Description
A quick and flavorful Chinese-American classic, Easy Moo Shu Chicken combines tender chicken, crisp cabbage, mushrooms, scrambled eggs, and a sweet-savory hoisin sauce, all wrapped in warm pancakes or tortillas for a better-than-takeout meal.
Ingredients
1 lb boneless, skinless chicken breasts, thinly sliced
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
2 large eggs, lightly beaten
2 cups shredded green cabbage (or coleslaw mix)
1 cup mushrooms, thinly sliced (shiitake, cremini, or button)
1 medium carrot, julienned
2 green onions, chopped
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
3 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
Mandarin pancakes or small flour tortillas for serving
Instructions
Toss sliced chicken with soy sauce and cornstarch; set aside.
Heat a little oil in a wok or skillet, scramble the eggs until set, then remove.
Cook the chicken in the same pan until no longer pink; transfer to a plate.
Add cabbage, mushrooms, carrot, garlic, and ginger to the pan; stir-fry until crisp-tender.
Return chicken and eggs to the pan. Stir in hoisin sauce, rice vinegar, sesame oil, and green onions. Toss to coat.
Serve hot in mandarin pancakes, tortillas, or lettuce wraps.
Notes
Slice chicken thinly against the grain for tenderness.
Use tortillas or lettuce leaves if mandarin pancakes aren’t available.
For a lighter version, double the vegetables and reduce the oil.
Filling can be made ahead and stored for easy meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving (about 1¼ cups filling with 2 small tortillas)
- Calories: 350
- Sugar: 7 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 135 mg