Moo Shu Chicken
Quick Moo Shu Chicken with tender chicken, crisp cabbage, eggs, and savory hoisin sauce. Wrap and enjoy this easy Chinese recipe!
Equipment
- Wok or large skillet
- Spatula
Ingredients
- 1 pound boneless skinless chicken breasts thinly sliced
- 3 tablespoons vegetable oil divided
- 2 large eggs beaten
- 1 cup shiitake mushrooms thinly sliced
- 3 cups shredded green cabbage
- 2 teaspoons fresh ginger grated
- 3 cloves garlic minced
- 3 tablespoons low-sodium soy sauce divided
- 3 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 green onions sliced for garnish
- Salt and black pepper to taste
Instructions
- Heat 1 tbsp oil in wok over medium-high. Scramble eggs until set, remove.
- Add 1 tbsp oil, stir-fry chicken 4-5 min until cooked. Add ginger and garlic, cook 30 sec.
- Add last tbsp oil, cook mushrooms 2 min, then cabbage 3 min.
- Return chicken and eggs. Whisk soy sauce, hoisin, vinegar, sesame oil, cornstarch; pour in, thicken 1-2 min.
- Garnish with green onions, serve in wraps.
Notes
- >Slice chicken thin for tenderness.
>Use high heat to keep veggies crisp.
>Prep sauce first for quick thickening.