Description
A flavorful Moo Shu Chicken recipe featuring tender chicken strips marinated in a savory hoisin-based sauce, combined with mushrooms, cabbage, and scrambled eggs, stir-fried to perfection and served with fresh scallions.
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: In a small bowl, whisk together hoisin sauce, low-sodium soy sauce, rice vinegar, minced garlic, grated ginger, cornstarch, sesame oil, black pepper, and mirin. Remove ½ cup of this marinade and set aside for later use.
- Marinate the Chicken: Add the chicken strips to the remaining marinade in the bowl and stir to coat evenly. Let the chicken marinate for 15 minutes to absorb the flavors.
- Cook the Chicken: Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Using tongs, transfer the chicken strips from the marinade letting excess 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, add 1 tablespoon vegetable oil over medium-high heat. Add the sliced shiitake mushrooms and cook until browned, about 4-5 minutes. Remove mushrooms to the plate with the chicken.
- Cook the Eggs: Add another tablespoon vegetable oil if needed. Pour the beaten eggs into the skillet over medium-low heat. Let cook until set enough to flip, then carefully flip and cook until fully set. Remove the cooked eggs, slice into thin strips, and cover to keep warm.
- Sauté 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 3-4 minutes. Return the cooked chicken, mushrooms, and egg strips back to the skillet.
- Thicken the Sauce: Whisk the reserved ½ cup marinade and drizzle it over the skillet contents. Stir well to combine and cook over medium-low heat for several minutes until the sauce thickens and coats all ingredients evenly.
- Finish and Serve: Sprinkle the thinly sliced green onions on top. Serve promptly with warm tortillas, mandarin pancakes, rice, or Chinese noodles for an authentic Moo Shu experience.
Notes
- Slice the chicken into thin strips to ensure quick and even cooking.
- Remember to remove ½ cup of the marinade before adding raw chicken, as it doubles as the cooking sauce.
- If shiitake mushrooms are unavailable, white button mushrooms are a suitable substitute.
- Prepare all ingredients ahead of time as stir-fry recipes cook quickly and require immediate attention.
- This dish is delicious served with warm tortillas, mandarin pancakes, rice, or Chinese noodles.
- You can easily substitute beef or pork instead of chicken using the same cooking method and marinade.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg
