Mu Shu Chicken Tacos

hoisin-glazed chicken thighs, charred tortillas, sautéed cabbage-mushroom filling

Recipe

Serves: 2 Servings | Time to Table: 20 Minutes | Calories: 555 | Category: Mediterranean Diet | Allergens: Contains Wheat (Hoisin Sauce), Soy (Hoisin Sauce + Tamari) | Excellent Source of: Fiber, Protein, Vitamin A, Vitamin C | Good Source of: Calcium, Iron


Equipment:

  • - Large Saute Pan
  • - Measuring Spoons
  • - Small Bowl
  • - Tongs

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Vegetable Oil

What We Send:

  • - Chicken Thighs
  • - Corn Tortillas
  • - Hoisin
  • - Honey
  • - Shredded Green Cabbage
  • - Shredded Red Cabbage
  • - Sliced Crimini Mushrooms
  • - Sliced Scallions
  • - Tamari Sauce

Wine Pairings by @grapefriend

Try a light, peppery Cabernet Franc with these subtly-flavored tacos.

Beer Pairings

Grab a Belgian Dubbel with pronounced dried plum flavors to complement the hoisin sauce in these tacos.

TK Table Talk:

If you were given a one-minute ad slot during the Super Bowl (that you couldn't sell) what would you fill it with?

What To Do:

1. Chicken may arrive slightly frozen. Thaw as needed.

Mu Shu Chicken Tacos - Step 1

2. Cook Chicken: Sprinkle chicken thighs with salt and pepper. Heat 1 tablespoon vegetable oil in a large sauté pan over medium-high heat 5 minutes on each side or until done. Remove from skillet and let rest 5 minutes before thinly slicing.

Mu Shu Chicken Tacos - Step 2

3. Cook Cabbage Filling: Set aside a few scallions for garnish. While chicken rests, sauté cabbage, remaining scallions and mushrooms with 1 packet tamari in pan drippings for 5 minutes or until tender.

Mu Shu Chicken Tacos - Step 3

4. Make Sauce: Combine hoisin, remaining tamari and honey in a small bowl.

Mu Shu Chicken Tacos - Step 4

5. Char Tortillas: Heat tortillas by placing directly over a gas burner or under a broiler until blackened in places on both sides. PLEASE don’t skip this step, you’ll be missing out on big flavor.

To Serve: Toss chicken with half of hoisin sauce. Divide chicken between tortillas. Top with cabbage mixture, reserved scallions and remaining sauce.

Pro Tip:

If you want to save any leftovers for lunch tomorrow, keep the chicken, cabbage mixture, tortillas and sauce separate and assemble just before eating.

Spice it Up!: Add a little crushed red pepper to the hoisin sauce for a kick of heat.

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