Categories: Meals

Ingredients

• 4 scallions, divided
• 4 ounces cremini mushrooms
• 2 ounces oyster mushrooms
• 2 ounces shiitake mushrooms
• 1 clove garlic
• 1/2 inch ginger
• 2 boneless skinless chicken breasts
• 11/2 tablespoons sesame oil, divided
• 6 Mu Shu pancakes
• 2 cups shredded red cabbage
• 4 packets soy sauce
• 1/4 cup hoisin sauce

Directions

1. Preheat oven to 425°F. Rinse scallions, trim and discard roots, and thinly slice on a diagonal. Wipe mushrooms clean with a damp paper towel and thinly slice caps, discarding stems. Mince garlic. Trim and discard skin of ginger and mince. Rinse chicken and pat dry with paper towel.

2. Place chicken on a baking sheet and drizzle over ½ of sesame oil. Season all over with ½ teaspoon kosher salt and pepper. Transfer to oven and roast until cooked through and no longer pink, 12–15 minutes.

3. While chicken roasts, heat remaining sesame oil in a medium pan over medium heat. When oil is shimmering, add garlic and ginger and cook until golden and fragrant, about 2 minutes. Add cabbage, mushrooms, and ½ of scallions and sauté until tender, 6–8 minutes.

4. While vegetables sauté, stack pancakes, wrap in foil, and place in oven to warm until ready to use.

5. Using 2 forks or tongs, shred roasted chicken into bite-size pieces and add to pan with vegetables over medium heat. Add soy sauce and hoisin sauce and cook, stirring, until chicken is warmed through and sauce is thickened, 1–2 minutes. Remove pan from heat. Taste and add salt and pepper as needed.

6. Top warmed pancakes with chicken and vegetables. Garnish with remaining scallions and enjoy!

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