Moo Shu-Style Chicken with Sesame-Roasted Sweet Potatoes

Moo Shu-Style Chicken

with Sesame-Roasted Sweet Potatoes

Group Created with Sketch. 40 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 630 Cals/serving
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Our take on this Chinese-American favorite stars a vibrant combo of tender chicken and crunchy cabbage tossed with a flavorful sauce of soy glaze, vinegar, and a touch of hoisin. We’re bringing it all together inside soft tortillas (an easy spin on the traditional pancakes) and serving a bit more hoisin sauce on the side for drizzling.

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. 

Roast the sweet potatoes:
2 Roast the sweet potatoes:

Place the sweet potato pieces on a sheet pan. Drizzle with the sesame oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook & shred the chicken:
3 Cook & shred the chicken:

While the sweet potatoes roast, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes, or until browned. Flip and add 1/4 cup of water (carefully, as the liquid may splatter). Cook 6 to 7 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl. When cool enough to handle, using two forks, carefully shred the cooked chicken into bite-sized pieces.

Cook the cabbage & dress the chicken:
4 Cook the cabbage & dress the chicken:

To the pan of reserved fond, add a drizzle of olive oil; heat on medium-high until hot. Add the sliced cabbage and white bottoms of the scallions. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 4 to 5 minutes, or until the cabbage is softened and the water has cooked off. Transfer to the bowl of shredded chicken. Add the soy glaze, vinegar, and half the hoisin sauce; stir to combine. Taste, then season with salt and pepper if desired.

Warm the tortillas & serve your dish:
5 Warm the tortillas & serve your dish:

If using the microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble your dish using the warmed tortillas and dressed chicken and cabbage. Garnish with the sliced green tops of the scallions. Serve with the roasted sweet potatoes and remaining hoisin sauce on the side. Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. 

2 Roast the sweet potatoes:

Place the sweet potato pieces on a sheet pan. Drizzle with the sesame oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the sweet potatoes:
Cook & shred the chicken:
3 Cook & shred the chicken:

While the sweet potatoes roast, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes, or until browned. Flip and add 1/4 cup of water (carefully, as the liquid may splatter). Cook 6 to 7 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl. When cool enough to handle, using two forks, carefully shred the cooked chicken into bite-sized pieces.

4 Cook the cabbage & dress the chicken:

To the pan of reserved fond, add a drizzle of olive oil; heat on medium-high until hot. Add the sliced cabbage and white bottoms of the scallions. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 4 to 5 minutes, or until the cabbage is softened and the water has cooked off. Transfer to the bowl of shredded chicken. Add the soy glaze, vinegar, and half the hoisin sauce; stir to combine. Taste, then season with salt and pepper if desired.

Cook the cabbage & dress the chicken:
Warm the tortillas & serve your dish:
5 Warm the tortillas & serve your dish:

If using the microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble your dish using the warmed tortillas and dressed chicken and cabbage. Garnish with the sliced green tops of the scallions. Serve with the roasted sweet potatoes and remaining hoisin sauce on the side. Enjoy!