Slow-Cooker Mu Shu Chicken Wraps
#slowcooker #weeknightmeals
Hey friends, today I'm sharing how to make these simple, delicious Slow-Cooker Mu Shu Chicken Wraps! If you enjoy Asian flavors, this fix-it-and-forget it main dish is sure to be a weeknight favorite! I make these in my Power Cooker on the low-temp setting, but you can make this in a regular slow-cooker too.
I recorded this video yesterday and I'm finally getting it published today! ????
The printable recipe for these flavorful Slow-Cooker Mu Shu Chicken Wraps is right here for you:
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*Some of my other slow-cooker recipes you might enjoy*:
Smoky Sweet Potato and Black Bean Soup
Slow-Cooker Two-Bean Turkey Chili
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BETTER THAN TAKEOUT – Sesame Chicken Recipe
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Although sesame chicken is a westernized Chinese take-out dish, nobody can say no to these crunchy, nutty little bites of chicken that are covered with a glossy sauce. This dish can be pre-prepped in a large batch and assembled with so little effort. You can make the sauce ahead of time. It will last a few weeks or 6 months in the freezer. You just use it as needed. The chicken can be breaded and deep-fried for the first time. It will stay good in the freezer for six months. Take it out of the freezer whenever you want to eat it again. Directly double fry it without defrosting. Of course, the frozen chicken will take a little longer to fry than when it is fresh.
????PRINTABLE RECIPE -
INGREDIENTS (serves 3 with some white rice)
To marinate the chicken
1 lb (450g) of chicken breast or boneless chicken tight
2 cloves of garlic grated
black pepper to taste (Amazon Link:
1.5 tsp of soy sauce (Amazon Link:
1/2 tsp of salt (Amazon Link:
3/8 tsp of baking soda (Amazon Link:
1 egg
3 tbsp of sweet potato starch (Amazon Link:
For the sauce
2 tbsp of Honey (Amazon Link:
3 tbsp of brown sugar (Amazon Link:
2.5 tbsp of Soy sauce (Amazon Link:
2.5 tbsp of ketchup
1 tbsp of vinegar (Amazon Link:
2 tsp of starch (Amazon Link:
3.5 tbsp of water
Others
1 cup (130g) of sweet potato starch to coat the chicken (Amazon Link : )
Enough oil to deep fry the chicken
1 tbsp of sesame oil (Amazon Link:
1.5 tbsp of toasted sesame seeds (Amazon Link:
Diced scallion for garnish
INSTRUCTIONS
Cut the chicken into bite-size pieces. Marinate it with garlic, soy sauce, salt, black pepper, baking soda, egg white, and 1/2 tbsp of sweet potato starch. Mix thoroughly and rest for 40 minutes.
A quick method to make sesame chicken extra crunchy: 1. Spray a little bit of water on the starch.
Give it 10 seconds to allow some of the starch to clump up into little balls; 2. Fluff the starch by using a whisk; 3. Spray more water, wait for 10 seconds and whisk it again; 4. Do this four times in total. The starch lumps will give some extra crunch to the chicken.
Coat the marinated chicken with the starch. Make sure to shake off the excess flour. Let the chicken rest for 15 minutes before frying.
Heat the oil to 380 F. Split the chicken into two batches. Fry each batch for a few minutes or until lightly golden. Remove from the oil and let them rest for 15 minutes.
While waiting, remove the starch clumps from the oil by using a fine sieve.
Keep the temperature at 380 F. Double fry the chicken for 2-3 minutes or until golden brown. Take the chicken out and rest on the side. Double frying will stabilize the crunchiness so it last longer.
In a large bowl, combine the brown sugar, honey, soy sauce, ketchup, water, vinegar, and cornstarch.
Pour the sauce into a large wok and stir over medium heat until thickened.
Introduce the chicken back into the wok, along with a drizzle of sesame oil and 1.5 tbsp of toasted sesame seeds. Toss everything until the chicken is coated nicely.
Sprinkle some diced scallion as garnish. Serve with white rice.
Moo Shu Chicken Lettuce Wraps Recipe ~ Noreen's Kitchen
Greetings! Here is a great meal that you can throw together quickly and get on the table in a snap. We love this meal in our house and my girls especially love it. This is full of vegetables and flavor and we always have leftovers because you don't eat as much as you think you will.
This is very similar to the Moo Shu or Mu Shu chicken that you can get at your favorite Chinese restaurant. This, one is inspired by my favorite lettuce wraps from PF Changs, however these cost a lot less money and you can make enough for the whole family for what one appetizer plate costs you in the restaurant!
Get those Asian ingredients dug out from the back of your fridge and find your soy sauce and sesame oil. Get a good quality bottle of Hoisin or Asian BBQ sauce and some chicken, ginger, and a few other fresh ingredients and put this dinner on the table in about twenty minutes.
We love this dish, it is full of flavor and hits all the right notes that you want, sweet, tart, salty, crunchy. Wrap this mixture up in some crunchy leaves of either Boston, Butterhead or Romaine lettuce, I prefer the two latter lettuces because they form nice little cups for your chicken whereas the Romaine is long and a bit more cumbersome to deal with. You can also use some soft, fluffy flour tortillas or if you can find them some Moo Shu rice pancakes sometimes you can find them in the Asian food section of better grocers or even at an Asian market, I have yet to find them in my area, so we usually just go with the tortilla. In the end, it is delicious anyway!
I hope you give this recipe for homemade Moo Shu chicken lettuce wraps a try and I hope you love it!
Happy Eating!
Get the recipe here:
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How to Make Chinese Moo-Shu Pork, Part 1
Master a classic Mandarin dish when Around the World in 80 Dishes takes you to Beijing, China, for a video demonstration of Moo-Shu Pork, prepared by Chef Shirley Cheng.
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How to Make Chinese Moo-Shu Pork, Part 1
S2Ep76-Mu Shu Chicken 木須雞
RECIPE BELOW: This is a very popular dish served at a lot of Chinese restaurants. It's super delicious and simple to make at home, you can have as many wrappers as you like! The cabbage and wood ears add a nice crunch along with the earthy flavor of the hoisin sauce. ENJOY!
Serves 4-6
Ingredients:
• 6-8 oz chicken breast, cut into strips
• 8 oz Cabbage, shredded
• 2 Eggs
• 2 dried Black fungus/wood ears, shredded
• 3 Garlic cloves, minced
• 1 knob ginger, minced
• 3 Green onions, sliced, cut in quarters
• 1 Tbsp Shaoxing wine
• 1 Tsp sesame oil
• 1 Tsp seasoning salt mix-Watch video-S1Ep76-
• 1/2 Tsp Black pepper
• 1 Tbsp oyster sauce
• Oil for cooking
• Mu Shu wrappers-as many as you like-steam or microwave to warm up
• Hoisin sauce-to taste
Marinade:
• 1 Tsp seasoning salt mix-Watch video-S1Ep76-
• 1 Tsp Shaoxing wine
• 1 Tsp sesame oil
• 1/2 Tsp white pepper
**Always wash & rinse vegetables before using
**Always adjust the seasonings to your personal taste
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Moo Shu Chicken at Golden Temple II
Serving Moo Shu Chicken at Golden Temple II, Chinese Restaurant in