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.

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Top 3 moo shu chicken recipes from across the web

The most viewed moo shu chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Moo Shu Chicken (With Homemade Panc...

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The most viewed moo shu chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine