Moo Shu Chicken

The first time I tried Moo Shu Chicken, I was blown away by the explosion of flavors and textures. Picture this: a bustling kitchen, the scent of sizzling chicken filling the air, and colorful vegetables dancing together in a hot pan. It was one of those moments that made me realize how comforting and satisfying a homemade meal can be. The blend of tender strips of chicken, vibrant cabbage, and earthy mushrooms wrapped in a delicious sauce was enough to make anyone’s mouth water. I remember serving it to friends over casual drinks, and everyone couldn’t stop raving about it. I realized then that this dish was perfect for any occasion.

Everything You Need for Moo Shu Chicken

Gathering the right ingredients is crucial for bringing Moo Shu Chicken to life. Each ingredient plays a unique role in delivering the full flavor profile of this dish. The tender chicken serves as a hearty base, while the array of colorful vegetables adds texture and nutrition. The sauces are the magic touch that binds everything together, creating a savory coating that brings every bite to life.

• 1 pound boneless skinless chicken breasts, sliced into strips: The star ingredient, providing protein and absorbing all those delicious flavors.
• Salt and pepper to taste: Essential for seasoning the chicken and enhancing its natural flavors.
• 3 tablespoons sesame oil, divided: Adds a rich, nutty flavor that complements the other ingredients beautifully.
• 2 large eggs, beaten: Contributes to the texture and adds protein.
• 1 ½ cups shredded red cabbage: Offers crunch and a pop of color.
• 1 ½ cups shredded green cabbage: Another layer of crunch and a mild flavor that balances the dish.
• 2 cups sliced mushrooms (shiitake or baby bella): Brings earthiness and umami to the mix.
• 2 tablespoons hoisin sauce: Adds a sweet and savory depth.
• 3 tablespoons soy sauce: Infuses saltiness and richness.
• 1 tablespoon Chinkiang vinegar: Provides a tangy kick.
• 2 teaspoons garlic paste (or grated garlic): Packs a punch of flavor.
• 1 teaspoon ginger paste (or grated ginger): Adds a warm spice that complements the other flavors.
• 1 teaspoon cornstarch: Helps thicken the sauce for a perfect coating.

How to Assemble Moo Shu Chicken

Let’s dive into making Moo Shu Chicken! This process is straightforward, and I’ll guide you through each step to ensure your dish comes out perfectly. From seasoning the chicken to assembling the wraps, I’ll share tips to watch for as you cook.

1. Season the sliced chicken generously with salt and pepper, ensuring every piece is well-coated for maximum flavor. This initial step sets the stage for deliciousness.
2. Heat 1 tablespoon of the sesame oil in a large skillet or wok over medium heat. You want the oil hot enough to sizzle when you add the chicken but not smoking.
3. Pour the beaten eggs into the skillet and let them cook undisturbed for 2 to 3 minutes, or until they’re fully cooked through. You’ll see the edges firm up while the center remains soft. Carefully remove the eggs and place them on a cutting board.
4. Roll the cooked eggs up and slice them into thin strips. Set aside. They will add a delightful texture to your dish.
5. Turn the heat up to medium-high and add another tablespoon of sesame oil along with the seasoned chicken to the skillet. Cook, stirring and tossing frequently until the chicken is seared on all sides, about 3 to 5 minutes. Look for a golden color and a slight caramelization.
6. Remove the cooked chicken from the pan and set it aside. This keeps it juicy and prevents overcooking.
7. Add the remaining tablespoon of sesame oil to the skillet, then toss in the red cabbage, green cabbage, and mushrooms. Cook, stirring occasionally, until the vegetables are tender yet still crisp, about 3 to 5 minutes. The colors will become more vibrant!
8. While the vegetables are cooking, make the sauce by whisking together the hoisin sauce, soy sauce, Chinkiang vinegar, garlic paste, ginger paste, and cornstarch in a bowl until fully combined.
9. Add the sliced eggs and cooked chicken back into the pan with the vegetables. Pour the sauce over everything, allowing it to coat each ingredient.
10. Stir and cook everything together for a few minutes until everything is well coated in the sauce and the sauce thickens slightly. The smell will be irresistible. Remove from heat and serve immediately!

Tips and Tricks about Moo Shu Chicken

Cooking Moo Shu Chicken can be even more enjoyable with these handy tips. You’ll find that they enhance both the process and the final result!

• Storage: Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop to preserve texture.
• Freezing: You can freeze the filling without the pancakes for up to a month. Thaw in the fridge overnight before reheating.
• Pairing: This dish pairs wonderfully with steamed rice or thin pancakes for wrapping. Consider adding a light cucumber salad for a refreshing side.
• Make it spicy: Add some red pepper flakes or hot sauce to the sauce mix if you like a kick!
• Vegetarian option: Substitute the chicken for tofu for a delicious vegetarian version.
• Meal prep: Chop all your vegetables ahead of time for a quick cooking process during the week.

Perfect Pairings for Moo Shu Chicken

Serving Moo Shu Chicken is an opportunity to get creative! Here are some delightful ways to enjoy this dish:

• With pancakes: Traditionally, Moo Shu Chicken is served with thin pancakes, which can be filled with the chicken mixture for a delicious wrap.
• Over rice: Serve the stir-fry over a bed of steamed rice for a hearty meal that soaks up all the flavors.
• As part of a dinner spread: This dish works beautifully as part of a larger Asian-inspired meal. Add some spring rolls or dumplings on the side.
• For special occasions: Ideal for celebrations or family gatherings, Moo Shu Chicken encourages sharing and interaction.
• Seasonal salads: Pair it with a light salad featuring seasonal vegetables to brighten up your plate.
• Leftover fun: If you have leftovers, they make a great filling for wraps or sandwiches for lunch the next day.

FAQ

Conclusion

In conclusion, Moo Shu Chicken stands out for its vibrant flavors, ease of preparation, and versatility. Whether you’re cooking for a family dinner or hosting friends, this dish is sure to impress. I encourage you to try it; it could become a new favorite in your home!

Moo Shu Chicken

The ultimate comfort food, Moo Shu Chicken is a vibrant blend of tender chicken, colorful veggies, and a savory sauce. Perfect for a quick weeknight dinner, it’s sure to impress your family and friends. Make it tonight for a delicious meal!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine Chinese

Servings 5 servings

Calories 400 kcal

Equipment

• Skillet
• Whisk
• Frying Pan
• Wooden Spoon
• Grater
• Chef's Knife

Ingredients

  

• 1 pound boneless skinless chicken breasts sliced into strips
• to taste Salt
• to taste Pepper
• 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 shiitake 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

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.

Notes

• Tip 1: Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop to preserve texture.
• Tip 2: You can freeze the filling without the pancakes for up to a month. Thaw in the fridge overnight before reheating.
• Tip 3: This dish pairs wonderfully with steamed rice or thin pancakes for wrapping. Consider adding a light cucumber salad for a refreshing side.
• Tip 4: Add some red pepper flakes or hot sauce to the sauce mix if you like a kick!
• Tip 5: Substitute the chicken for tofu for a delicious vegetarian version.

Keyword Chinese Chicken Stir Fry, easy dinner recipes, healthy chicken meals, Moo Shu Chicken

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Meet Penny Porter

I bring the energy to our cooking sessions. I don’t have a “specialty” because I love it all I’m just as happy kneading dough as I am stirring a spicy curry. My favorite part of being on this team is the variety. One day we’re making pasta from scratch, and the next we’re grilling outdoors. I love the fast-paced creative process and am always the first one to grab an apron when a new idea pops up.