Moo Shu Chicken

Details: Parent Category: Recipes; Category: Recipes - Poultry

This recipe for moo shu chicken is a quick and easy dinner option that tastes so much better than take out!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories 349 kcal

INGREDIENTS

1 pound chicken cut into thin slices.
1 tablespoon vegetable oil divided use
2 eggs lightly beaten
1 cup of shiitake mushroom caps thinly sliced
3 cups of bagged shredded cabbage such as a coleslaw mix
2 teaspoons minced ginger
2 tablespoon soy sauce
2 tablespoons hoisin sauce
1 teaspoon sesame oil
1 teaspoon honey
2 teaspoons cornstarch
salt to taste

For serving: flour tortillas or mandarin pancakes sliced green onions, hoisin sauce

INSTRUCTIONS

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.

Remove the eggs from the pan and cut into strips. Cover to keep warm.

Wipe out the pan with a paper towel.

Heat the remaining 2 teaspoons of oil in the pan.

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.

Add the cabbage, ginger and mushrooms to the pan and cook for 2-3 minutes or until mushrooms are tender and cabbage is wilted.

Return the chicken and eggs to the pan.

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.

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.

Serve immediately with tortillas, extra hoisin sauce and green onions.

NUTRITION