Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 pound), thinly sliced
- 2 tablespoons soy sauce (use low sodium if preferred)
- 1 tablespoon Shaoxing wine or dry sherry (optional, but adds depth)
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 3 large eggs
- 1 cup all-purpose flour (for pancakes; can substitute with whole wheat)
- 1/3 cup water (more as needed for pancake batter)
- 1 cup shredded cabbage (Napa or green cabbage works well)
- 1/2 cup shredded carrots
- 4 green onions, chopped (separate whites and greens)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 3 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1/2 cup sliced shiitake mushrooms (optional, but highly recommended)
- Salt and pepper, to taste
Substitutions: If you’re avoiding gluten, try gluten-free soy sauce and swap all-purpose flour for a gluten-free blend for the pancakes. For a vegetarian twist, replace chicken with tofu or tempeh and use vegetable broth or water in place of Shaoxing wine.
Instructions
- In a medium bowl, combine the thinly sliced chicken with soy sauce, Shaoxing wine, and cornstarch. Toss well and let it marinate for 15 minutes. This tenderizes the chicken and infuses it with flavor.
- While the chicken marinates, prepare the pancake batter. In a bowl, whisk together the flour, eggs, and water until smooth and slightly runny—about the consistency of crepe batter. Cover and let it rest for 10 minutes.
- Heat a non-stick skillet over medium heat and lightly grease with a bit of oil. Pour a small ladle of batter to form thin pancakes, about 6 inches in diameter. Cook for 1-2 minutes on each side until lightly golden but still pliable. Stack cooked pancakes on a plate and cover with a clean towel to keep warm. Mama Lou always said, “Keep them soft and warm, like a hug in your hands.”
- Heat vegetable oil in a large wok or skillet over medium-high heat. Add the garlic, ginger, and white parts of the green onions; sauté for about 30 seconds until fragrant.
- Add the marinated chicken and stir-fry for 4-5 minutes until the chicken is cooked through and starting to brown.
- Stir in the shredded cabbage, carrots, mushrooms, and a pinch of salt and pepper. Cook for another 2-3 minutes until the vegetables are just tender but still crisp.
- Lower the heat and stir in the hoisin sauce and sesame oil, making sure everything is well coated. Taste and adjust seasoning if needed. The sauce should be savory with a touch of sweetness that brings it all together.
- To serve, spread a little hoisin sauce on each pancake, spoon in some chicken and vegetable filling, then sprinkle with the green parts of the onions. Roll it up like a little wrap and enjoy immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International