"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Moo Shu Chicken Hot Wrap Recipe

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This recipe for Moo Shu Chicken Hot Wrap, by , is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

John Gonzales


For the chicken
6 pounds chicken breast no skin, no bone cut into julienne strips
1 cup soy sauce
½ cup oil divided
½ cup sherry
1/3 cup cornstarch
¼ cup sugar
For the vegetables
¼ cup oil
2 teaspoons fresh garlic minced
2 teaspoons fresh ginger minced
12 ounces broccoli florets
12 ounces onion julienned
6 ounces snow pea pod, fresh optional
12 ounces cabbage julienned
12 ounces carrot
12 ounces mushroom
to taste salt and pepper
For the garnish
2 ounces fresh cilantro chopped
2 tablespoons sesame seeds
8 ounces bean sprouts
24 each wraps plain

Cut chicken into thin strips (2 x 3/4 x 3/4-inch). In bowl, combine soy sauce, half the oil, sherry, cornstarch
and sugar; add chicken, tossing to coat. Marinate 15 minutes.
In large pan, heat reserved 1/4-cup oil, add chicken and cook until done (165 degrees for 15 seconds).
Remove chicken from pan, and hold at 140 degrees.
In same pan, heat another 1/4-cup oil, add garlic and ginger, stir-fry 1 or 2 minutes until fragrant, add
onions, cabbage, carrots and mushrooms and cook 1 to 2 minutes until vegetables are tender-crisp. Add
broccoli and snow peas; sauté one more minute, remove from heat. Season with salt and pepper to taste.
For each tortilla, spread 1 tablespoon Hoisin Peanut Sauce (see recipe) on center. Top with 3 ounces of the
vegetables and 4 ounces of the chicken; add a few bean sprouts, sprinkle with 1 teaspoon cilantro and a few
sesame seeds. Roll to close and cut in half to serve.

Number Of Servings:
Number Of Servings:




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