Mou Shu Chicken Recipes

MOO SHU CHICKEN

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.

MOU SHU CHICKEN WRAPS

Steps:

• In 1-quart saucepan, cook all sauce ingredients over medium heat about 5 minutes, stirring occasionally, until plums are tender.
• In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 8 to 10 minutes, stirring occasionally, until no longer pink in center. Stir in hoisin sauce, gingerroot, wine, sugar, cabbage and carrots; cook 4 to 6 minutes, stirring constantly, until cabbage is crisp-tender.
• Warm tortillas as directed on package. Place 1 cup chicken mixture on each tortilla; roll tortilla around filling. Serve with sauce.

MOU SHU CHICKEN

Steps:

• Heat oil in 4-quart Dutch oven over medium-high heat. Cook coleslaw mix, mushrooms, chicken and gingerroot in oil about 10 minutes, stirring frequently, until vegetables are tender. Stir in hoisin sauce. Reduce heat; keep warm.
• Stir Bisquick mix, milk and egg in medium bowl until blended. Stir in onions.
• Lightly spray 10-inch skillet with cooking spray; heat over medium-high heat. Pour slightly less than 1/4 cup batter into skillet; rotate skillet to make a thin pancake, 5 to 6 inches in diameter. Cook until bubbles break on surface; turn. Cook other side until golden brown. Keep warm while making remaining pancakes.
• Spoon about 1/2 cup vegetable mixture onto each pancake; 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!

MU SHU CHICKEN

Steps:

• Heat a wok over a high heat, and add 2 tablespoons groundnut oil. Add the eggs, and cook until scrambled. Remove them from the wok to put aside. Wipe the pan clean.
• Reheat the wok, and add the remaining groundnut oil. Stir-fry the garlic, and ginger, for a few seconds, and then add the chicken, and cook for 1 minute, or until the pieces start to turn slightly brown. Then, add the rice wine or sherry, and stir well. Stir-fry for a few more seconds, and then add the dried mushrooms, and carrot. Stir-fry for 1 minute.
• Add the gherkins, the dried wood ear mushrooms, the bamboo shoots, and the dry-roasted peanuts to the wok, and mix well. Stir in the scrambled eggs. Season with the light soy sauce, sesame oil, and white pepper, and transfer the chicken to a serving dish.
• To serve: place the dish in the center of the table with the lettuce leaves on the side. Stuff each lettuce leaf with the filling, and enjoy.

MU SHU CHICKEN

Steps:

• Whisk the hoisin, soy, mirin, sesame oil, garlic and ginger in a mixing bowl. Season with salt and pepper. Add the sliced chicken and toss to coat evenly. Marinate the chicken, covered, at room temperature for 20 to 30 minutes.
• Once 5 minutes of marinating time remains, heat a large wok or skillet over high heat and add 2 tablespoons of the canola oil to heat. Using a slotted spoon, strain the chicken add to the very hot wok or skillet. Cook, allowing it to brown, stirring occasionally, about 2 minutes. Add the red bell pepper and the onion slices, allowing them to soften, another minute. Next, add the cabbages and carrots and cook, stirring occasionally, until just browning, about 2 minutes. Push the chicken and vegetables to the side of the wok and stir in the mushrooms, bamboo shoots and water chestnuts. Remove from the heat and set aside, keeping warm.
• Place a nonstick skillet over medium heat and add the remaining 1 tablespoon canola oil. Add the beaten eggs to the skillet, allowing to scramble, 2 to 3 minutes. Once cooked, break up the eggs with a rubber spatula and add to the chicken. Toss to combine.
• Spread about 1 tablespoon hoisin sauce on each Chinese Crepes with Scallions. Top with some mu shu chicken, sesame seeds and scallions. Add cilantro leaves if desired. Roll up like a crepe and serve with Sriracha if desired.
• In a medium glass mixing bowl, whisk the flours, salt, 1 cup water, the sesame oil and eggs; the batter should be smooth and free of lumps.
• Heat a crepe pan or 8-inch nonstick skillet over medium heat. Very lightly coat the skillet with nonstick cooking spray. Ladle in 1/4 cup of the batter. Gently rotate the skillet for a few seconds, swirling the batter to create a thin, even layer over the bottom. Add 1 to 2 tablespoons scallions to each pancake at this point. Cook the pancake until the underside is pale and just firmed up, about 1 minute.
• Flip the pancake over and cook for another 30 seconds. Remove from the skillet and transfer to a plate and cover with a kitchen towel. Continue with the rest of the batter until all the pancakes have been made. Keep warm until ready to serve.

MOU SHU CHICKEN

Steps:

• Prepare Plum Sauce. Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil 8 to 10 minutes, stirring occasionally, until no longer pink in center.Stir in remaining ingredients except tortillas. Cook 4 to 6 minutes, stirring constantly, until cabbage is crisp-tender.Warm tortillas as directed on package. Place about 1/3 cup chicken mixture on each tortilla roll tortilla around filling. Serve with sauce.1 Serving: Calories 335 (Calories from Fat 90) Fat 10g (Saturated 2g) Cholesterol 35mg Sodium 680mg Carbohydrate 46g (Dietary Fiber 5g) Protein 20g% Daily Value: Vitamin A 62% Vitamin C 22% Calcium 12% Iron 18%Diet Exchanges: 2 Starch, 1 1/2 Very Lean Meat, 3 Vegetable, 1 FatTry ThisCan't find fresh plums? Try chopping canned plums for the sauce. You may also be able to find bottled plum sauce in the Asian foods aisle, though it will be smooth rather than chunky.Plum Sauce1 cup sliced plums1/4 cup plum jam1 tablespoon white vinegarMix all ingredients in 1-quart saucepan. Cook over medium heat about 5 minutes, stirring occasionally, until plums are tender.

MU SHU CHICKEN

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.

MOU SHU CHICKEN WRAPS

Steps:

• In a 10 inch skillet, heat oil over medium-high heat.
• Pepper chicken and put chicken in skillet and cook for 8 to 10 minutes, stirring occasionally, until no longer pink in center.
• About 2 minutes before chicken is done, if using, add red pepper flakes and garlic.
• Stir in hoisin sauce, ginger, wine, sugar, coleslaw mix and carrots. Cook 4 to 6 minutes, stirring constantly, until vegetables are crisp tender.
• Warm tortilla as directed on package.
• Place a portion of chicken mixture on each tortilla, roll tortilla around filling.
• If desired, you can serve with plum sauce or other sauce of your choosing.