I stole this recipe for Moo Shu Chicken from dinneratthezoo.com. This Chinese recipe is actually quick and easy to make, a great weeknight meal. Beaten eggs are cooked in a skillet then cut into strips. Chicken strips are then browned in the skillet. Next shredded cabbage, ginger and mushrooms are cooked until the vegetables are tender. Then the chicken and eggs are added back to the skillet. A sauce is made with soy sauce, hoisin sauce, sesame oil, honey, water and cornstarch. The sauce is added to the skillet and cooked until thickened. Then the chicken mixture is served in a thin pancake or tortilla.
Did you know? Moo Shu is actually Mu Shu which is a stir-fried Chinese dish containing shredded pork, scallions, other ingredients and various seasonings. Then the mixture is scrambled with eggs, rolled in thin pancakes and served hot.ยน (see more trivia in the Trivia tab)
The ingredients for this recipe are: 1 lb chicken breasts, 1 tbsp vegetable oil, 2 eggs, 1 cup shitake mushrooms, 3 cups bagged shredded cabbage, 2 tsp minced ginger, 2 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tsp sesame oil, 1 tsp honey, 1 tbsp water and 2 tsp cornstarch
Heat 1 tbsp oil in a large skillet over medium heat. Beat 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 egg from the pan and cut into strips. Cover to keep warm.
Heat 2 tbsp oil in the pan. Then add the chicken and cook, stirring occasionally, until meat is browned and cooked through, 4 to 5 minutes. Remove the chicken from the pan. Next add the cabbage, ginger and mushrooms to the pan and cook for 2-3 minutes or until the mushrooms are tender and the 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 tbsp of water. Whisk in the cornstarch until smooth. Add the sauce to the pan.
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.
If you liked this recipe for Moo Shu Chicken then you can also try Panda Express Mushroom Chicken, Orange Glazed Chicken, Fried Rice or Instant Pot Chinese Sesame Chicken. Or you can serve this recipe in a Chinese Scallion Pancake.
Moo Shu Chicken
Ingredients
- 1 lb chicken breasts cut into thin slices
- 1 tbsp vegetable oil
- 2 eggs lightly beated
- 1 cup shitake mushrooms thinly sliced
- 3 cups bagged shredded cabbage or coleslaw mix
- 2 tsp minced ginger
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp honey
- 1 tbsp water
- 2 tsp cornstarch
- Salt
- Flour tortillas or mandarin pancakes sliced green onions, hoisin sauce
Instructions
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Heat 1 tbsp 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.
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Remove the egg from the pan and cut into strips. Cover to keep warm.
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Wipe out the pan with a paper towel.
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Heat 2 tbsp oil in the pan. Add the chicken and cook, stirring occasionally, until meat is browned and cooked through, 4 to 5 minutes. Remove the chicken from the pan and place on a plate; cover to keep warm.
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Add the cabbage, ginger and mushrooms to the pan and cook for 2-3 minutes or until the mushrooms are tender and the cabbage is wilted.
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Return the chicken and eggs to the pan.
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In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, honey and 1 tbsp of water. Whisk in the cornstarch until smooth.
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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.
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Serve immediately with tortillas, extra hoisin sauce and green onions.