Moo Shu Chicken Recipe

Name: Moo Shu Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 6 tablespoons cold water, divided; 3 teaspoons sesame oil, divided; 2 teaspoons cornstarch; 1 pound chicken breast tenderloins, cut into thin strips; 2 tablespoons hoisin sauce; 2 tablespoons oyster sauce; 2 teaspoons soy sauce; 2 teaspoons vegetable oil, divided; 2 large eggs, beaten; 3 cups shredded cabbage or coleslaw mix; 1 (4 ounce) can sliced shiitake mushrooms, drained; 2 cloves garlic, minced; 1 tablespoon sherry; 3 green onions, chopped

Cook Time: 30 minutes

Original Recipe (1X) yields 4 servings

Ingredients:

6 tablespoons cold water, divided
3 teaspoons sesame oil, divided
2 teaspoons cornstarch
1 pound chicken breast tenderloins, cut into thin strips
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 teaspoons soy sauce
2 teaspoons vegetable oil, divided
2 large eggs, beaten
3 cups shredded cabbage or coleslaw mix
1 (4 ounce) can sliced shiitake mushrooms, drained
2 cloves garlic, minced
1 tablespoon sherry
3 green onions, chopped

Directions:

In a large bowl, whisk together 2 tablespoons cold water, 2 teaspoons sesame oil, and cornstarch until smooth. Add the chicken strips and toss to coat. Set aside to marinate.
In a separate bowl, combine the remaining 4 tablespoons cold water with 1 teaspoon sesame oil. Whisk in hoisin sauce, oyster sauce, and soy sauce until fully combined. Set the sauce aside.
Heat 1 teaspoon vegetable oil in a skillet over medium heat. Pour in the beaten eggs and cook for about 3 minutes until the edges set. Flip the eggs and cook for another 3 minutes, or until firm. Transfer to a cutting board and slice into thin strips.
Add the marinated chicken to the skillet and cook over medium-high heat for 6 minutes, turning once. Once the chicken is golden brown on the outside and juices run clear, transfer it to a plate.
In the same skillet, heat the remaining 1 teaspoon vegetable oil over medium-high heat. Add the shredded cabbage, shiitake mushrooms, garlic, and sherry. Cook for about 2 minutes, until the cabbage starts to wilt.
Add the cooked chicken, sliced eggs, and reserved sauce to the skillet. Stir occasionally and cook until the sauce thickens, about 5 minutes.
Once the sauce has thickened, toss in the chopped green onions and serve immediately. Enjoy your delicious stir-fry!

Nutrition Facts (per serving):

Calories: 319
Fat: 14g (18% Daily Value)
Saturated Fat: 3g (14% Daily Value)
Cholesterol: 157mg (52% Daily Value)
Sodium: 585mg (25% Daily Value)
Total Carbohydrate: 17g (6% Daily Value)
Dietary Fiber: 2g (8% Daily Value)
Total Sugars: 3g
Protein: 30g (61% Daily Value)
Vitamin C: 25mg (27% Daily Value)
Calcium: 72mg (6% Daily Value)
Iron: 2mg (12% Daily Value)
Potassium: 453mg (10% Daily Value)

History of Moo Shu Chicken

Moo Shu Chicken is a popular dish in Chinese cuisine, particularly known for its savory, umami-rich flavors. The dish is believed to have originated in northern China, with the name "moo shu" referring to the wood (or "mu shu") used to make the dish's original wrapping. Traditionally, it was made with pork or chicken and served with thin pancakes or steamed buns. Moo Shu Chicken was created as a way to use up leftover ingredients, and over time, it evolved into a restaurant favorite, especially in Western countries.

Regional Variations

The dish has many regional variations throughout China. In northern regions, where it originated, Moo Shu Chicken is often prepared with shredded cabbage, scrambled eggs, and sometimes, various mushrooms, including the popular shiitake. The sauce typically includes a blend of soy sauce, hoisin, and oyster sauce, which gives it a rich, balanced taste. In contrast, some regions may opt for other vegetables or different meats, depending on availability and local preferences. In Western adaptations, such as American Chinese cuisine, the dish is often served with pancakes, which are used to wrap the filling before eating.

Distinguishing Features

Moo Shu Chicken stands out from other stir-fried Chinese dishes due to its distinct combination of ingredients, including scrambled eggs, mushrooms, and cabbage. Unlike similar dishes like Kung Pao Chicken or General Tso's Chicken, Moo Shu is typically lighter and more vegetable-forward, with a mild sweetness balanced by the savory depth of soy and hoisin sauces. The use of pancakes to wrap the dish before consumption also gives it a unique texture and presentation, making it a fun and interactive meal.

Where is Moo Shu Chicken Typically Served?

This dish is commonly found in Chinese restaurants worldwide, especially in those offering Northern Chinese or American Chinese cuisine. It is a popular choice for family-style dining, where the dish can be shared and wrapped in pancakes. You will often find Moo Shu Chicken served as part of a larger meal in restaurants, especially in settings that emphasize shared plates, such as Chinese buffets or banquet-style meals. The dish can also be found in fast-casual Chinese restaurants that cater to those looking for a lighter, vegetable-rich meal.

Interesting Facts

The original Moo Shu dish was created to celebrate the harvest season, with ingredients reflecting the abundance of the fall crops in northern China.
Moo Shu Chicken is often considered a healthier option in Chinese cuisine, as it is loaded with vegetables and lean protein from the chicken, making it lower in calories and fat compared to other deep-fried Chinese dishes.
While Moo Shu Chicken is traditionally served with pancakes in China, in Western adaptations, some restaurants serve it with tortillas or other types of flatbreads.
Despite being a relatively simple dish, Moo Shu Chicken has a complex flavor profile, thanks to the combination of savory, sweet, and umami-rich sauces and the crispy texture of the cabbage and mushrooms.

Whether you're looking for a quick weeknight dinner or planning a family-style meal, Moo Shu Chicken is a flavorful and versatile option. Enjoy the delightful balance of textures and flavors as you wrap the ingredients in a soft pancake, creating a unique culinary experience.

FAQ about Moo Shu Chicken Recipe

Leftover Moo Shu Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm it in a skillet over medium heat or in the microwave. However, for best results, reheating on the stove will help maintain the dish’s texture.

Yes, you can prepare the individual components (marinate the chicken, cook the eggs, chop vegetables, and make the sauce) ahead of time and store them separately in the refrigerator. When ready to serve, simply combine the ingredients and cook according to the recipe. This makes the final steps faster!

Moo Shu Chicken can be frozen, but keep in mind that the cabbage and other vegetables may become softer once thawed. If you plan to freeze the dish, it’s best to freeze the cooked chicken and sauce separately from the vegetables and eggs. Store everything in an airtight container and consume within 2-3 months for best quality.

Yes, you can substitute shiitake mushrooms with other types of mushrooms such as button mushrooms, cremini, or even wood ear mushrooms. Keep in mind that the flavor profile will change slightly depending on the mushroom variety you choose.

To make this dish vegetarian, you can substitute the chicken with tofu or tempeh. For a vegan version, also replace the eggs with a plant-based egg alternative, and ensure the hoisin sauce and oyster sauce are vegan-friendly.

Moo Shu Chicken is often served with pancakes or steamed rice. You can serve it with thin Chinese pancakes (often used for Peking duck) or warm flour tortillas as a wrap. It also pairs well with steamed jasmine rice or fried rice for a complete meal.

While sesame oil adds a distinct flavor, you can use a neutral oil like vegetable oil or canola oil if you prefer. However, for the authentic taste, it’s recommended to use sesame oil, especially in the sauce and marinating steps.

This recipe is not inherently spicy. However, if you like some heat, you can add chili flakes or a dash of sriracha to the sauce for a spicy kick.

Yes, you can scale the recipe to make more or fewer servings. Simply adjust the quantities of ingredients accordingly, but keep in mind that the cooking times may vary slightly, especially when cooking larger quantities of chicken or vegetables.