Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Moo Shu-Style Chicken
with Sesame-Roasted Sweet Potatoes
40 MIN
4 Servings
From the Test Kitchen
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.
Get Cooking-
NutritionPER SERVING
-
Calories630 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
4 Boneless, Skinless Chicken Breasts
- 8 Flour Tortillas
- 1 lb Sweet Potatoes
- 1 lb Cabbage
- 2 Scallions
- ¼ cup Hoisin Sauce
- 1 Tbsp Sesame Oil
- 1 Tbsp Rice Vinegar
- 2 Tbsps Soy Glaze
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs