Why Make This Recipe
Moo Shu Chicken is a delicious and easy dish that brings the flavors of traditional Chinese cuisine to your kitchen. It combines tender chicken, crunchy vegetables, and savory sauces, all wrapped in a simple and quick-to-make dish. This recipe is perfect for busy weeknights or a tasty weekend treat. Plus, it’s customizable with your favorite veggies, making it a versatile choice for any meal!
How to Make Moo Shu Chicken
Ingredients:
- 6 tablespoons cold water, divided
- 3 teaspoons sesame oil, divided
- 2 teaspoons cornstarch
- 1 pound chicken breast tenderloins, sliced into thin strips
- 2 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 2 teaspoons soy sauce
- 2 teaspoons vegetable oil, divided
- 2 eggs, beaten
- 3 cups shredded cabbage or coleslaw mix
- 1 (4-ounce) can sliced shiitake mushrooms, drained
- 2 cloves garlic, minced
- 1 tablespoon sherry
- 3 green onions, chopped
Directions:
- In a large bowl, whisk together 2 tablespoons of water, 2 teaspoons of sesame oil, and cornstarch until dissolved. Add the chicken and toss to coat. Set aside to marinate.
- In a small bowl, whisk together the 4 remaining tablespoons of water, the remaining 1 teaspoon of sesame oil, hoisin sauce, oyster sauce, and soy sauce until well combined. Set aside.
- Heat 1 teaspoon of vegetable oil in a large skillet over medium heat. Pour in the beaten eggs and cook for 3 minutes. Flip the eggs and cook for another 3 minutes or until set. Slice the eggs into thin strips.
- In the same skillet over medium-high heat, add the marinated chicken strips. Cook for 6 minutes on one side, then flip and cook for another 6 minutes until golden brown and juices run clear. Remove the chicken and set aside.
- Heat the remaining teaspoon of vegetable oil in the skillet over medium-high heat. Add the shredded cabbage, shiitake mushrooms, garlic, and sherry. Cook while stirring regularly until the cabbage starts to wilt, about 2 minutes.
- Add the cooked chicken, egg strips, and the sauce mixture. Stir until the sauce thickens, about 5 minutes. Remove from heat and mix in the green onions. Serve immediately. Enjoy!
How to Serve Moo Shu Chicken
Moo Shu Chicken is often served wrapped in thin pancakes or tortillas. You can also serve it over rice or noodles. Garnish with additional green onions or sesame seeds for an extra touch. This dish is great for sharing, so set it in the middle of the table and let everyone dig in!
How to Store Moo Shu Chicken
If you have leftovers, let the dish cool completely before transferring it to an airtight container. You can store Moo Shu Chicken in the refrigerator for up to 3 days. For longer storage, consider freezing it. Just make sure to place it in a freezer-safe container. When you’re ready to eat, thaw it in the fridge overnight and reheat on the stovetop or in the microwave.
Tips to Make Moo Shu Chicken
- Make sure to slice the chicken into thin strips for even cooking.
- Feel free to add more vegetables like bell peppers, carrots, or broccoli based on your preference.
- Adjust the sauces to fit your taste. If you like it spicier, add some chili sauce!
Variation
You can easily swap out chicken for tofu or shrimp if you prefer different proteins. Alternatively, you can make a vegetarian version by adding more vegetables and omitting the meat entirely.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken. Just make sure to thaw it completely and drain any excess water before marinating.
2. What can I serve with Moo Shu Chicken?
You can serve it with steamed rice, fried rice, or even in lettuce wraps.
3. Is Moo Shu Chicken spicy?
No, this dish is not spicy. However, you can add chili sauce or crushed red pepper flakes if you like heat!
Moo Shu Chicken
Ingredients
For the chicken marinade
- 6 tablespoons cold water, divided
- 3 teaspoons sesame oil, divided
- 2 teaspoons cornstarch
- 1 pound chicken breast tenderloins, sliced into thin strips
For the sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 2 teaspoons soy sauce
Remaining ingredients
- 2 teaspoons vegetable oil, divided
- 2 eggs beaten
- 3 cups shredded cabbage or coleslaw mix
- 1 4-ounce can sliced shiitake mushrooms, drained
- 2 cloves garlic, minced
- 1 tablespoon sherry
- 3 green onions chopped
Instructions
Preparation
- In a large bowl, whisk together 2 tablespoons of water, 2 teaspoons of sesame oil, and cornstarch until dissolved. Add the chicken and toss to coat. Set aside to marinate.
- In a small bowl, whisk together the 4 remaining tablespoons of water, the remaining 1 teaspoon of sesame oil, hoisin sauce, oyster sauce, and soy sauce until well combined. Set aside.
Cooking
- Heat 1 teaspoon of vegetable oil in a large skillet over medium heat. Pour in the beaten eggs and cook for 3 minutes. Flip the eggs and cook for another 3 minutes or until set. Slice the eggs into thin strips.
- In the same skillet over medium-high heat, add the marinated chicken strips. Cook for 6 minutes on one side, then flip and cook for another 6 minutes until golden brown and juices run clear. Remove the chicken and set aside.
- Heat the remaining teaspoon of vegetable oil in the skillet over medium-high heat. Add the shredded cabbage, shiitake mushrooms, garlic, and sherry. Cook while stirring regularly until the cabbage starts to wilt, about 2 minutes.
- Add the cooked chicken, egg strips, and the sauce mixture. Stir until the sauce thickens, about 5 minutes. Remove from heat and mix in the green onions. Serve immediately.