Moo Shu Chicken Recipe

No ratings yet

This Moo Shu Chicken recipe is a delicious dish with chicken strips, veggies, and eggs in a flavorful sauce made of soy sauce, hoisin sauce, sesame oil, oyster sauce, and rice vinegar.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Asian, Chinese

Servings:

Calories: 228kcal

Author: Judy Wilson

Ingredients

Sauce Ingredients

2 Tablespoons soy sauce
2 Tablespoons hoisin sauce
1 teaspoon toasted sesame oil
1 Tablespoon oyster sauce
1 Tablespoon rice vinegar

Stir-Fry Ingredients

3 Tablespoon oil (divided)
2 eggs
1 pound boneless skinless chicken (cut into thin strips)
14 ounce bag coleslaw mix
8 ounces shiitake mushrooms (sliced)
3 Tablespoons minced garlic
Green onions or chives for garnish

Instructions

Heat 1 Tablespoon of oil in a 10-inch skillet over medium heat. (See note below)
Whisk eggs and add to the pan, spreading around the skillet to form a thin flat omelet.
Cook the eggs until the top is dry. Flip the eggs and cook on the other side.
Remove from the skillet and set aside.
In a large skillet, add 1 Tablespoon of oil. Once heated, add the chicken. Cook, stirring occasionally, for about 5 minutes until the chicken is done.
Meanwhile, whisk the sauce ingredients together in a small bowl. Then, cut the eggs into thin strips.
Once chicken is done remove and set aside.
Heat an additional Tablespoon of oil in the skillet and add the coleslaw mix and mushrooms.
Stir fry for 3-5 minutes, until the vegetables begins to soften.
Add garlic, and stir fry another 30-60 seconds.
Return the eggs, chicken, and sauce to skillet with vegetables and mix well. Let simmer for 1 minute or so until everything is warmed through.
Serve and enjoy!

Notes

*After cooking the eggs, you may want to switch to a larger skillet. A 10-inch skillet is really too small to be able to stir everything well. You can use a larger skillet from the start if you want to, but the eggs may only cover part of the skillet.

Once cooled, leftover Moo Shu Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or the microwave.

Nutrition