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!
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.