Chinese Moo Shu Chicken Taco Recipe by Chef Hung Huynh
Ingredients
Instructions
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Step 1
Combine the sweet chili sauce, soy sauce, fish sauce, and Korean pepper in a sizable mixing bowl. Leave this alone. Chop up the red pepper and onion, and add them to a sauté pan with canola oil. Add the ground chicken breast once the onions have turned golden. Cook everything together for 5 minutes over high heat after adding the marinade. Turn the heat to low and gradually stir in the corn starch and water.
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Step 2
Peel the avocados and take care to take the seeds out before making the guacamole. Avocados, salt, olive oil, and lime juice should all be mixed together in a sizable basin. With a fork, combine these until the required consistency is achieved.
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Step 3
The Gyoza wraps should be fried in canola oil in a saute pan until crisp and golden. You will use these as taco shells. Add chopped lettuce, scallions, guacamole, and chicken to each taco shell.