Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 2 cups shredded cabbage
- 1 cup sliced mushrooms
- 1/2 cup shredded carrots
- 8 Mandarin pancakes or flour tortillas
Instructions
- In a mixing bowl, combine soy sauce, hoisin sauce, and oyster sauce. Set aside.
- Heat oil in a skillet over medium-high heat. Add thinly sliced chicken and cook until golden brown (about 5-7 minutes). Remove from skillet.
- Sauté minced garlic and grated ginger in the same skillet for about 30 seconds.
- Add cabbage, mushrooms, carrots, green onions, and bamboo shoots. Stir-fry for 4-5 minutes until tender-crisp.
- Return chicken to the skillet and pour the sauce over everything. Stir well and cook for another 1-2 minutes.
- Drizzle with sesame oil, season with salt and pepper to taste, then serve with warm Mandarin pancakes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 wrap (150g)
- Calories: 290
- Sugar: 6g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: For a vegetarian option, substitute chicken with firm tofu or more vegetables. Feel free to customize by adding bell peppers or snap peas.
