Description
A flavorful and quick Moo Shu Chicken recipe featuring tender chicken strips marinated in a savory hoisin and soy sauce blend, stir-fried with mushrooms, cabbage, and scrambled eggs, finished with a thickened sauce and garnished with green onions. Perfect for a delicious Asian-inspired dinner in just 30 minutes.
Ingredients
Scale
Marinade and Sauce
- â…” cup Hoisin Sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 cloves minced garlic
- 1 tablespoon grated ginger
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- ½ teaspoon freshly ground black pepper
- 2 tablespoons mirin
Main Ingredients
- 1¼ lbs boneless skinless chicken breasts, cut into strips
- 3 tablespoons vegetable oil
- 2 large eggs
- 1½ cups sliced shiitake mushrooms
- 4 cups sliced cabbage
- 3 green onions, thinly sliced
Instructions
- Prepare the Marinade: In a mixing bowl, whisk together hoisin sauce, soy sauce, rice vinegar, minced garlic, grated ginger, cornstarch, sesame oil, black pepper, and mirin. Set aside ½ cup of this marinade for later use.
- Marinate the Chicken: Place the chicken strips into the remaining marinade and let them marinate for 10 to 15 minutes, allowing the flavors to infuse.
- Cook the Chicken: Heat vegetable oil in a non-stick skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 2 to 3 minutes. Remove the chicken from the skillet and set aside.
- Sauté Mushrooms: In the same skillet, add the sliced shiitake mushrooms and sauté until browned and tender, about 3 to 4 minutes. Once cooked, return them to the cooked chicken.
- Scramble the Eggs: Using the same skillet, scramble the eggs until fully cooked. Remove the cooked eggs and slice them into strips.
- Stir-Fry Cabbage: Add the sliced cabbage to the skillet and stir-fry until wilted and tender, about 3 to 4 minutes.
- Combine Ingredients: Return the cooked chicken, sautéed mushrooms, and egg strips to the skillet with the cabbage. Pour in the reserved marinade and stir well to combine all ingredients.
- Thicken Sauce and Finish: Continue cooking while stirring until the sauce thickens and coats all ingredients evenly.
- Serve: Serve the Moo Shu Chicken hot, garnished with the thinly sliced green onions.
Notes
- Ensure to slice the chicken thinly for quick and even cooking.
- If you prefer, you can serve Moo Shu Chicken with steamed pancakes or rice for a complete meal.
- Adjust the amount of soy sauce and hoisin sauce to manage the sodium and sweetness levels according to your taste.
- Use fresh shiitake mushrooms for the best flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.