This moo shu chicken is simply a grilled with chicken, cabbage, (moo shu tyrpicall also includes scrambled eggs and shiitake mushrooms) and green onions. Traditionally, moo shu chicken is served with mandarin pancakes, but we use flour tortillas instead.
In a large bowl of water, soak the scallions until ready to cook. In a small bowl, combine the soy sauce, plum jam, ketchup, vinegar, and five spice powder. Transfer 1/2 cup of the plum jam mixture into a measuring cup and spread onto the chicken breasts. Set the chicken aside for at least 1/2 hour. Using the remaining mixture, spread one side of the tortillas with the plum jam mixture and set aside. Preheat the grill to a medium heat. Spray the rack--off the grill--with nonstick cooking spray. Grill the chicken and scallions, covered, for 20 minutes or until cooked through (remove the scallions early). Remove the chicken from the grill and grill the tortillas, jam-sides up, for 20 seconds to warm through. Thinly slice the chicken on the diagonal. Dividing evenly, place the chicken, scallions, bell peppers and cabbage on the jam side of the tortillas. Place 2 filled tortillas on each of 4 plates and serve open face or rolled. |