Best 6 Moo 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.

MOO SHU CHICKEN WRAPS

Steps:

• Heat oil in a nonstick skillet.
• Add coleslaw mix and cook briefly, 2 to 3 minutes, just until slightly softened but still crunchy.
• Add chicken and cook another minute or two, to heat through.
• Stir in hoisin sauce and soy sauce.
• Remove from heat.
• Place tortillas on a plate and cover with plastic wrap.
• Microwave on high (100% power) for 45 to 60 seconds, until softened.
• Place 1/4 of the chicken and cabbage mixture on a tortilla.
• Fold each end over, then roll to make an enclosed wrap.

MOO SHU CHICKEN CONES

Steps:

• In a large skillet, saute the mushrooms in oil over medium heat until tender. Add ginger and garlic; cook 1 minute longer., Stir in the coleslaw mix, chicken, green onions, hoisin sauce, honey and sesame oil; heat through., To serve, cut tortillas in half. Roll up each into a cone shape. Spoon 2 tablespoons filling into each cone. Arrange, seam side down, on a serving platter.

FAMILY CIRCLE MOO-SHU CHICKEN

Steps:

• In a large nonstick skillet, heat the oil over medium heat. Add the garlic, coleslaw mix, carrot and scallions. Cook, stirring occasionally, for 8 minutes, until vegetables are softened.
• Stir in the hoisin and soy sauce and cook for 2 minutes. Add chicken; stir to combine with vegetables and heat through.
• To serve, heat tortillas according to package directions. Spoon 1/2 cup of chicken mixture down center of tortilla and roll up.

MOO SHU CHICKEN

Steps:

• Slice chicken into thin strips.
• In a medium bowl, combine marinade ingredients and add chicken, tossing to coat.
• Cover and marinate in refrigerator for 15-30 minutes.
• Remove chicken from refrigerator and discard marinade.
• Heat wok and add peanut oil.
• Add chicken and stir-fry until it turns white- for about 5 minutes.
• Add mushrooms and ginger.
• Cook and stir for 2-3 minutes.
• Add cabbage, carrots and green onions.
• Stir for 2 minutes and remove from heat.
• To serve, spread one side of each tortilla with 2 tsps.
• of Hoi sin sauce, spoon 1/2 cup chicken mixture in centre of each tortilla.
• Fold bottom-up and serve.

MOO SHU CHICKEN

Steps:

• Mix together marinade ingredients, add chicken, and mix to coat. Prepare vegetables, and grate ginger and garlic so everything will be ready. Heat large skillet on medium-high heat with grape seed oil and when oil is hot, add the chicken, stir-fry until cooked through, probably 3 to 4 minutes depending upon how thick you cut the chicken, remove chicken from pan. Add the grape seed oil, then the celery, ginger, and garlic. Saute for one minute. Add the vegetables in the following order, stir-frying for 1 to 2 minutes after each addition: mushrooms, cabbage, bean sprouts, green onion. Make a hole in middle of pan and cook egg. Add the kikoman soya sauce and chicken, toss and combine. Serve over a bed of cauliflower rice or in a lettuce wrap.