MU SHU CHICKEN

This recipe for moo shu chicken is a quick and easy dinner option that tastes so much better than take out!

Prep

Cook

Category: Poultry
Cuisine Type Asian

Ingredients

Ingredients

1 lb chicken cut into thin slices.
1 tbsp vegetable oil divided
2 eggs, lightly beaten
1 cup shiitake mushroom caps thinly sliced
3 cups bagged shredded cabbage such as a coleslaw mix
2 tsp minced ginger
2 tbsp soy sauce
2 tbsp hoisin sauce
1 tsp sesame oil
1 tsp honey
2 tsp cornstarch
salt, to taste

MU SHU CHICKEN Directions

  1. Heat 1 teaspoon of oil in a large skillet over medium heat. Add the eggs and season to taste with salt and pepper. Cook, undisturbed, until a flat omelet forms, about 3-4 minutes. Carefully flip the eggs and cook on the other side until done, 1-2 minutes more.
  2. Remove the eggs from the pan and cut into strips. Cover to keep warm.
  3. Wipe out the pan with a paper towel.
  4. Heat the remaining 2 teaspoons of oil in the pan.
  5. Add the chicken and cook, stirring occasionally, until meat is browned and cooked through, 4-5 minutes. Remove the chicken from the pan and place on a plate; cover to keep warm.
  6. Add the cabbage, ginger and mushrooms to the pan and cook for 2-3 minutes or until mushrooms are tender and cabbage is wilted.
  7. Return the chicken and eggs to the pan.
  8. In a small bowl whisk together the soy sauce, hoisin sauce, sesame oil, honey and 1 tablespoon of water. Whisk in the cornstarch until smooth.
  9. Add the sauce to the pan and turn the heat to high; bring to a boil. Boil for 30 seconds or just until sauce starts to thicken.
  10. Serve immediately with tortillas, extra hoisin sauce and green onions.

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