Moo Shu Chicken
This quick and easy Moo Shu Chicken is full of flavor. Chicken, eggs, onions, mushrooms, and cabbage are cooked quickly with a sauce.
Servings: 6 people
Calories: 295kcal
Cost: $7.63
Equipment
- cutting board
- chef's knife
- Measuring cups and spoons
- Large saute pan
- whisk
- small mixing bowl
Ingredients
FILLING:
- 2 Tablespoons vegetable oil
- 1 pound chicken breast filets cut into thin strips
- 2 eggs lightly beaten
- 1 cup baby Bella or shiitake mushrooms thinly sliced
- 3 cups shredded cabbage or coleslaw mix
- ½ cup shredded carrots
- 2 teaspoons minced garlic
- 2 teaspoons grated fresh ginger
SAUCE:
- 2 Tablespoons soy sauce
- 2 Tablespoons hoisin sauce
- 1 Tablespoon water
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar
- 2 teaspoons cornstarch
- Salt to taste
FOR SERVING:
- 6 flour tortillas or mandarin pancakes
- ¼ cup sliced green onions
- ¼ cup cilantro chopped
Instructions
MAKE FILLING:
- Heat the oil in a large saute pan over medium heat.
- Cook the chicken for 3 minutes, flip and cook the other side for 3 minutes, then remove the chicken from the pan.
- Next, cook the beaten eggs, then remove them from the pan.
- Add the mushrooms, cabbage, carrots, garlic, and ginger to the pan and saute for 5 to 7 minutes until the cabbage has wilted and the vegetables are lightly cooked.
- Add the chicken back into the pan.
MAKE SAUCE:
- Whisk together all the sauce ingredients.
- Pour the sauce over the vegetables and chicken.
- Serve the filling in flour tortillas or mandarin pancakes.
- Top with ½ Tablespoon of sliced green onions and chopped cilantro.
Nutrition
Serving: 0.75cup | Calories: 295kcal | Carbohydrates: 25g | Protein: 23g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 103mg | Sodium: 770mg | Potassium: 587mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2005IU | Vitamin C: 16mg | Calcium: 83mg | Iron: 2mg