Description
Moo Shu Chicken is a flavorful Chinese stir-fry dish featuring tender chicken strips, shiitake mushrooms, cabbage, and eggs cooked in a savory hoisin-based marinade and sauce. Perfect served with warm tortillas or mandarin pancakes.
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, garlic, ginger, cornstarch, sesame oil, black pepper, and mirin. Remove ½ cup of this marinade and set aside for later.
- Marinate chicken: Add the chicken strips to the remaining marinade and stir to coat evenly. 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 excess drip off, then add the chicken to the skillet. Cook until browned and cooked through, about 3 minutes, working in batches if necessary. Remove the chicken and keep warm.
- Cook 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 and set aside with the chicken.
- Cook the eggs: Add more oil if needed to the skillet. Pour in the beaten eggs over medium-low heat and cook until just set enough to flip. Flip carefully and cook until fully set. Remove the egg pieces, cut them into thin strips, and keep warm.
- Cook the cabbage and combine: Add a bit more oil if necessary. Add the sliced cabbage to the skillet and cook until slightly wilted, about 3-4 minutes. Return the chicken, mushrooms, and egg strips back into the skillet.
- Finish with sauce: Whisk the reserved ½ cup marinade to recombine, then drizzle over the skillet ingredients. Stir well to coat everything and cook over medium-low heat for several minutes until the sauce thickens.
- Garnish and serve: Sprinkle sliced green onions on top and serve promptly with warm tortillas, mandarin pancakes, rice, or Chinese noodles.
Notes
- Slice the chicken into thin strips for even cooking.
- Reserve ½ cup of marinade before adding raw chicken, as it doubles as a sauce.
- If shiitake mushrooms are unavailable, substitute white button or cremini mushrooms.
- Have all ingredients prepped before cooking, as stir-fry moves quickly.
- Serve with warm tortillas, mandarin pancakes, rice, or Chinese noodles for an authentic experience.
- This recipe also works well with beef or pork as an alternative protein.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 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: 35 g
- Cholesterol: 110 mg
