Moo Shu Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
349 kcal
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Course
Main Course
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Cuisine
Asian
Moo Shu Chicken
Description
Moo Shu Chicken combines thin slices of chicken breast cooked until browned and tender with crisp cabbage and tender shiitake mushrooms. Eggs are cooked separately as thin omelet strips to add a soft, delicate texture. The sauce, made from soy sauce, hoisin sauce, sesame oil, honey, and cornstarch, coats the ingredients, binding the flavors with a subtle sweetness and savory depth.
The dish is traditionally served with thin Mandarin pancakes, but small flour tortillas can be used as a convenient substitute. This wrapping style allows diners to assemble their own handheld bites, mixing the savory filling with green onions or extra hoisin sauce if desired.
To prepare the chicken slices easily, chilling the chicken in the freezer before slicing firms it up for thin, even cuts. The step of wiping the pan between cooking eggs and chicken helps maintain clarity of flavors. The stir-fry method ensures the vegetables remain slightly crisp while the sauce thickens quickly at high heat for a glossy finish.
Ingredients
- 1 pound chicken breast fillet cut crosswise into thin slices, thin sliced
- 1 tablespoon vegetable oil divided use
- 2 egg lightly beaten
- 1 cup shiitake mushroom thinly sliced, caps
- 3 cups cabbage such as a coleslaw mix, bagged, shredded
- 2 teaspoons ginger minced
- 2 tablespoon soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 2 teaspoons cornstarch
- salt to taste
- black pepper to taste
- flour tortilla sliced green onions, hoisin sauce, or mandarin pancakes, for serving
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
- Chill chicken in the freezer for about 20 minutes before slicing to make thin, even pieces easier to cut.
- Traditional serving uses thin Mandarin pancakes; small flour tortillas work well as a substitute if pancakes are unavailable.
- Use thin-sliced chicken breast fillets for convenience and best results in texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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