough chicken for the servings you wish with slotted spoon and place in big bowl.  Stir in cabbage stir- fry mix and cooked egg, stirring to break egg apart.  Place in heated tortillas and top with more hoisin sauce and chopped green onions (optional)

My husband, who is a fairly light eater (explaining his 154 pounds on a 5' 8" frame) ate TWO of them.

Tomorrow, I'll just cook two more eggs as I reheat the rest.  That's an easy and tasty Monday dinner.