Description
Moo Shu Chicken is a quick and easy Chinese-inspired dish featuring thinly sliced chicken breast seared to perfection and combined with tender sautéed vegetables. This flavorful stir-fry is finished with a tangy and slightly sweet sauce made from hoisin, soy sauce, and rice vinegar, complemented by tender strips of scrambled egg for a satisfying, well-balanced meal.
Ingredients
Chicken and Marinade
- 1 pound (454 g) boneless skinless chicken breasts, thinly sliced
- 2 tablespoons soy sauce, divided
- 2 eggs, lightly beaten and seasoned with salt and pepper
Sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons cornstarch (or arrowroot powder)
- 2 tablespoons soy sauce (remaining)
Vegetables and Aromatics
- 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
- Marinate the chicken: In a large bowl, combine the thinly sliced chicken breasts with 2 tablespoons of soy sauce. Let the chicken marinate for about 15 minutes to absorb the flavors.
- Prepare the sauce: In a separate small bowl, whisk together the remaining 2 tablespoons soy sauce, hoisin sauce, rice vinegar, and cornstarch until smooth. Set this sauce mixture aside.
- Cook the eggs: Heat a small nonstick skillet over medium heat. Pour in the beaten eggs seasoned with salt and pepper. Let them cook undisturbed until the edges and top are mostly set, then carefully flip and cook until the eggs are just set. Remove from heat and slice into thin strips.
- Sear the chicken: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the marinated chicken and cook, stirring occasionally, until the chicken is seared on all sides and cooked through, about 6-8 minutes. Remove the cooked chicken from the skillet and set aside.
- Sauté aromatics and vegetables: Add the remaining 1 tablespoon of vegetable oil to the same skillet. Sauté the minced garlic and grated ginger for about 1 minute until fragrant. Then add the sliced shiitake mushrooms, green cabbage, julienned carrots, and green onions. Cook for 4-6 minutes, stirring frequently, until the vegetables are tender but still crisp.
- Combine and finish: Return the cooked chicken to the skillet with the vegetables. Pour in the reserved sauce and stir well to coat the ingredients. Continue cooking for 3-5 minutes until the sauce thickens and becomes glossy. Stir in the sliced egg strips and mix gently. Serve the Moo Shu Chicken warm.
Notes
- You can substitute chicken breasts with boneless skinless chicken thighs for more moisture.
- For a gluten-free version, use tamari instead of soy sauce and ensure hoisin sauce is gluten-free.
- Serve with warm pancakes or steamed rice to complete the meal.
- Feel free to add other vegetables like bell peppers or snap peas for extra color and crunch.
- Adjust the amount of ginger and garlic according to your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
