MU SHU CHICKEN
This recipe for moo shu chicken is a quick and easy dinner option that tastes so much better than take out!
Prep
Cook
| Category: | Poultry |
| Cuisine Type | Asian |
Ingredients
Ingredients
| 1 lb chicken cut into thin slices. |
| 1 tbsp vegetable oil divided |
| 2 eggs, lightly beaten |
| 1 cup shiitake mushroom caps thinly sliced |
| 3 cups bagged shredded cabbage such as a coleslaw mix |
| 2 tsp minced ginger |
| 2 tbsp soy sauce |
| 2 tbsp hoisin sauce |
| 1 tsp sesame oil |
| 1 tsp honey |
| 2 tsp cornstarch |
| salt, to taste |
MU SHU CHICKEN Directions
- 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 a flat omelet forms, about 3-4 minutes. Carefully flip the eggs and cook on the other side until done, 1-2 minutes more.
- Remove the eggs from the pan and cut into strips. Cover to keep warm.
- Wipe out the pan with a paper towel.
- Heat the remaining 2 teaspoons of oil in the pan.
- Add the chicken and cook, stirring occasionally, until meat is browned and cooked through, 4-5 minutes. Remove the chicken from the pan and place on a plate; cover to keep warm.
- Add the cabbage, ginger and mushrooms to the pan and cook for 2-3 minutes or until mushrooms are tender and cabbage is wilted.
- Return the chicken and eggs to the pan.
- 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.
- Add the sauce to the pan and turn the heat to high; bring to a boil. Boil for 30 seconds or just until sauce starts to thicken.
- Serve immediately with tortillas, extra hoisin sauce and green onions.
