Description
This Moo Shu Chicken recipe features tender chicken strips marinated in a flavorful hoisin-based sauce, stir-fried with mushrooms, cabbage, and eggs for a delicious and quick Chinese-inspired meal. Serve with warm tortillas or Mandarin pancakes for an authentic experience.
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 the Hoisin Sauce, low-sodium soy sauce, rice vinegar, minced garlic, grated ginger, cornstarch, sesame oil, freshly ground black pepper, and mirin. Remove ½ cup of the marinade and set it aside for later use.
- Marinate the Chicken: Add the thinly sliced chicken breast strips to the remaining marinade and stir to coat. Let it 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 letting the excess drip off. Add the chicken to the hot skillet and cook for about 3 minutes until browned and cooked through. Cook in batches to avoid overcrowding. Remove the cooked chicken to a plate and cover to keep warm.
- Sauté 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, about 3-4 minutes. Remove the mushrooms to the plate with the cooked chicken.
- Cook the Eggs: If needed, add 1 tablespoon more vegetable oil to the skillet. Pour in the beaten eggs over medium-low heat. Cook until the eggs are mostly set, then flip carefully and cook until fully set. Remove the eggs from the skillet, cut into thin strips, and cover to keep warm.
- Cook the Cabbage and Combine: Add a little more vegetable oil to the skillet if needed. Add the sliced cabbage and cook over medium heat until slightly wilted, about 3-4 minutes. Return the cooked chicken, mushrooms, and egg strips to the skillet.
- Add Sauce and Finish Cooking: Whisk the reserved ½ cup marinade thoroughly and drizzle it over the skillet ingredients. Stir everything together and cook over medium-low heat for a few minutes until the sauce thickens and coats all the ingredients well.
- Garnish and Serve: Sprinkle the thinly sliced green onions on top. Serve promptly with warm tortillas, Mandarin pancakes, rice, or Chinese noodles for a complete meal.
Notes
- Slice the chicken into thin strips for quicker cooking and optimal texture.
- Be sure to remove ½ cup of the marinade before adding raw meat to use later as a sauce.
- You can substitute white button mushrooms if shiitake mushrooms are unavailable.
- Have all ingredients prepped and ready as stir-frying is a fast cooking method.
- This dish pairs well with warm tortillas, Mandarin pancakes, steamed rice, or noodles.
- The recipe also works well with beef or pork as an alternative to chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 150 mg
