Description
Moo shu chicken brings Chinese takeout right to my kitchen with maximum flavor and minimal effort. This simple stir-fry packs serious taste into a quick weeknight dinner that keeps everyone coming back for seconds.
Ingredients
Scale
Proteins:
- 1 lb (450 g) boneless, skinless chicken breast, thinly sliced
- 2 large eggs, lightly beaten
Vegetables and Aromatics:
- 2 cups shredded cabbage
- 1 cup shiitake mushrooms, sliced
- 1 cup carrots, julienned
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Sauces and Oils:
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 46 Mandarin pancakes or flour tortillas
- Extra hoisin sauce for serving
Instructions
- Prepare the chicken by slicing 1 lb (450 g) boneless, skinless chicken breast into thin strips. Marinate the meat with 1 tablespoon soy sauce, 1 teaspoon hoisin sauce, and 1 teaspoon sesame oil for 10 minutes to infuse deep flavor.
- Crack 2 large eggs into a small bowl and lightly beat them. Heat 1 teaspoon vegetable oil in a wok at 350°F (175°C). Scramble the eggs until just set, creating soft, delicate curds. Transfer to a separate plate.
- Increase the wok’s heat to high and add 1 tablespoon vegetable oil. Carefully place marinated chicken strips into the hot wok. Stir-fry for 3-4 minutes at 400°F (204°C) until the meat turns golden brown and cooks completely through.
- Remove the chicken and wipe the wok clean. Add the remaining oil and drop in 2 minced garlic cloves and 1 teaspoon grated fresh ginger. Sauté for 30 seconds to release their aromatic qualities.
- Toss 2 cups shredded cabbage, 1 cup sliced shiitake mushrooms, and 1 cup julienned carrots into the wok. Stir-fry for 2-3 minutes at 375°F (190°C) until vegetables remain crisp and vibrant.
- Return the cooked chicken and scrambled eggs to the wok. Drizzle with the remaining 1 tablespoon soy sauce and 1 tablespoon hoisin sauce. Gently mix everything together for 1 minute to reheat and coat evenly.
- Warm 4-6 Mandarin pancakes or flour tortillas. Spoon the hot chicken and vegetable mixture onto the pancakes. Serve immediately with extra hoisin sauce on the side.
Notes
- Marinate the chicken for at least 10 minutes to help tenderize and infuse flavor into the meat.
- Scramble eggs just until set to keep them soft and prevent overcooking, which can make them rubbery.
- Use a wok or large skillet on high heat to get a nice golden sear on the chicken and create that classic stir-fry texture.
- For a low-carb version, swap flour pancakes with lettuce wraps or serve over cauliflower rice to reduce carbohydrates.
- Prep Time: 10 minutes
- Cook Time: 57 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg