If you aren’t sure what Moo Shu Chicken is, it is a Chinese dish consisting of shredded meat with vegetables and seasonings, rolled in thin pancakes. Mu Shu Chicken is an easy and affordable Chinese recipe that’s packed with flavor. It is the comfort of Chinese takeout without having to leave your house!
We are here to show you the tips and shortcuts on how to make Moo Shu chicken in 25 minutes.
- 1/2 cup hoisin sauce
- 1/4 cup rice vinegar
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 6 cloves garlic, minced
- freshly-cracked black pepper
TO MAKE THE MARINADE
Whisk all ingredients together in a medium mixing bowl until combined. Separate the marinade into two portions — one to marinate the meat, and one to serve as the cooking sauce.
Now that the sauce is ready, we can get started with making the main part of our dish, Moo Shu Chicken.
MOO SHU INGREDIENTS
- 1 pound boneless skinless chicken breasts- sliced into very thin strips
- The marinade
- 3 tablespoons peanut or vegetable oil
- 2 large eggs, whisked
- One 14-ounce bag coleslaw
- 8 ounces shiitake mushrooms, stemmed and thinly sliced
- 4 scallions, thinly sliced
- for serving: flour tortillas, lettuce cups, rice or quinoa
- optional toppings: extra hoisin, extra soy sauce, extra thinly-sliced green onions, toasted sesame seeds
If you want to use another type of meat check Carne Picada to use as a substitute.
TO MAKE THE MOO SHU CHICKEN
Add the thinly-sliced chicken to half of the marinade then turn it until the meat is evenly coated in the marinade. Set aside for 5 minutes.
While the meat is marinating, heat 2 teaspoons of oil in a large saute pan (or wok) over medium heat.
Add the whisked eggs, and let them sit and until they are cooked and form a large omelet. Transfer the eggs to a separate cutting board, and set aside. When you have a chance (while the chicken is cooking), chop the omelet into small, thin pieces.
Return the pan to the stove, and increase heat to high heat. Add 1 more tablespoon of oil, and then use a pair of tongs (or a fork) to lift the meat out of the marinade and transfer it to the pan, discarding the marinade.
Saute the chicken, breaking it up and stirring it with your tongs occasionally, until it is cooked and tender about 3-4 minutes. Then transfer the pork to a separate plate then set it aside for later.
Add the remaining oil to the pan, along with the coleslaw (Instead of taking the time to chop up a green and purple cabbage) and some carrots, mushrooms, and half of the scallions. Saute for 2-3 minutes, or until the cabbage begins to soften.
Add in the reserved marinade for the sauce, and toss to combine. Cook for an additional 2 minutes. Stir in the cooked pork and chopped eggs, and toss until combined.
Taste, and season with extra salt and pepper (and/or hoisin or soy sauce) as needed. Now sprinkle with some of the remaining green onions.
Serve immediately with flour tortillas (or lettuce cups, rice, or quinoa), and garnish with optional toppings if desired
Enjoy your dish!
And there you have it! You have made Moo Shu Chicken in 25 minutes! You are able to do this a quick dinner date, something to change up the pace, or have something quick and easy to make at home without spending too much on takeout.
Here are a few more ideas on how to Cozy Night at home with your friends, family, or your special someone.