MU SHU CHICKEN WITH JíCAMA

Mu Shu Chicken with Jícama image

Categories Chicken Marinate Stir-Fry Jícama Gourmet

Yield Makes 2 servings

Number Of Ingredients 10

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Ingredients

1/2 pound boneless skinless chicken thighs (about 3)
1 teaspoon cornstarch
2 tablespoons plus 1/2 teaspoon soy sauce
2 1/2 tablespoons medium-dry Sherry
2 large eggs
1/4 teaspoon salt
a 1/2-pound piece jícama
3 scallions
4 flour tortillas
5 tablespoons vegetable oil

Steps:

Cut chicken into 1/4-inch-thick strips and in a shallow baking dish stir together cornstarch, 1 tablespoon soy sauce, and 1 tablespoon Sherry until combined well. Add chicken to marinade and toss to coat well. Marinate chicken, covered, at room temperature 15 minutes.
Preheat oven to 350° F.
In a bowl whisk together eggs, 1/2 teaspoon soy sauce, and salt. Peel j'cama and cut into sticks about 3 inches long and 1/4 inch thick. Cut scallions into pieces about 1 1/2 inches long and halve white pieces lengthwise.
Wrap tortillas in a sheet of foil and heat in oven until hot, about 8 minutes.
While tortillas are heating, heat a wok or an 8- to 10-inch heavy skillet (preferably cast iron) over moderately high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking. Stir-fry eggs until just cooked through but not browned, about 10 seconds. Transfer eggs to a bowl and break up into bite-size pieces.
Carefully wipe out wok or skillet with paper towels. In wok or skillet heat 1 1/2 tablespoons oil until hot but not smoking. Stir-fry j'cama 30 seconds and add 1 tablespoon Sherry. Add scallions and stir-fry 10 seconds, or until j'cama is crisp-tender. Add vegetables to eggs. Add remaining 2 tablespoons oil to wok or skillet and heat until hot but not smoking. Stir-fry chicken with marinade 1 minute, or until just cooked through. Add vegetable mixture with remaining tablespoon soy sauce and reamining 1/2 tablespoon Sherry and stir-fry until heated through.
Divide chicken mixture between 2 plates and serve with tortillas for wrapping.

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Comment
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Jamie Applegate

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This is the best Mu Shu Chicken recipe I've ever tried. It's so flavorful and delicious. I'll definitely be making it again and again.

Kaitlin Southworth

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I'm not a fan of the sauce in this recipe. I think it's too sweet. I'm going to try making it again with a different sauce.

sohail lar

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This dish is perfect for a party or potluck. It's easy to make ahead of time and it always gets rave reviews.

Orlando Bloomsbury

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I love the vibrant colors of this dish. It's so visually appealing.

Vionacqt

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This recipe is a bit bland for my taste. I added some extra spices and it turned out much better.

AJAB Jaan

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I'm not a huge fan of Chinese food, but this dish was surprisingly good. I'll definitely be making it again.

mdsumon ali

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This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.

Isaiah Lowe

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I love that this recipe is customizable. You can add or remove ingredients to suit your own taste.

Qadeer Bhutto786

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I'm not a fan of jicama, so I left it out of the recipe. The dish was still delicious, but I think it would have been even better with the jicama.

Anita Ugomma

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This recipe is a great way to use up leftover chicken. I always have some leftover chicken in my fridge, and this is a great way to turn it into a delicious meal.