Mu Shu Chicken
User Reviews
5
Mu Shu Chicken
Description
Mu Shu Chicken combines shredded cooked chicken with quickly stir-fried Napa cabbage and shiitake mushrooms, enriched by the aromatic blend of minced ginger and garlic. Scrambled eggs add body and texture, mingling with the savory mix of soy sauce, hoisin sauce, and sesame oil to create a flavorful coating that binds the ingredients. The vegetables wilt tenderly, contributing mild sweetness and moisture.
The dish is traditionally served wrapped in warmed flour tortillas or spooned over white rice, garnished with sliced scallions and extra hoisin sauce to taste. This versatility makes it suitable as a hand-held wrap or a plated entree.
Leftover Mu Shu Chicken stores well refrigerated for up to five days or frozen for three months. If freezing, thaw thoroughly before reheating on the stovetop to restore texture. The recipe supports substitutions such as using other mushrooms or removing chicken for a vegetarian option by separating protein before addition.
Ingredients
- 2 tablespoons vegetable oil
- 2 egg large, whisked
- 2 teaspoons ginger minced
- 1 garlic clove, minced
- 3 cups Napa cabbage or bagged coleslaw mix, chopped
- 4 shiitake mushrooms about 1 cup, sliced
- 2 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- 2 teaspoons sesame oil
- 3 cups chicken cooked, shredded
For Serving:
- scallions sliced
- white rice cooked
- flour tortilla warmed
- hoisin sauce extra
Instructions
- Heat 1 tablespoon vegetable oil in a large skillet over high heat.
- Add the eggs and scramble. Transfer to a plate.
- Heat remaining 1 tablespoon vegetable oil in the skillet.
- Add the ginger and garlic to the skillet, and cook 1 minute.
- Add the cabbage and mushrooms, and cook until cabbage is wilted, about 5 minutes.
- Stir in the soy sauce, hoisin sauce, and sesame oil.
- Add the chicken and scrambled eggs to the skillet, and cook until the chicken is heated through, about 2 minutes.
- Serve over rice or in warm tortillas, and garnish with scallions and extra hoison if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze the dish in an airtight container for up to 3 months; thaw before reheating on the stove.
- Use rotisserie or any cooked chicken to speed up preparation.
- Substitute shiitake mushrooms with button, portobello, or cremini as preferred.
- To make vegetarian, omit chicken and add vegetables before adding scrambled eggs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 9g | 3% |
| Protein | 31g | 62% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 161mg | 54% |
| Sodium | 814mg | 34% |
| Potassium | 490mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 344IU | 7% |
| Vitamin C | 16mg | 18% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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