Moo Shu Chicken
Moo Shu Chicken is a delicious stir-fry dish that combines tender chicken, mushrooms, and cabbage in a savory sauce. It’s quick to prepare and packed with rich flavors from garlic, ginger, and Hoisin sauce. Served with tortillas or pancakes, this meal offers a satisfying blend of textures and tastes, perfect for a weeknight dinner.
Ingredients
Marinade and Sauce
- 2/3 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
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons mirin
Moo Shu Chicken
- 1 1/4 lbs. boneless skinless chicken breasts cut into thin strips
- 3 tablespoons vegetable oil or canola oil
- 2 large eggs
- 1 1/2 cups sliced shitake 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, soy sauce, rice vinegar, garlic, ginger, cornstarch, sesame oil, black pepper, and mirin. Set aside 1/2 cup of this mixture to use as a sauce later.
- Add the thinly sliced chicken to the remaining marinade, ensuring the chicken is fully coated. Let it marinate for 10-15 minutes.
Cook the Chicken:
- Warm 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Using tongs, lift the chicken from the marinade, allowing any excess to drip off.
- Stir-fry the chicken in the hot skillet, cooking until browned and cooked through, about 2-3 minutes. Cook in batches if needed to avoid overcrowding the pan. Move the cooked chicken to a plate and cover it to stay warm.
Cook the Mushrooms:
- In the same skillet, warm an additional tablespoon of oil over medium-high heat. Add the shiitake mushrooms and cook until browned and tender. Remove the mushrooms and add them to the plate with the chicken.
- Cook the Eggs:
- If necessary, add a little more oil to the skillet. Pour in the beaten eggs over medium-low heat and cook until they set enough to flip. Gently flip the eggs, cook briefly on the other side, and then remove from the skillet. Cut the cooked eggs into thin strips and cover to keep warm.
Cook the Cabbage:
- If needed, add more oil to the skillet. Add the cabbage and cook until slightly wilted but still crisp, about 2-3 minutes.
Combine Everything:
- Add the cooked chicken, mushrooms, and eggs back into the skillet with the cabbage. Whisk the reserved sauce and pour it over the mixture. Toss everything to coat and cook for another few minutes until the sauce thickens slightly.
Serve:
- Sprinkle with the thinly sliced green onions and serve immediately with warm tortillas, Mandarin pancakes, rice, or Chinese noodles.
Notes
- Cut chicken thinly: This helps the chicken cook quickly and evenly.
- Use the marinade as a sauce: Remember to set aside 1/2 cup of marinade before adding the raw chicken.
- Substitute mushrooms: If you don't have shiitake, white button or cremini mushrooms are good alternatives.
- Prep everything ahead of time: Stir-frying is fast-paced, so have all ingredients chopped and within reach before you start cooking.
- Experiment with different proteins: This recipe also works well with beef or pork.