Moo Shu Chicken
Moo Shu Chicken is the ultimate fusion of comfort and flavor, bringing a takeout classic straight to your kitchen. Tender chicken, savory mushrooms, and crisp cabbage come alive in a sweet and tangy sauce that’s truly irresistible.
Perfect for busy weeknights, this dish is quick to prepare yet full of vibrant textures and flavors. Whether you’re craving an easy dinner solution or a crowd-pleasing favorite, Moo Shu Chicken has you covered.
Delightfully versatile, it pairs beautifully with rice, wraps, or even on its own. Say goodbye to takeout and hello to a homemade masterpiece that’s sure to impress!
Moo Shu Chicken Ingredients: A Symphony of Flavors
- Chicken Breasts: The heart of this dish, offering tender, protein-rich bites that soak up the flavorful sauce beautifully.
- Cabbage Duo (Red & Green): Adds a delightful crunch and vibrant color, creating a perfect balance of texture and nutrition.
- Mushrooms (Shiitake or Baby Bella): Earthy and umami-packed, these mushrooms elevate the dish with their rich, savory depth.
- Hoisin Sauce: The sweet and tangy backbone of the sauce, tying together all the flavors with irresistible harmony.
- Sesame Oil: A fragrant touch that infuses the dish with a nutty, toasty essence for an authentic Asian flair.
Recipe Tips for Moo Shu Chicken
- Prep Ingredients Before Cooking: Moo Shu Chicken cooks quickly, so having all ingredients prepped and ready is crucial. Slice the chicken, shred the cabbage, and whisk the sauce ingredients beforehand to ensure seamless cooking and avoid overcooking any components.
- Customize the Vegetables: While red and green cabbage and mushrooms are classic, feel free to incorporate your favorite vegetables. Carrots, bell peppers, or bean sprouts can add a colorful twist while maintaining the dish’s texture and flavor balance.
- Perfect the Sauce Consistency: The cornstarch in the sauce helps it thicken, so whisk thoroughly to avoid lumps. If the sauce appears too thick, add a splash of water or chicken broth to achieve the perfect silky texture.
What to Serve with Moo Shu Chicken
- Steamed Rice or Fried Rice: The savory and slightly sweet flavors of Moo Shu Chicken pair perfectly with fluffy steamed rice or aromatic fried rice, soaking up the flavorful sauce beautifully.
- Mandarin Pancakes or Tortillas: For an authentic touch, serve the dish with Mandarin pancakes or soft tortillas. Simply spoon the chicken and vegetables onto the wrap, roll it up, and enjoy a delightful handheld meal.
- Light Asian-Inspired Salad: A crisp cucumber or sesame salad complements the richness of Moo Shu Chicken, providing a refreshing contrast that enhances the meal’s overall appeal.
FAQ for Moo Shu Chicken
1. Can I use a different protein instead of chicken?
Absolutely! Pork, beef, shrimp, or tofu are excellent substitutes. Adjust the cooking time accordingly to ensure the protein is cooked properly.
2. Can I make this dish vegetarian?
Yes! Swap the chicken for tofu or additional vegetables like zucchini, snap peas, or bell peppers. Ensure the hoisin sauce and soy sauce used are vegetarian-friendly.
3. What can I use instead of Chinkiang vinegar?
Rice vinegar or a mix of balsamic vinegar with a dash of soy sauce makes a great substitute, preserving the tangy and savory balance.
4. How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water or broth to refresh the sauce.
Moo Shu Chicken
Ingredients
- 2 large eggs beaten
- 1 pound boneless skinless chicken breasts, cut into strips
- Salt and pepper to season
- 3 tablespoons sesame oil divided
- 1 ½ cups shredded green cabbage
- 1 ½ cups shredded red cabbage
- 2 cups mushrooms thinly sliced (shiitake or baby bella recommended)
- 2 tablespoons hoisin sauce
- 3 tablespoons soy sauce
- 1 tablespoon Chinkiang vinegar
- 2 teaspoons garlic paste or freshly grated garlic
- 1 teaspoon ginger paste or freshly grated ginger
- 1 teaspoon cornstarch
Instructions
- Begin by seasoning the chicken strips with salt and pepper. In a large skillet or wok, heat 1 tablespoon of sesame oil over medium heat.
- Pour the beaten eggs into the pan, allowing them to cook undisturbed for 2-3 minutes until fully set. Gently remove the eggs, roll them into a log shape on a cutting board, and slice them thinly. Set aside.
- Increase the heat to medium-high and add another tablespoon of sesame oil to the skillet. Sear the seasoned chicken, stirring frequently, until browned and fully cooked, approximately 3-5 minutes. Remove the chicken and set aside.
- Add the remaining tablespoon of sesame oil to the skillet. Introduce the shredded green cabbage, red cabbage, and mushrooms. Sauté the vegetables, stirring occasionally, until they are tender yet crisp, about 3-5 minutes.
- In a small bowl, prepare the sauce by whisking together the hoisin sauce, soy sauce, Chinkiang vinegar, garlic paste, ginger paste, and cornstarch until smooth and well combined.
- Return the sliced eggs and cooked chicken to the skillet, combining them with the sautéed vegetables. Pour the prepared sauce over the mixture, stirring to evenly coat all components. Allow the sauce to thicken slightly as the ingredients heat through.
- Remove the skillet from the heat and serve the Moo Shu Chicken immediately, pairing it with your choice of sides for a complete meal.
