Ingredients

• 0.25 cups hoisin sauce
• 0.5 cups rice vinegar
• 2 cloves garlic , minced
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 0.5 teaspoons toasted sesame oil
• 0.5 teaspoons Chinese five-spice powder
• 0.5 pounds chicken tenders , sliced on the diagonal into thin strips
• 2 tablespoons sesame oil , divided
• 0.5 cups shiitake mushrooms , stemmed and thinly sliced
• 0.5 cups shredded napa cabbage
• 0.5 cups julienned carrots
• 0.5 cups julienned red cabbage
• 4 scallions , green parts only, thinly sliced
• 2 tablespoons water
• 1 large egg , beaten
• 10 Mandarins pancakes

Instructions

1. 1 Mix hoisin sauce, rice vinegar, garlic, oyster sauce, soy sauce, toasted sesame oil, and Chinese five-spice powder together in a bowl. Add chicken strips and let marinate for 10 minutes.
2. 2 Heat 1 tablespoon sesame oil in a large wok over medium-high heat. Add marinated chicken. Stir-fry until no longer pink in the center and juices run clear, about 5 minutes. Transfer chicken to a bowl. Wipe out wok.
3. 3 Pour remaining tablespoon sesame oil into wok over medium-high heat. Add shiitake mushrooms, napa cabbage, carrots, red cabbage, and scallions; stir-fry until crisp-tender, about 3 minutes. Pour in water.
4. 4 Pour beaten egg into vegetable mixture; stir-fry 1 to 2 minutes. Add cooked chicken and stir-fry to combine.
5. 5 Heat pancakes according in a microwave oven until warmed, 30 seconds to 1 minute.
6. 6 Divide stir-fry mixture between pancakes and fold over like a taco or wrap like a sandwich wrap. Serve.

Nutrition per serving