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Moo Shu Chicken

ChickenStove-TopAsian

Time: 30 minutes

Yield: 4 servings

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About

If you're craving some Asian-inspired cuisine, but you want to switch it up a bit, we highly recommend this Moo Shu Chicken! As fun to say as it is to eat, this sweet and savory chicken dish comes loaded with veggies and all the good things you want in a takeout-at-home kind of dish. We like to serve Moo Shu Chicken in some warm tortilla shells, but we encourage you to get creative! However, you eat it, we know you're gonna love that you tried something new!

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Ingredients

  • 1 tablespoon vegetable oil, divided
  • 2 eggs, lightly beaten
  • salt, to taste
  • pepper, to taste
  • 1 pound thinly sliced chicken breasts, boneless and skinless, cut crosswise into thin slices
  • 1 cup shiitake mushroom caps, thinly sliced
  • 3 cups bagged shredded cabbage, such as coleslaw mix
  • 2 teaspoons ginger, minced
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon honey
  • 1 tablespoon water
  • 2 teaspoons cornstarch
  • green onions, to taste, sliced, for garnish
  • tortillas, to taste, warm, for serving

Directions

Step 1 -In a large skillet over medium heat, heat 1 teaspoon of the vegetable oil.

Step 2 -Add the eggs to the vegetable oil and season with the salt and the pepper.

Step 3 -Cook the eggs, undisturbed, until a flat omelet forms, about 3-4 minutes.

Step 4 -Carefully flip the omelet and cook until it is cooked through, about 1-2 minutes.

Step 5 -Transfer the omelet to a plate and cut it into strips. Cover to keep them warm.

Step 6 -Carefully wipe the skillet with a paper towel.

Step 7 -In the same skillet, heat the remaining vegetable oil.

Step 8 -Add the chicken slices to the oil and cook, stirring occasionally, until they reach an internal temperature of 165 degrees F, about 4-5 minutes.

Step 9 -Transfer the chicken slices to a plate and cover to keep them warm.

Step 10 -Add the mushrooms, the cabbage, and the ginger to the same skillet and cook until the mushrooms are tender and the cabbage is wilted, about 2-3 minutes.

Step 11 -Add the cooked chicken slices and the egg strips to the mushroom mixture.

Step 12 -In a small bowl, add the soy sauce, the hoisin sauce, the sesame oil, the honey, and the water and whisk to combine.

Step 13 -Whisk the cornstarch into the sauce mixture until it is smooth.

Step 14 -Pour the sauce over the chicken mixture.

Step 15 -Increase the heat to high and bring the chicken mixture to a boil.

Step 16 -Cook the chicken mixture until the sauce starts to thicken, about 30 seconds.

Step 17 -Garnish the chicken mixture with the green onions.

Step 18 -Serve the chicken mixture with the tortillas.

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