Mu Shu Chicken
The ultimate comfort food! Mu Shu Chicken is a delightful blend of tender chicken, fresh vegetables, and savory sauces, all wrapped up in warm tortillas. It’s a quick and easy weeknight dinner that your family will love. Make it tonight for a satisfying meal!
Equipment
- Skillet
- Whisk
- Mixing Bowl
- Wooden Spoon
- Chef's Knife
Ingredients
- 2 tablespoons vegetable oil
- 2 large eggs whisked
- 2 teaspoons minced ginger
- 1 garlic clove minced
- 3 cups chopped Napa cabbage (or bagged coleslaw mix)
- 4 shiitake mushrooms sliced (about 1 cup)
- 2 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- 2 teaspoons sesame oil
- 3 cups cooked chicken shredded
- sliced scallions
- cooked white rice
- warmed flour tortillas
- extra hoisin sauce
Instructions
- Heat 1 tablespoon vegetable oil in a large skillet over high heat. You want the oil to shimmer and become hot, which helps in sautéing the ingredients effectively.
- Add the eggs and scramble them in the hot oil. They should cook quickly, forming soft curds. Once cooked, transfer them to a plate and set aside.
- In the same skillet, heat the remaining 1 tablespoon vegetable oil. As it heats, you’ll notice a faint aroma of the oil, which is now ready for the next step.
- Add the minced ginger and garlic to the skillet. Cook for about 1 minute, stirring frequently, until fragrant. Keep an eye on them to prevent burning.
- Next, toss in the chopped Napa cabbage and sliced shiitake mushrooms. Stir-fry for about 5 minutes, or until the cabbage is wilted and the mushrooms are tender. The colors should brighten and everything should start to meld together nicely.
- Now it’s time to add the flavorings. Stir in the soy sauce, hoisin sauce, and sesame oil. You’ll notice a wonderful aroma filling the kitchen as the sauces coat the vegetables.
- Add the shredded chicken and scrambled eggs back into the skillet. Stir everything together for about 2 minutes, ensuring the chicken is heated through. The mixture should look vibrant and well combined.
- To serve, place a generous scoop of the Mu Shu Chicken mixture over a bed of cooked white rice or on a warm warmed flour tortilla. Garnish with sliced scallions and drizzle with extra hoisin sauce if desired for an extra touch of flavor.
- Enjoy your homemade Mu Shu Chicken, sharing the delicious wraps with your loved ones!
Notes
Storage: Allow leftover Mu Shu Chicken to cool and store in an airtight container in the refrigerator for up to 5 days.
Freezing: You can freeze Mu Shu Chicken in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
Pairing: Serve with a side of steamed vegetables or a refreshing cucumber salad to balance the meal.
Vegetarian Option: For a vegetarian twist, omit the chicken and substitute with tofu or additional vegetables.