Moo Shu Chicken

Moo Shu Chicken combines tender marinated chicken stir-fried with cabbage, mushrooms, and eggs in a savory sauce with the flavors of garlic and ginger.

Course dinner, main meal chicken

Cuisine Asian

Keyword chicken moo shu, how to make moo shu chicken, what is moo shu chicken

Servings

Calories 472kcal

Author Beth Pierce

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

in a small bowl, whisk together the Hoisin Sauce, low-sodium soy sauce, rice vinegar, garlic, ginger, cornstarch, sesame oil, black pepper, and mirin. Remove 1/2 cup of the marinade and set it aside.
Add the cut chicken to the remaining marinade and stir to combine. Let it set for 10-15 minutes.
Heat another tablespoon of vegetable oil in the 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, cooking until browned and cooked through or about 2-3 minutes. Work in batches, then remove to a plate and cover to keep warm.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the mushrooms and cook until browned. Remove to the plate with the cooked chicken.
If needed, add more vegetable oil to the skillet. Add the beaten eggs over medium-low heat. Cook until the eggs are set enough to flip. Using a spatula, flip and cook until set. Remove the eggs, cut them into thin strips, and cover to keep warm.
If needed, add a little more vegetable oil to the skillet. Add the cabbage and cook until slightly wilted. Add the chicken, mushrooms, and eggs back to the skillet. Whisk the sauce mixture that was set aside. Drizzle with the sauce, stir to combine, and toss to coat cooking over medium-low heat for several minutes until thickened.
Sprinkle with the scallions. For best results, serve promptly.

Notes

Slice the chicken in thin strips.
The marinade doubles as a sauce, so remember to remove 1/2 cup before you add any raw meat to it.
If needed, substitute white button mushrooms for the cremini mushrooms.
Stir fry recipes move fast, so have everything cut and diced and near your cooking area.
Serve with warm tortillas, mandarin pancakes, rice, or Chinese noodles.
This recipe also works well with beef and pork.

Nutrition