Moo Shu Chicken Skillet

There’s something truly special about a quick weeknight dinner that feels both comforting and exciting, and that’s exactly what you get with Moo Shu Chicken Skillet. I remember the first time I made this dish; I was looking for a way to spice up a regular chicken dinner. The moment I tossed the vibrant vegetables and tender chicken in the skillet, my kitchen transformed into a hub of delightful aromas. The combination of sesame oil, hoisin sauce, and a dash of sriracha created a symphony of flavors that danced on my taste buds. It was love at first bite!

This dish is perfect for those busy evenings when you want something nutritious but don’t have hours to spend in the kitchen. Imagine the joy of pulling together this colorful meal in no time! The best part? It’s versatile! You can adjust the ingredients based on what you have on hand or your family’s preferences. I often find my kids sneaking in extra veggies, and it’s a great way to use up leftovers. Every time I make Moo Shu Chicken Skillet, I’m reminded of how food brings friends and family together around the table, sharing stories and laughter.

Let me take you on a journey as we explore the deliciousness of this dish. You won’t just be cooking; you’ll be creating memories with every bite. Now, grab your skillet and let’s get cooking!

Shopping List for Moo Shu Chicken Skillet

When it comes to the ingredients in Moo Shu Chicken Skillet, each one plays a crucial role in creating a harmonious dish. The key players here are the vibrant vegetables paired with tender, pre-cooked chicken, making it a quick yet nutritious meal. The blend of hoisin sauce and sriracha adds layers of flavor, ensuring you won’t miss the takeout version!

• 1 tablespoon sesame oil – This oil adds a lovely nutty flavor and helps to stir-fry the ingredients beautifully.
• 1 cup sliced white mushrooms – They bring a subtle earthiness and meaty texture to the dish.
• 1/2 cup green onion (thinly sliced) – Adding a fresh, slightly pungent bite that brightens the overall flavor.
• 2 cups shredded cabbage – This crunchy vegetable provides a satisfying texture and absorbs the delicious sauce.
• 3 cups shredded pre-cooked chicken – A time-saver, the chicken is already cooked and just needs to be heated through.
• 2 large eggs (slightly beaten) – They add richness and help bind the ingredients together.
• 1/4 cup hoisin sauce – This sauce is the star, giving a sweet and savory depth to your dish.
• 2 tablespoons coconut aminos (optional tamari) – A gluten-free alternative to soy sauce, enhancing the umami flavor.
• 2 teaspoons sriracha chili sauce – For those who enjoy a little spice, this adds the perfect kick!

Moo Shu Chicken Skillet Instructions

Are you ready to dive into making Moo Shu Chicken Skillet? This dish comes together quickly, which makes it perfect for any night of the week. Follow these steps for a delicious meal!

1. Heat your skillet or wok over medium-high heat. When it’s hot, add sesame oil. You want the oil to shimmer before adding anything else; this ensures your ingredients will stir-fry rather than steam.
2. Once the oil is heated, toss in the sliced white mushrooms. Stir-fry them for about 5 to 6 minutes until they turn golden brown and the moisture has evaporated. You’ll know they’re ready when they have a nice caramelized color and aroma.
3. Next, add the shredded cabbage and green onions, cooking them for an additional 2 minutes. Watch how the cabbage wilts down; its texture should remain slightly crunchy when you’re done.
4. Now it’s time to stir in the shredded chicken. Cook for about 3 to 5 minutes until the chicken is heated through. You’ll hear a satisfying sizzle and see steam rising as the chicken warms up.
5. Pour in the slightly beaten eggs and scramble them into the mixture. Keep stirring until the eggs are fully cooked; they should be fluffy and bright yellow.
6. Once the eggs are mixed in, stir in the hoisin sauce, coconut aminos, and sriracha. Make sure everything is evenly coated; the sauce should caramelize slightly, giving it a glossy finish.
7. Finally, reduce the heat and let the sauce heat through for a minute or so. This step allows all the flavors to meld together beautifully.

Tips and Variations

When making Moo Shu Chicken Skillet, there’s always room to play around and make it your own. Here are some tips and variations to consider!

• Storage: To store leftovers, let the dish cool completely before transferring it to an airtight container. It can last up to 3 days in the refrigerator.
• Freezing: You can freeze Moo Shu Chicken Skillet for up to 2 months. Just reheat from frozen, adding a splash of water to help revive the texture.
• Pairing: Serve with warm rice or noodles for a complete meal. You can also serve with pork dumplings for an Asian-themed dinner!
• Vegetarian Option: Replace the shredded chicken with tofu or additional vegetables for a vegetarian version.
• Extra Veggies: Feel free to toss in other vegetables like bell peppers or snap peas for added color and nutrition.

Serve This Moo Shu Chicken Skillet With

When it comes to serving Moo Shu Chicken Skillet, think of side dishes that complement its vibrant flavors and textures. Here’s how to enhance your meal:

• Warm Rice: Serve over a bed of fluffy white or brown rice to soak up the delicious sauce.
• Fresh Salad: A simple cucumber and carrot salad drizzled with sesame dressing can provide a refreshing crunch.
• Spring Rolls: Pair with crispy vegetable spring rolls for an appetizer that’s always a hit.
• Occasional Treat: This dish is perfect for family gatherings or casual dinner parties with friends.
• Seasonal Pairings: Enjoy in the summer with a chilled cucumber salad or during winter with roasted vegetables on the side.

FAQ

Conclusion

Moo Shu Chicken Skillet stands out as a flavorful, quick, and versatile dish that brings comfort and urgency to your dining table. With its vibrant colors and delicious flavors, it’s a meal that can easily become a family favorite. I encourage you to try it tonight; you won’t be disappointed!

Moo Shu Chicken Skillet

Craving a quick and tantalizing dinner? Moo Shu Chicken Skillet is your answer! Packed with tender chicken, colorful veggies, and a flavorful sauce, this dish promises a satisfying meal that’ll become a weeknight favorite. Whip it up easily and enjoy it tonight!

Print Recipe Pin Recipe

Cook Time 20 minutes mins

Total Time 20 minutes mins

Course Dinner

Cuisine Asian

Servings 4 servings

Calories 350 kcal

Equipment

• Slow Cooker
• Skillet
• Wooden Spoon
• Chef's Knife

Ingredients

  

• 1 tablespoon sesame oil
• 1 cup sliced white mushrooms
• 1/2 cup green onion (thinly sliced)
• 2 cups shredded cabbage
• 3 cups shredded pre-cooked chicken
• 2 large eggs (slightly beaten)
• 1/4 cup hoisin sauce
• 2 tablespoons coconut aminos (optional tamari)
• 2 teaspoons sriracha chili sauce

Instructions

 

• Heat your skillet or wok over medium-high heat. When it’s hot, add sesame oil.
• Once the oil is heated, toss in the sliced white mushrooms. Stir-fry them for about 5 to 6 minutes until they turn golden brown and the moisture has evaporated.
• Next, add the shredded cabbage and green onions, cooking them for an additional 2 minutes.
• Now it’s time to stir in the shredded chicken. Cook for about 3 to 5 minutes until the chicken is heated through.
• Pour in the slightly beaten eggs and scramble them into the mixture.
• Once the eggs are mixed in, stir in the hoisin sauce, coconut aminos, and sriracha.
• Finally, reduce the heat and let the sauce heat through for a minute or so.

Notes

Leftovers can be stored in an airtight container for up to three days in the refrigerator.

Keyword Easy Skillet Recipe, Healthy Dinner Ideas, Moo Shu Chicken, Stir-Fry Chicken

Previous PostLow Carb Chicken Enchilada Casserole

Next Post Instant Pot Butter Chicken

Meet Sophia Hayes

I founded YumRecettes to turn my messy, joyful kitchen experiments into something I could share. While I steer the ship, I am first and foremost a cook. I love tackling every type of recipe, from grandmother’s old classics to modern fusion dishes. For me, the magic isn’t in a specific type of food, but in the act of preparing it. I’m usually the one urging the team to try that “one last idea” that ends up making the dish perfect.