Moo Shu Chicken Recipe
Moo Shu Chicken is a vibrant and flavorful Chinese stir-fry dish featuring thinly sliced chicken breast, fresh vegetables like shredded cabbage, mushrooms, carrots, and bamboo shoots, all tossed in a savory blend of soy, hoisin, and oyster sauces. Served traditionally with delicate Mandarin pancakes or soft flour tortillas, this dish offers a delightful combination of textures and rich umami flavors, perfect for a quick and satisfying dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Scale
Protein
- 1 pound boneless, skinless chicken breasts, thinly sliced
Sauces & Oils
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
Aromatics
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Vegetables
- 2 cups shredded cabbage
- 1 cup sliced mushrooms
- 1/2 cup shredded carrots
- 4 green onions, sliced
- 1/4 cup bamboo shoots, sliced
Seasonings
- Salt and pepper to taste
Serving
- 8 Mandarin pancakes or flour tortillas
Instructions
- Prepare the Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, and oyster sauce until well blended. Set aside to use later in the stir-fry.
- Heat the Skillet: Place a large skillet or wok over medium-high heat and allow it to get hot to ensure a good sear on the chicken and prevent sticking.
- Cook the Chicken: Add vegetable oil to the hot skillet. Once shimmering, add the thinly sliced chicken in a single layer. Cook for 5-7 minutes, stirring occasionally until the chicken is golden brown and fully cooked (internal temperature 165°F/74°C). Remove chicken from skillet and set aside.
- Sauté Aromatics: In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, taking care not to burn them.
- Stir-Fry Vegetables: Add shredded cabbage, sliced mushrooms, shredded carrots, sliced green onions, and bamboo shoots. Stir-fry over medium-high heat for 4-5 minutes until vegetables are tender-crisp and vibrant in color. Stir frequently to avoid burning.
- Combine and Sauce: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and stir well to coat everything evenly. Continue stir-frying for 1-2 minutes to let the sauce thicken and flavors meld.
- Finish with Sesame Oil: Drizzle sesame oil over the stir-fry. Season with salt and pepper to taste. Stir gently and adjust seasoning as needed.
- Serve and Enjoy: Serve the Moo Shu Chicken hot alongside warm Mandarin pancakes or flour tortillas. Let everyone assemble their own wraps with the filling. Optional sides like steamed jasmine rice or cucumber salad complement this dish well.
Notes
- For a richer flavor, chicken thighs can substitute chicken breasts; just ensure they’re thinly sliced.
- Vegetarian alternatives include firm tofu or sliced portobello mushrooms prepared similarly.
- Low-sodium soy sauce can be used for reduced salt intake.
- Vegetarian oyster sauce made from mushrooms can replace traditional oyster sauce if preferred.
- Mandarin pancakes are preferred for authentic experience; flour tortillas work fine as a substitute.
- Do not overcook vegetables to maintain their crunch and bright color.
- Use toasted sesame oil as a finishing oil for enhanced aroma; avoid cooking with it at high heat.
- Ensure chicken is removed before cooking vegetables to maintain tenderness.
Keywords: Moo Shu Chicken, Chinese stir-fry, chicken recipe, Asian chicken dish, Mandarin pancakes, hoisin sauce chicken, healthy stir-fry, quick Chinese dinner
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