Description

This Moo Shu Chicken offers tender slices of chicken stir-fried with crisp-tender green and purple cabbage, sweet onions, and earthy mushrooms. A savory sauce, crafted from hoisin, soy sauce, and rice vinegar, coats each ingredient, delivering a balanced profile of sweet and umami flavors. Garnished with fresh green onions, this dish provides a delightful interplay of textures and a vibrant presentation.

Ingredients

Scale

1 lb boneless, skinless chicken breast or thighs, thinly sliced
1 tbsp sesame oil, divided
2 large eggs, lightly beaten (optional)
1 cup green cabbage, shredded
1 cup red cabbage, shredded
1 medium yellow onion, thinly sliced
4 oz shiitake mushrooms, sliced
2 cloves garlic, minced
1 tbsp fresh ginger, grated
3 green onions, chopped (divided)
For the Sauce:
1/4 cup hoisin sauce
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp rice vinegar
1 tbsp water or chicken broth
1 tsp cornstarch
1/2 tsp sugar (optional)

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Instructions

**Prepare the Sauce:** In a small bowl, whisk together hoisin sauce, soy sauce, rice vinegar, water or chicken broth, cornstarch, and sugar (if using) until smooth. Set aside.
**Cook Eggs (Optional):** Heat 1/2 teaspoon of sesame oil in a large skillet or wok over medium heat. Pour in the beaten eggs and scramble until just set. Remove from the skillet and set aside, breaking into small pieces.
**Cook Chicken:** Add 1 teaspoon of sesame oil to the skillet over medium-high heat. Add the thinly sliced chicken and stir-fry until cooked through and lightly browned, about 4-6 minutes. Remove the chicken from the skillet and set aside.
**Stir-fry Vegetables:** Add the remaining sesame oil to the skillet. Add the green cabbage, red cabbage, and onion. Stir-fry for 3-5 minutes until the cabbage is crisp-tender. Add the mushrooms, minced garlic, grated ginger, and half of the chopped green onions. Continue to stir-fry for another 2 minutes until fragrant.
**Combine and Sauce:** Return the cooked chicken and scrambled eggs (if using) to the skillet with the vegetables. Give the prepared sauce a quick whisk and pour it over the ingredients in the skillet. Toss everything together until the sauce thickens and evenly coats the chicken and vegetables, about 1-2 minutes.
**Serve:** Garnish with the remaining chopped green onions. Serve immediately, traditionally with warm moo shu pancakes or steamed rice.

Notes

For added texture, consider adding shredded carrots or bamboo shoots with the cabbage.

Moo Shu Chicken is traditionally served with thin pancakes; however, it is equally delicious served over steamed rice or lettuce wraps.

To prepare ahead, chop all vegetables and mix the sauce in advance. Store separately in the refrigerator.

Adjust the sweetness of the sauce by adding more or less sugar to taste.

Prep Time: 20 minutes
Cook Time: 15 minutes

Nutrition

Calories: 420
Fat: 18g
Carbohydrates: 35g
Protein: 38g