Moo Shu Chicken

Name: Moo Shu Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound thin sliced chicken breast fillets; 1 tablespoon vegetable oil; 2 eggs; 1 cup of shiitake mushroom caps; 3 cups of bagged shredded cabbage; 2 teaspoons minced ginger; 2 tablespoon soy sauce; 2 tablespoons hoisin sauce; 1 teaspoon sesame oil; 1 teaspoon honey; 2 teaspoons cornstarch; salt and pepper to taste; For serving: flour tortillas or mandarin pancakes

User Reviews

5.0

138 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
349 kcal
Course
Main Course
Cuisine
Asian

Moo Shu Chicken

Benson Pickett

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This recipe for moo shu chicken is a quick and easy dinner option that tastes so much better than take out!

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Ingredients

Servings

1 pound thin sliced chicken breast fillets cut crosswise into thin slices
1 tablespoon vegetable oil divided use
2 eggs lightly beaten
1 cup of shiitake mushroom caps thinly sliced
3 cups of bagged shredded cabbage such as a coleslaw mix
2 teaspoons minced ginger
2 tablespoon soy sauce
2 tablespoons hoisin sauce
1 teaspoon sesame oil
1 teaspoon honey
2 teaspoons cornstarch
salt and pepper to taste
For serving: flour tortillas or mandarin pancakes sliced green onions, hoisin sauce

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Instructions

Heat 1 teaspoon of oil in a large skillet over medium heat. Add the eggs and season to taste with salt and pepper. Cook, undisturbed, until a flat omelet forms, about 3-4 minutes. Carefully flip the eggs and cook on the other side until done, 1-2 minutes more.
Remove the eggs from the pan and cut into strips. Cover to keep warm.
Wipe out the pan with a paper towel.
Heat the remaining 2 teaspoons of oil in the pan.
Add the chicken and cook, stirring occasionally, until meat is browned and cooked through, 4-5 minutes. Remove the chicken from the pan and place on a plate; cover to keep warm.
Add the cabbage, ginger and mushrooms to the pan and cook for 2-3 minutes or until mushrooms are tender and cabbage is wilted.
Return the chicken and eggs to the pan.
In a small bowl whisk together the soy sauce, hoisin sauce, sesame oil, honey and 1 tablespoon of water. Whisk in the cornstarch until smooth.
Add the sauce to the pan and turn the heat to high; bring to a boil. Boil for 30 seconds or just until sauce starts to thicken.
Serve immediately with tortillas, extra hoisin sauce and green onions.

Notes

Put the chicken in the freezer for about 20 minutes before slicing. The chicken firms up from being in the freezer and is much easier to cut into thin and small pieces.
I like to use the thin-sliced chicken breast fillets for this recipe. It's easier to start with chicken that's already been cut thin!
Traditionally this dish is served with thin mandarin pancakes. If you don't have easy access to those pancakes you can use small flour tortillas instead. While it may not be traditional, the flour tortillas make a great substitute!

Nutrition Information

Show Details

Calories 349kcal (17%) Carbohydrates 20g (7%) Protein 41g (82%) Fat 14g (22%) Saturated Fat 3g (15%) Cholesterol 190mg (63%) Sodium 809mg (34%) Fiber 2g (8%) Sugar 7g (14%)