Moo Shu Chicken
A delightful Chinese dish combining tender chicken, fresh vegetables, and a medley of flavors, offering a nutritious and vibrant meal.
Ingredients
Main Ingredients
- 1 lb thinly sliced chicken breast Use fresh chicken for best results.
- 2 pieces eggs, beaten
- 1 cup shiitake mushrooms, sliced Feel free to experiment with other mushroom types.
- 2 cups napa cabbage, shredded
- 1 cup carrots, julienned
- 2 pieces green onions, chopped Reserve some for garnish if desired.
- 3 cloves garlic, minced
Sauces and Seasoning
- 2 tablespoons soy sauce Adjust based on taste preference.
- 1 tablespoon hoisin sauce Increase for a sweeter flavor.
- 1 tablespoon sesame oil
- to taste Salt and pepper
- as needed Vegetable oil for cooking Ensure the oil is hot before adding ingredients.
Instructions
Cooking Chicken
- Heat a generous amount of vegetable oil in a large skillet or wok over medium-high heat.
- Add the thinly sliced chicken breast to the pan and cook for about 5-7 minutes, stirring occasionally until browned and cooked through.
Adding Eggs
- Push the chicken to one side of the pan, pour the beaten eggs into the cleared space, and scramble gently until fully set.
- Incorporate the eggs with the cooked chicken.
Cooking Vegetables
- Add the minced garlic, sliced shiitake mushrooms, julienned carrots, and shredded napa cabbage to the pan.
- Stir-fry for about 3-5 minutes until the vegetables are tender yet remain crisp.
Final Flavors
- Stir in the chopped green onions, soy sauce, hoisin sauce, and sesame oil.
- Season to taste with salt and pepper. Stir thoroughly and cook for an additional minute.
Serving
- Serve your Moo Shu Chicken hot, either in thin Chinese pancakes or over rice.
- Garnish with additional green onions or sesame seeds if desired.
Notes
Store any leftovers in an airtight container for up to three days in the refrigerator, or freeze for up to three months. Thaw overnight in the refrigerator before reheating.