Moo Shu Chicken

Name: Moo Shu Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5 people
Ingredients: 1 pound boneless skinless chicken breasts; salt and pepper to taste; 3 tablespoons sesame oil; 2 large eggs; 1 ½ cups shredded red cabbage; 1 ½ cups shredded green cabbage; 2 cups sliced mushrooms; 2 tablespoons hoisin sauce; 3 tablespoons soy sauce; 1 tablespoon Chinkiang vinegar; 2 teaspoons garlic paste; 1 teaspoon ginger paste; 1 teaspoon cornstarch

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Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
5 people
Calories
250 kcal
Course
Main Course, Dinner
Cuisine
Asian, Asian-American Fusion

Moo Shu Chicken

Gemma White

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Moo Shu Chicken is a takeout favorite that’s so easy to make at home! This flavorful dish combines tender chicken, mushrooms, and cabbage with a sweet and savory sauce. It’s quick, packed with vibrant flavors, and the perfect weeknight meal!

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Ingredients

Servings

1 pound boneless skinless chicken breasts, sliced into strips
salt and pepper to taste
3 tablespoons sesame oil, divided
2 large eggs, beaten
1 ½ cups shredded red cabbage
1 ½ cups shredded green cabbage
2 cups sliced mushrooms, shitake or baby bella
2 tablespoons hoisin sauce
3 tablespoons soy sauce
1 tablespoon Chinkiang vinegar
2 teaspoons garlic paste, or grated garlic
1 teaspoon ginger paste. or grated ginger
1 teaspoon cornstarch

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Instructions

Season the sliced chicken with salt and pepper. Heat 1 tablespoon of the sesame oil in a large skillet or wok over medium heat.
Pour the eggs into the skillet and let them cook, undisturbed for 2-3 minutes, until cooked through. Carefully remove the eggs and place them on a cutting board. Roll the eggs up and slice them into thin slices, set aside.
Turn the heat up to medium-high, add 1 tablespoon of the oil and the seasoned chicken into the skillet, and cook, stirring and tossing frequently to sear the chicken on all sides, about 3-5 minutes. Remove the chicken from the pan and set aside.
Add the remaining tablespoon of oil, red cabbage, green cabbage, and mushrooms to the skillet and cook, stirring occasionally until the vegetables are tender, about 3-5 minutes.
While the vegetables are cooking, make the sauce. In a bowl whisk together the hoisin sauce, soy sauce, Chinkiang vinegar, garlic paste, ginger paste, and cornstarch.
Add the eggs and chicken back to the pan with the vegetables and pour the sauce over everything.
Stir and cook everything together until everything is coated in sauce and the sauce has thickened. Remove from heat and serve.

Nutrition Information

Show Details

Calories 250kcal (13%) Carbohydrates 9g (3%) Protein 25g (50%) Fat 13g (20%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Monounsaturated Fat 5g Trans Fat 0.02g Cholesterol 124mg (41%) Sodium 851mg (35%) Potassium 618mg (18%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 441IU (9%) Vitamin C 25mg (28%) Calcium 43mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 5people

Amount Per Serving

Calories 250 kcal

% Daily Value*

Calories	250kcal	13%
Carbohydrates	9g	3%
Protein	25g	50%
Fat	13g	20%
Saturated Fat	2g	10%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	5g	25%
Trans Fat	0.02g	1%
Cholesterol	124mg	41%
Sodium	851mg	35%
Potassium	618mg	13%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	441IU	9%
Vitamin C	25mg	28%
Calcium	43mg	4%
Iron	1mg	6%