moo shu chicken

Ready for a great moo shu chicken recipe that&#039;s higher quality than takeout? This is how we used to make it in our family restaurant—a rapidly disappearing flavorful version of the dish.

Moo Shu Chicken (With Homemade Pancakes!)

chicken breast

water

cornstarch

sesame oil

white pepper

oil ((divided))

eggs ((beaten))

hoisin sauce ((plus

oyster sauce

soy sauce

garlic ((minced))

cabbage

mushrooms

bamboo shoots

lily flowers ((soaked and ends removed))

Shaoxing wine

scallions

Mandarin pancakes (See our Mandarin Pancake recipe)

Mix the chicken and marinade ingredients in a bowl until well-incorporated, and set aside for 15 minutes.

Pour 1 tablespoon oil into a heated frying pan and pour in the beaten eggs to make an omelet. Transfer to a cutting board, and cut the egg omelet into thin strips. Set aside. Combine the hot water, 1 tablespoon hoisin sauce, 1 tablespoon oyster sauce, 1 teaspoon light soy sauce, and 1/2 teaspoon sesame oil in a bowl. Stir until well-combined and set aside.

Heat another tablespoon of oil in your wok or large skillet until it&#039;s almost smoking, and add the chicken. Lightly sear on all sides until about 80% done, and remove from the wok. Set aside.

Add an additional tablespoon of oil to the wok, and turn the heat up to high. Stir in the garlic, followed immediately by the cabbage, shiitake mushrooms, wood ear mushrooms, bamboo shoots, and lily flowers. Give everything a good stir for 1 minute. Add the Shaoxing wine, and stir-fry for another 20 seconds.

Next, add the sauce mixture, cooked chicken, and egg strips. The pan should be hot enough so that there is little or no residual liquid left at the bottom of the pan. Toss in the scallions, and serve with the pancakes and extra hoisin sauce!

This homemade moo shu chicken is a hundred times better than takeout! Make it once, and your family will beg you to make it again and again.

Moo Shu Chicken (Easy Recipe)

water, divided

sesame oil, divided

hoisin sauce

vegetable oil, divided

eggs, beaten

(4-ounce) can sliced shiitake mushrooms, drained

garlic,

sherry

green onions, chopped

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 the beaten eggs and cook for 3 minutes. Flip it over and cook for 3 minutes more, or until set. Slice scrambled eggs into thin strips.

To the same skillet over medium-high heat, add the chicken strips. Cook for 6 minutes on one side and flip. Cook for 6 more minutes, or until golden brown and juices run clear. Remove from the skillet and set aside.

Heat the remaining teaspoon of vegetable oil in the same skillet over medium-high heat. Add the shredded cabbage, drained shiitake mushrooms, garlic, and sherry. Cook, stirring regularly until the cabbage starts to wilt, about 2 minutes.

Add the chicken, eggs, and sauce mixture. Stir until sauce has thickened, about 5 minutes. Remove from heat. Mix in the green onions and serve immediately. Enjoy!

Whip up your favorite Chinese take-out dish at home with this quick and easy Moo Shu Pork recipe -- ready in less than 30 minutes!

Moo Shu Pork

eggs, lightly beaten

(1 lb.) pork tenderloin,

garlic, finely minced

(14 ounce) bag coleslaw mix (about 6 ¾ cups)

green onions, white and green parts, sliced into 1-inch pieces

salt

hoisin sauce,

ginger (or ½ teaspoon ground ginger)

sugar

black pepper

chicken broth whisked

For serving: extra hoisin sauce; flour tortillas

In a large skillet, heat 1 tablespoon of oil over medium heat. Add the eggs; let them sit, undisturbed, for about 3-4 minutes (or until they set and form a large omelet). Remove the eggs to a cutting board and set aside.

Add 2 more tablespoons of oil to the skillet and heat the oil over high heat. Add the pork; stir-fry for 1 ½ minutes. Add the garlic, mushrooms, coleslaw mix, and green onion; stir-fry for 2 more minutes. While the meat and vegetables cook, cut the eggs into thin strips. At the very end, add the chopped eggs, salt, soy sauce, hoisin sauce, sugar, sesame oil, ginger, pepper, and broth-cornstarch mixture. Cook and stir until the sauce thickens and the vegetables are tender, about 2 more minutes. Taste and season with additional salt and pepper, if necessary.

Serve the mixture on top tortillas or rice with hoisin sauce and additional optional toppings.

This moo shu chicken can be made in less than 10 minutes. Main ingredients include breast fillets, mushroom, cabbage, and flour tortillas for serving.

Moo Shu Chicken Recipe

lb Foster Farms Simply Raised Thin-Sliced Breast Fillets

tbsp Vegetable Oil

eggs

shiitake mushroom caps

bagged shredded cabbage

tsp ginger

tsp sesame oil

tsp honey

For Serving:

flour tortillas

mandarin pancakes

green onions

Step 1.1

Heat 1 teaspoon of oil in a large skillet over medium heat. Add the eggs and season to taste with salt and pepper. Cook, undisturbed until flat omelet forms for about 3-4 minutes.

Step 1.2

Carefully flip the eggs and cook on the other side until done for 1 to 2 minutes more.

Step 1.3

Remove the eggs from the pan and cut them into strips. Cover to keep warm.

Step 1.4

Step 1.5

Heat the remaining 2 teaspoons of oil in the pan.

Step 1.6

Add the chicken and cook, stirring occasionally, until meat is browned and cooked through for 4 to 5 minutes. Remove the chicken from the pan and place on a plate; cover to keep warm.

Step 1.7

Add the cabbage, ginger, and mushrooms to the pan and cook for 2 to 3 minutes or until mushrooms are tender and cabbage is wilted.

Step 1.8

Step 1.9

In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, honey, and 1 tablespoon of water. Whisk in the cornstarch until smooth.

Step 1.10

Add the sauce to the pan and turn the heat to high; bring to a boil. Boil for 30 seconds or just until the sauce starts to thicken.

Step 1.11

Serve immediately with tortillas, extra hoisin sauce, and green onions.

►Moo Shu chicken with pancakes is a healthy and low-calorie dish full of egg flavor and tender chicken breast. 
►The secret to the chicken breast's smoothness is the addition of a little beaten egg and cornstarch when marinating. This is a family-friendly dish.

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MOO SHU CHICKEN

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