MOO SHU CHICKEN
There is no need to order take-out when you can make this classic moo shu chicken at home. It is simple and bursting with flavor. Serve over rice or Chinese mandarin pancakes if desired.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Asian Chinese
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Stir in chicken and set aside.
- Whisk remaining 4 tablespoons water, 1 teaspoon sesame oil, hoisin sauce, oyster sauce, and soy sauce together in a separate bowl. Set aside.
- Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add eggs and cook 3 minutes; flip and cook until firm and set, about 3 minutes more. Transfer to a cutting board and slice into thin strips.
- Add chicken mixture to the same skillet over medium-high heat. Cook chicken for 6 minutes; flip and cook until chicken is golden brown and juices run clear, about 6 minutes more. Remove from heat and set aside.
- Heat remaining teaspoon vegetable oil in a large skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry. Cook until cabbage starts to wilt, about 2 minutes.
- Add chicken, eggs, and sauce mixture to cabbage mixture. Cook and stir until sauce has thickened, about 5 minutes. Toss in green onions and serve immediately.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 17.4 g, Cholesterol 156.6 mg, Fat 13.8 g, Fiber 2.3 g, Protein 30.3 g, SaturatedFat 2.8 g, Sodium 585.4 mg, Sugar 3.3 g
SLOW-COOKER CARIBBEAN MOO SHU CHICKEN
A tropical twist on a takeout favorite, this slow-cooker creation is simple, satisfying and destined to become a new family favorite! -Shannon Kohn, Simpsonville, South Carolina
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a 4- or 5-qt. slow cooker, combine first 5 ingredients. In a small bowl, stir together tomatoes, hoisin sauce and hot pepper sauce. Pour tomato mixture over chicken mixture. Cook, covered, on low until chicken is tender, 3-4 hours. Remove meat. When cool enough to handle, shred with 2 forks; return to slow cooker. Heat through., To serve, divide mixture evenly among tortillas. Top with coleslaw and chopped peanuts.
Nutrition Facts : Calories 552 calories, Fat 15g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 1122mg sodium, Carbohydrate 66g carbohydrate (24g sugars, Fiber 7g fiber), Protein 35g protein.
FAMILY CIRCLE MOO-SHU CHICKEN
Make and share this Family Circle Moo-Shu Chicken recipe from Food.com.
Provided by Cricketo
Categories One Dish Meal
Time 20m
Yield 10 rolls, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat the oil over medium heat. Add the garlic, coleslaw mix, carrot and scallions. Cook, stirring occasionally, for 8 minutes, until vegetables are softened.
- Stir in the hoisin and soy sauce and cook for 2 minutes. Add chicken; stir to combine with vegetables and heat through.
- To serve, heat tortillas according to package directions. Spoon 1/2 cup of chicken mixture down center of tortilla and roll up.
MOO SHU CHICKEN (EASY RECIPE)
Steps:
- In a large bowl, whisk together 2 tablespoons of water, 2 teaspoons of sesame oil, and cornstarch until dissolved. Add the chicken and toss to coat. Set aside to marinate.
- In a small bowl, whisk together the 4 remaining tablespoons of water, the remaining 1 teaspoon of sesame oil, hoisin sauce, oyster sauce, and soy sauce until well-combined. Set aside.
- Heat 1 teaspoon of vegetable oil in a large skillet over medium heat. Pour the beaten eggs and cook for 3 minutes. Flip it over and cook for 3 minutes more, or until set. Slice scrambled eggs into thin strips.
- To the same skillet over medium-high heat, add the chicken strips. Cook for 6 minutes on one side and flip. Cook for 6 more minutes, or until golden brown and juices run clear. Remove from the skillet and set aside.
- Heat the remaining teaspoon of vegetable oil in the same skillet over medium-high heat. Add the shredded cabbage, drained shiitake mushrooms, garlic, and sherry. Cook, stirring regularly until the cabbage starts to wilt, about 2 minutes.
- Add the chicken, eggs, and sauce mixture. Stir until sauce has thickened, about 5 minutes. Remove from heat. Mix in the green onions and serve immediately. Enjoy!
Nutrition Facts : Calories 319 cal
MOO SHU CHICKEN WRAPS
Great for leftover chicken. Perfect for those nights where everyone has to be somewhere and quick! Use a roasted chicken from the store if you have no leftovers.
Provided by mary winecoff
Categories Chicken
Time 8m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a nonstick skillet.
- Add coleslaw mix and cook briefly, 2 to 3 minutes, just until slightly softened but still crunchy.
- Add chicken and cook another minute or two, to heat through.
- Stir in hoisin sauce and soy sauce.
- Remove from heat.
- Place tortillas on a plate and cover with plastic wrap.
- Microwave on high (100% power) for 45 to 60 seconds, until softened.
- Place 1/4 of the chicken and cabbage mixture on a tortilla.
- Fold each end over, then roll to make an enclosed wrap.
MU SHU CHICKEN
This is a very tasty streamlined recipe for Chinese mu shu chicken. It makes a lot. Avoid overcooking the vegetables.
Provided by Chris from Kansas
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the peanut and sesame oil in a 12-inch nonstick skillet on medium.
- Slice the green onions, using all the whites and enough of the tender green tops to make about 1 cup.
- Immediately add the onions, shredded cabbage mix and mushrooms to the skillet.
- Raise the heat to high and cook to soften vegetables, stirring from time to time.
- Meanwhile, cut the chicken through its width (the short way) into 1/4 inch wide strips, adding strips to the skillet as you slice.
- Mix the cornstarch into the sherry and add it to the skillet along with the soy sauce and garlic.
- Stir well.
- Add the broccoli slaw and carrots (if desired) and stir.
- Continue to stir fry, stirring frequently, about 5 to 7 minutes until the chicken is no longer pink.
- Just before serving, put the tortillas on a plate and microwave, uncovered, 1 minute 30 seconds to warm through.
- To serve, spread hoisin sauce to taste on each tortilla (1/2 to 1 tsp) and spread 1/2 cup filing on each tortilla.
- Roll up, burrito style.
- Serve at once.
Nutrition Facts : Calories 352.4, Fat 11.4, SaturatedFat 2.4, Cholesterol 25.2, Sodium 885.5, Carbohydrate 44.2, Fiber 3.9, Sugar 3.5, Protein 16.1
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MOO SHU CHICKEN (WITH HOMEMADE MANDARIN PANCAKES)
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5/5 (41)Total Time 1 hr 20 minsCategory Chicken And PoultryCalories 257 per serving
- Mix the sliced chicken and marinade ingredients in a bowl until well-incorporated, and set aside for 15 minutes.
- Pour 1 tablespoon oil into a heated frying pan and pour in the beaten eggs to make an omelet. Transfer to a cutting board, and cut the egg omelet into thin strips. Set aside. Combine the hot water, 1 tablespoon hoisin sauce, 1 tablespoon oyster sauce, 1 teaspoon light soy sauce, and 1/2 teaspoon sesame oil in a bowl. Stir until well-combined and set aside.
- Heat another tablespoon of oil in your wok or large skillet until it's almost smoking, and add the chicken. Lightly sear on all sides until about 80% done, and remove from the wok. Set aside.
- Add an additional tablespoon of oil to the wok, and turn the heat up to high. Stir in the garlic, followed immediately by the cabbage, shiitake mushrooms, wood ear mushrooms, bamboo shoots, and lily flowers. Give everything a good stir for 1 minute. Add the Shaoxing wine, and stir-fry for another 20 seconds.
MOO SHU CHICKEN - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
5/5 (40)Total Time 25 minsCategory Main CourseCalories 177 per serving
- Heat the oil in a large, deep skillet over medium-high heat, about 2 minutes. Add the shredded cabbage, garlic, and ginger. Cook, stirring, until the cabbage is tender-crisp, about 1 minute.
- Reduce the heat to medium. Give the sauce another mix, then stir in the green onions and the sauce. Cook, stirring, until the chicken and cabbage are well-coated in the sauce, about 1 more minute. Serve immediately.
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