Moo Shu Chicken is one of those delightful dishes that brings a touch of Chinese cuisine right to your kitchen. Originating from northern China, this dish is known for its vibrant flavors and satisfying textures. It’s perfect for those nights when you crave something a bit different but still comforting. Plus, it’s a great way to sneak in some veggies! I love making this on a Friday night after a long week, as it’s both a treat and a breeze to whip up.
Moo Shu Chicken pairs wonderfully with some warm, soft Mandarin pancakes or even simple flour tortillas if you’re in a pinch. A side of steamed jasmine rice or a light cucumber salad can complement the dish beautifully, balancing the savory flavors with a bit of freshness. If you’re feeling indulgent, a cold glass of white wine or a crisp beer can make this meal feel extra special.
Servings: 4
Ingredients
1 pound boneless, skinless chicken breasts, thinly sliced
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
2 cups shredded cabbage
1 cup sliced mushrooms
1/2 cup shredded carrots
4 green onions, sliced
1/4 cup bamboo shoots, sliced
1 tablespoon sesame oil
Salt and pepper to taste
8 Mandarin pancakes or flour tortillas.
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
2 cups shredded cabbage
1 cup sliced mushrooms
1/2 cup shredded carrots
4 green onions, sliced
1/4 cup bamboo shoots, sliced
1 tablespoon sesame oil
Salt and pepper to taste
8 Mandarin pancakes or flour tortillas.
Directions
1. In a small bowl, mix together the soy sauce, hoisin sauce, and oyster sauce. Set aside.
2. Heat the vegetable oil in a large skillet over medium-high heat.
3. Add the chicken slices to the skillet and cook until they are golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the garlic and ginger, and sauté for about 30 seconds until fragrant.
5. Add the cabbage, mushrooms, carrots, green onions, and bamboo shoots to the skillet. Stir-fry the vegetables until they are tender-crisp, about 4-5 minutes.
6. Return the chicken to the skillet and pour the sauce mixture over the chicken and vegetables. Stir well to combine.
7. Drizzle the sesame oil over the mixture and season with salt and pepper to taste.
8. Serve the Moo Shu Chicken with warm Mandarin pancakes or flour tortillas. Enjoy!
Variations & Tips
For a vegetarian version, you can substitute the chicken with firm tofu or tempeh. If you want to add more heat, toss in some sliced chili peppers or a dash of chili oil. For a gluten-free option, ensure your soy sauce and hoisin sauce are gluten-free, and serve with gluten-free wraps or rice. You can also experiment with adding other vegetables like bell peppers or snap peas for extra crunch.