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
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1 lb boneless, skinless chicken breasts, thinly sliced
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2 tablespoons soy sauce
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1 tablespoon cornstarch
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2 tablespoons vegetable oil
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2 large eggs, lightly beaten
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2 cups shredded green cabbage (or coleslaw mix)
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1 cup mushrooms, thinly sliced (shiitake, cremini, or button)
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1 medium carrot, julienned
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2 green onions, chopped
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2 garlic cloves, minced
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1 tablespoon fresh ginger, grated
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3 tablespoons hoisin sauce
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1 tablespoon rice vinegar
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1 teaspoon sesame oil
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Mandarin pancakes or small flour tortillas for serving
Instructions
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Toss sliced chicken with soy sauce and cornstarch; set aside.
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Heat a little oil in a wok or skillet, scramble the eggs until set, then remove.
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Cook the chicken in the same pan until no longer pink; transfer to a plate.
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Add cabbage, mushrooms, carrot, garlic, and ginger to the pan; stir-fry until crisp-tender.
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Return chicken and eggs to the pan. Stir in hoisin sauce, rice vinegar, sesame oil, and green onions. Toss to coat.
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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