Description
A flavorful and easy-to-make Moo Shu Chicken recipe featuring tender chicken strips, shiitake mushrooms, cabbage, and scrambled eggs tossed in a savory hoisin-based sauce, perfect for a quick Asian-inspired dinner.
Ingredients
Scale
Marinade and Sauce
- ⅔ cup Hoisin Sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 cloves minced garlic
- 1 tablespoon grated ginger or ginger paste
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- ½ teaspoon freshly ground black pepper
- 2 tablespoons mirin
Moo Shu Chicken
- 1¼ lbs boneless skinless chicken breasts cut into thin strips
- 3 tablespoons vegetable oil or canola oil
- 2 large eggs
- 1½ cups sliced shiitake mushrooms
- 4 cups sliced green cabbage or Napa cabbage
- 3 green onions thinly sliced
Instructions
- Prepare the Marinade and Sauce: In a small bowl, whisk together the hoisin sauce, low-sodium soy sauce, rice vinegar, minced garlic, grated ginger, cornstarch, sesame oil, black pepper, and mirin. Remove ½ cup of this mixture and set it aside for later use.
- Marinate the Chicken: Add the chicken strips to the remaining marinade in the bowl and stir to combine. Let the chicken marinate for 15 minutes to absorb the flavors.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Using tongs, remove the chicken from the marinade, allowing excess to drip off. Cook the chicken in batches until browned and cooked through, about 3 minutes per batch. Remove the cooked chicken to a plate and cover to keep warm.
- Cook the Mushrooms: In the same skillet, heat another tablespoon of vegetable oil over medium-high heat. Add the sliced shiitake mushrooms and cook until browned and tender, about 4-5 minutes. Remove mushrooms to the plate with the chicken.
- Cook the Eggs: Add more vegetable oil if needed to the skillet, then pour in the beaten eggs over medium-low heat. Cook until the eggs are set sufficiently to flip, then carefully flip and cook until fully set. Remove from skillet, cut the egg into thin strips, and cover to keep warm.
- Cook the Cabbage and Combine: Add a little more vegetable oil if necessary. Add the sliced cabbage to the skillet and cook until slightly wilted, about 3 minutes. Return the cooked chicken, mushrooms, and egg strips to the skillet.
- Add the Sauce and Finish Cooking: Whisk the reserved ½ cup sauce mixture before drizzling it over the contents in the skillet. Stir everything to combine and cook over medium-low heat for several minutes until the sauce thickens and coats the ingredients thoroughly.
- Garnish and Serve: Sprinkle the thinly sliced green onions over the top. Serve the Moo Shu Chicken promptly with warm tortillas, Mandarin pancakes, rice, or Chinese noodles.
Notes
- Slice the chicken into thin strips for even cooking and tenderness.
- Remove ½ cup of the marinade before adding raw meat to use as a flavorful sauce later.
- If shiitake mushrooms are unavailable, white button mushrooms are a good substitute.
- Have all ingredients prepped and ready before cooking as stir-fry recipes cook quickly.
- Serve with warm tortillas, Mandarin pancakes, rice, or noodles for an authentic experience.
- This recipe also adapts well to beef or pork if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 110 mg
