Mushu Chicken

1In a bowl, combine the sliced chicken breast (1 lb) with soy sauce (2 tablespoons), hoisin sauce (1 tablespoon), oyster sauce (1 tablespoon), sesame oil (1 teaspoon), and cornstarch (1 teaspoon). Mix well and let it marinate for 15 minutes.

2Heat vegetable oil (1 tablespoon) in a large skillet over medium-high heat. Add minced garlic (2 cloves) and ginger (1 teaspoon), and sauté until fragrant, about 1 minute.

3Add the marinated chicken to the skillet and cook until no longer pink, about 5-7 minutes.

4Stir in shredded cabbage (1 cup), carrots, mushrooms, bamboo shoots, (¼ cup) water chestnuts, (¼ cup) and green onions (4). Cook for an additional 3-4 minutes until vegetables are tender-crisp.

5Warm the flour tortillas (8 small) in a separate skillet or microwave.

6To serve, spoon the chicken and vegetable mixture onto a warm tortilla. Drizzle with hoisin sauce (1 tablespoon) and soy sauce (2 tablespoons). Roll up the tortilla and enjoy!