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!
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.