Moo Shu Chicken
Quick, easy, and so flavorful this moo shu chicken is a must-try. Thin slices of seared chicken are tossed with an assortment of tender cooked veggies and finished in a tangy, savory, ever-so-slightly-sweet sauce.
Servings: 4 servings
Ingredients
- 1 pound (454 g) boneless skinless chicken breasts thinly sliced
- 2 eggs lightly beaten (season with salt and pepper)
- 4 tablespoons soy sauce divided
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons cornstarch can also use arrowroot powder as well
- 2 tablespoons vegetable oil divided
- 2 cloves garlic minced
- 1 teaspoon ginger grated or finely minced
- 1 cup (226 g) shiitake mushrooms thinly sliced
- 1 cup (70 g) green cabbage thinly sliced
- 1 cup (128 g) carrots julienned
- 1 cup (100 g) green onions thinly sliced
Instructions
- In a large bowl, combine the chicken with 2 tablespoons of soy sauce. Let marinate for about 15 minutes.1 pound boneless skinless chicken breasts, 4 tablespoons soy sauce
- In a separate small bowl, whisk together the remaining 2 tablespoons of soy sauce, hoisin sauce, rice vinegar, and cornstarch. Set aside.2 tablespoons hoisin sauce, 2 tablespoons rice vinegar, 2 tablespoons cornstarch
- Heat a small nonstick skillet over medium. Once heated, add in the beaten eggs. Let cool (undisturbed) until the edges and top are mostly cooked, then carefully flip and cook until just set.2 eggs
- Remove from heat and slice into thin strips.
- Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium heat. Add the marinated chicken and cook until seared on all sides and cooked through (~6-8 minutes). Remove the chicken from the pan and set aside.2 tablespoons vegetable oil
- In the same skillet, add the remaining tbsp of vegetable oil. Add the garlic and ginger and sauté for 1 minute.2 cloves garlic, 1 teaspoon ginger
- Add in the cabbage, carrots, mushrooms, and green onions. Sauté for 4-6 minutes until the vegetables start to get tender.1 cup shiitake mushrooms, 1 cup green cabbage, 1 cup carrots, 1 cup green onions
- Return the cooked chicken to the skillet along with the sauce. Stir well and continue cooking for 3-5 minutes, until the sauce thickens. Stir in the eggs and serve warm.
Nutrition
Serving: 218 grams | Calories: 313 kcal | Carbohydrates: 19 g | Protein: 31 g | Fat: 13 g | Saturated Fat: 2 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 3 g | Trans Fat: 0.1 g | Cholesterol: 155 mg | Sodium: 1333 mg | Potassium: 879 mg | Fiber: 4 g | Sugar: 7 g
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