Best 11 Mu Shu Chicken Recipes

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Mu shu chicken is a classic Chinese dish that is popular all over the world. It is made with thinly sliced chicken, vegetables, and a flavorful sauce. The dish is typically served with thin pancakes, which are used to wrap up the chicken and vegetables. Mu shu chicken is a relatively easy dish to make, and it can be made with a variety of ingredients. This article will provide you with some of the best recipes for mu shu chicken, so that you can find the perfect one for your taste.

Here are our top 11 tried and tested recipes!

MOO SHU CHICKEN



Moo Shu Chicken image

There is no need to order take-out when you can make this classic moo shu chicken at home. It is simple and bursting with flavor. Serve over rice or Chinese mandarin pancakes if desired.

Provided by Soup Loving Nicole

Categories     World Cuisine Recipes     Asian     Chinese

Time 50m

Yield 4

Number Of Ingredients 14

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 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

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.

Nutrition Facts : Calories 319.1 calories, Carbohydrate 17.4 g, Cholesterol 156.6 mg, Fat 13.8 g, Fiber 2.3 g, Protein 30.3 g, SaturatedFat 2.8 g, Sodium 585.4 mg, Sugar 3.3 g

MU SHU CHICKEN



Mu Shu Chicken image

Provided by Guy Fieri

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 31

1/3 cup hoisin sauce, plus more for serving
3 tablespoons low-sodium soy sauce
2 tablespoons mirin
1 1/2 tablespoons sesame oil
3 tablespoons peeled and minced fresh ginger
1 tablespoon minced garlic
Kosher salt and freshly ground black pepper
1 pound boneless, skinless chicken thighs, sliced
3 tablespoons canola oil
1 red pepper, seeded, membrane removed, julienned
1/2 yellow onion, thinly sliced
1/2 medium head green cabbage, finely shredded
1/2 large head Napa cabbage, finely shredded
1/2 medium head purple cabbage, finely shredded
1/2 cup julienned carrots
1 cup sliced button mushrooms
1/4 cup shaved bamboo shoots, drained
1/4 cup sliced water chestnuts, drained
4 eggs, beaten
2 recipes Chinese Crepes with Scallions, recipe follows
3 tablespoons toasted black sesame seeds
1 small bunch scallions, finely shaved
Fresh cilantro leaves, for serving, optional
Sriracha, for serving, optional
3/4 cup all-purpose flour
1/4 cup rice flour
1/2 teaspoon salt
1/8 teaspoon toasted sesame oil
2 eggs
2 scallions, finely sliced
Nonstick cooking spray

Steps:

  • Whisk the hoisin, soy, mirin, sesame oil, garlic and ginger in a mixing bowl. Season with salt and pepper. Add the sliced chicken and toss to coat evenly. Marinate the chicken, covered, at room temperature for 20 to 30 minutes.
  • Once 5 minutes of marinating time remains, heat a large wok or skillet over high heat and add 2 tablespoons of the canola oil to heat. Using a slotted spoon, strain the chicken add to the very hot wok or skillet. Cook, allowing it to brown, stirring occasionally, about 2 minutes. Add the red bell pepper and the onion slices, allowing them to soften, another minute. Next, add the cabbages and carrots and cook, stirring occasionally, until just browning, about 2 minutes. Push the chicken and vegetables to the side of the wok and stir in the mushrooms, bamboo shoots and water chestnuts. Remove from the heat and set aside, keeping warm.
  • Place a nonstick skillet over medium heat and add the remaining 1 tablespoon canola oil. Add the beaten eggs to the skillet, allowing to scramble, 2 to 3 minutes. Once cooked, break up the eggs with a rubber spatula and add to the chicken. Toss to combine.
  • Spread about 1 tablespoon hoisin sauce on each Chinese Crepes with Scallions. Top with some mu shu chicken, sesame seeds and scallions. Add cilantro leaves if desired. Roll up like a crepe and serve with Sriracha if desired.
  • In a medium glass mixing bowl, whisk the flours, salt, 1 cup water, the sesame oil and eggs; the batter should be smooth and free of lumps.
  • Heat a crepe pan or 8-inch nonstick skillet over medium heat. Very lightly coat the skillet with nonstick cooking spray. Ladle in 1/4 cup of the batter. Gently rotate the skillet for a few seconds, swirling the batter to create a thin, even layer over the bottom. Add 1 to 2 tablespoons scallions to each pancake at this point. Cook the pancake until the underside is pale and just firmed up, about 1 minute.
  • Flip the pancake over and cook for another 30 seconds. Remove from the skillet and transfer to a plate and cover with a kitchen towel. Continue with the rest of the batter until all the pancakes have been made. Keep warm until ready to serve.

MOU SHU CHICKEN



Mou Shu Chicken image

Add something flavorful to your family's Asian cuisine night! Enjoy this delicious chicken and veggie roll that's made with Original Bisquick® mix - a dish that's ready in 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 10

1 tablespoon vegetable oil
1 bag (16 ounces) coleslaw mix
1 package (8 ounces) sliced mushrooms
2 cups shredded cooked chicken
1 tablespoon grated gingerroot
3 tablespoons hoisin sauce
1 1/4 cups Original Bisquick™ mix
1 1/4 cups milk
1 egg
Green onions, chopped, if desired

Steps:

  • Heat oil in 4-quart Dutch oven over medium-high heat. Cook coleslaw mix, mushrooms, chicken and gingerroot in oil about 10 minutes, stirring frequently, until vegetables are tender. Stir in hoisin sauce. Reduce heat; keep warm.
  • Stir Bisquick mix, milk and egg in medium bowl until blended. Stir in onions.
  • Lightly spray 10-inch skillet with cooking spray; heat over medium-high heat. Pour slightly less than 1/4 cup batter into skillet; rotate skillet to make a thin pancake, 5 to 6 inches in diameter. Cook until bubbles break on surface; turn. Cook other side until golden brown. Keep warm while making remaining pancakes.
  • Spoon about 1/2 cup vegetable mixture onto each pancake; roll up.

Nutrition Facts : Calories 125, Carbohydrate 14 g, Cholesterol 35 mg, Fiber 2 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 280 mg

MOO SHU CHICKEN WITH MANDARIN PANCAKES



Moo Shu Chicken with Mandarin Pancakes image

This is a decidedly American version of moo shu chicken, but fast to make! The Mandarin pancakes, also called moo shu shells, can be found in almost any Asian market, but feel free to use flour tortillas. Keep in mind the moo shu shells are much thinner than a typical flour tortilla, and have a different (pasta-like) taste.

Provided by thedailygourmet

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 5

Number Of Ingredients 17

¼ cup hoisin sauce
½ cup rice vinegar
2 cloves garlic, minced
1 tablespoon oyster sauce
1 tablespoon soy sauce
½ teaspoon toasted sesame oil
½ teaspoon Chinese five-spice powder
½ pound chicken tenders, sliced on the diagonal into thin strips
2 tablespoons sesame oil, divided
½ cup shiitake mushrooms, stemmed and thinly sliced
½ cup shredded napa cabbage
½ cup julienned carrots
½ cup julienned red cabbage
4 scallions, green parts only, thinly sliced
2 tablespoons water
1 large egg, beaten
10 Mandarin pancakes

Steps:

  • Mix hoisin sauce, rice vinegar, garlic, oyster sauce, soy sauce, toasted sesame oil, and Chinese five-spice powder together in a bowl. Add chicken strips and let marinate for 10 minutes.
  • Heat 1 tablespoon sesame oil in a large wok over medium-high heat. Add marinated chicken. Stir-fry until no longer pink in the center and juices run clear, about 5 minutes. Transfer chicken to a bowl. Wipe out wok.
  • Pour remaining tablespoon sesame oil into wok over medium-high heat. Add shiitake mushrooms, napa cabbage, carrots, red cabbage, and scallions; stir-fry until crisp-tender, about 3 minutes. Pour in water.
  • Pour beaten egg into vegetable mixture; stir-fry 1 to 2 minutes. Add cooked chicken and stir-fry to combine.
  • Heat pancakes according in a microwave oven until warmed, 30 seconds to 1 minute.
  • Divide stir-fry mixture between pancakes and fold over like a taco or wrap like a sandwich wrap. Serve.

Nutrition Facts : Calories 374.4 calories, Carbohydrate 43.4 g, Cholesterol 65.2 mg, Fat 13.9 g, Fiber 3.5 g, Protein 18.3 g, SaturatedFat 2.8 g, Sodium 869.4 mg, Sugar 6.3 g

MU SHU CHICKEN



Mu Shu Chicken image

This is a very tasty streamlined recipe for Chinese mu shu chicken. It makes a lot. Avoid overcooking the vegetables.

Provided by Chris from Kansas

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

2 boneless skinless chicken breast halves
1 bunch green onion (1 cup chopped)
1 tablespoon peanut oil
1 tablespoon sesame oil
1 (8 ounce) package cabbage coleslaw mix
1/2 cup sliced mushrooms
2 teaspoons cornstarch
1/4 cup sherry wine or 1/4 cup other wine
1/4 cup reduced sodium soy sauce
1/2 teaspoon minced garlic
1 (8 ounce) package broccoli coleslaw mix
1 cup shredded carrot (optional)
8 (8 inch) flour tortillas
hoisin sauce or plum sauce, to taste

Steps:

  • Heat the peanut and sesame oil in a 12-inch nonstick skillet on medium.
  • Slice the green onions, using all the whites and enough of the tender green tops to make about 1 cup.
  • Immediately add the onions, shredded cabbage mix and mushrooms to the skillet.
  • Raise the heat to high and cook to soften vegetables, stirring from time to time.
  • Meanwhile, cut the chicken through its width (the short way) into 1/4 inch wide strips, adding strips to the skillet as you slice.
  • Mix the cornstarch into the sherry and add it to the skillet along with the soy sauce and garlic.
  • Stir well.
  • Add the broccoli slaw and carrots (if desired) and stir.
  • Continue to stir fry, stirring frequently, about 5 to 7 minutes until the chicken is no longer pink.
  • Just before serving, put the tortillas on a plate and microwave, uncovered, 1 minute 30 seconds to warm through.
  • To serve, spread hoisin sauce to taste on each tortilla (1/2 to 1 tsp) and spread 1/2 cup filing on each tortilla.
  • Roll up, burrito style.
  • Serve at once.

Nutrition Facts : Calories 352.4, Fat 11.4, SaturatedFat 2.4, Cholesterol 25.2, Sodium 885.5, Carbohydrate 44.2, Fiber 3.9, Sugar 3.5, Protein 16.1

MOO SHU CHICKEN (EASY RECIPE)



Moo Shu Chicken (Easy Recipe) image

This homemade moo shu chicken is a hundred times better than takeout! Make it once, and your family will beg you to make it again and again.

Provided by insanelygood

Categories     Chicken     Dinner     Recipes

Time 50m

Number Of Ingredients 14

6 tablespoons cold water, divided
3 teaspoons sesame oil, divided
2 teaspoons cornstarch
1 pound chicken breast tenderloins, sliced into thin strips
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 teaspoon soy sauce
2 teaspoons vegetable oil, divided
2 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

Steps:

  • In a large bowl, whisk together 2 tablespoons of water, 2 teaspoons of sesame oil, and cornstarch until dissolved. Add the chicken and toss to coat. Set aside to marinate.
  • In a small bowl, whisk together the 4 remaining tablespoons of water, the remaining 1 teaspoon of sesame oil, hoisin sauce, oyster sauce, and soy sauce until well-combined. Set aside.
  • Heat 1 teaspoon of vegetable oil in a large skillet over medium heat. Pour the beaten eggs and cook for 3 minutes. Flip it over and cook for 3 minutes more, or until set. Slice scrambled eggs into thin strips.
  • To the same skillet over medium-high heat, add the chicken strips. Cook for 6 minutes on one side and flip. Cook for 6 more minutes, or until golden brown and juices run clear. Remove from the skillet and set aside.
  • Heat the remaining teaspoon of vegetable oil in the same skillet over medium-high heat. Add the shredded cabbage, drained shiitake mushrooms, garlic, and sherry. Cook, stirring regularly until the cabbage starts to wilt, about 2 minutes.
  • Add the chicken, eggs, and sauce mixture. Stir until sauce has thickened, about 5 minutes. Remove from heat. Mix in the green onions and serve immediately. Enjoy!

Nutrition Facts : Calories 319 cal

MU SHU CHICKEN



Mu Shu Chicken image

Provided by Food Network

Categories     main-dish

Time 57m

Yield 4 servings

Number Of Ingredients 16

4 tablespoons groundnut oil (peanut)
2 eggs, lightly beaten
1 clove garlic, crushed and finely chopped
1 tablespoon freshly grated ginger
9 ounces skinless chicken breasts, diced
1 tablespoon Shaohsing rice wine or dry sherry
2 dried Chinese, shiitake or porcini mushrooms, reconstituted in hot water for 20 minutes, drained and finely diced
1 small carrot, diced
2 ounces gherkins or preserved mustard greens, finely diced, or zucchinis
2 ounces dried wood ear mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped, or fresh shiitake or chestnut mushrooms, diced
4 ounces canned bamboo shoots, drained and diced
Handful dry-roasted peanuts
2 tablespoons light soy sauce
1 teaspoon toasted sesame oil
2 to 3 pinches freshly cracked white pepper
12 small iceberg lettuce leaves or 12 small wheat flour pancakes*, steamed in a bamboo steamer for 5 to 6 minutes, for garnish

Steps:

  • Heat a wok over a high heat, and add 2 tablespoons groundnut oil. Add the eggs, and cook until scrambled. Remove them from the wok to put aside. Wipe the pan clean.
  • Reheat the wok, and add the remaining groundnut oil. Stir-fry the garlic, and ginger, for a few seconds, and then add the chicken, and cook for 1 minute, or until the pieces start to turn slightly brown. Then, add the rice wine or sherry, and stir well. Stir-fry for a few more seconds, and then add the dried mushrooms, and carrot. Stir-fry for 1 minute.
  • Add the gherkins, the dried wood ear mushrooms, the bamboo shoots, and the dry-roasted peanuts to the wok, and mix well. Stir in the scrambled eggs. Season with the light soy sauce, sesame oil, and white pepper, and transfer the chicken to a serving dish.
  • To serve: place the dish in the center of the table with the lettuce leaves on the side. Stuff each lettuce leaf with the filling, and enjoy.

Nutrition Facts : Calories 348 calorie, Fat 24 grams, SaturatedFat 4 grams, Cholesterol 134 milligrams, Sodium 489 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 21 grams, Sugar 6 grams

SLOW-COOKER CARIBBEAN MOO SHU CHICKEN



Slow-Cooker Caribbean Moo Shu Chicken image

A tropical twist on a takeout favorite, this slow-cooker creation is simple, satisfying and destined to become a new family favorite! -Shannon Kohn, Simpsonville, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 8 servings.

Number Of Ingredients 11

6 boneless skinless chicken breast halves (about 6 ounces each)
1-1/2 cups chopped onions (about 2 medium)
1 cup chopped sweet red pepper
2/3 cup chopped dried pineapple
1/2 cup chopped dried mango
1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained
2/3 cup hoisin sauce
3 tablespoons hot pepper sauce
16 flour tortillas (6 inches), warmed
4 cups coleslaw mix
1/2 cup chopped dry roasted peanuts

Steps:

  • In a 4- or 5-qt. slow cooker, combine first 5 ingredients. In a small bowl, stir together tomatoes, hoisin sauce and hot pepper sauce. Pour tomato mixture over chicken mixture. Cook, covered, on low until chicken is tender, 3-4 hours. Remove meat. When cool enough to handle, shred with 2 forks; return to slow cooker. Heat through., To serve, divide mixture evenly among tortillas. Top with coleslaw and chopped peanuts.

Nutrition Facts : Calories 552 calories, Fat 15g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 1122mg sodium, Carbohydrate 66g carbohydrate (24g sugars, Fiber 7g fiber), Protein 35g protein.

MU SHU CHICKEN WITH JíCAMA



Mu Shu Chicken with Jícama image

Categories     Chicken     Marinate     Stir-Fry     Jícama     Gourmet

Yield Makes 2 servings

Number Of Ingredients 10

1/2 pound boneless skinless chicken thighs (about 3)
1 teaspoon cornstarch
2 tablespoons plus 1/2 teaspoon soy sauce
2 1/2 tablespoons medium-dry Sherry
2 large eggs
1/4 teaspoon salt
a 1/2-pound piece jícama
3 scallions
4 flour tortillas
5 tablespoons vegetable oil

Steps:

  • Cut chicken into 1/4-inch-thick strips and in a shallow baking dish stir together cornstarch, 1 tablespoon soy sauce, and 1 tablespoon Sherry until combined well. Add chicken to marinade and toss to coat well. Marinate chicken, covered, at room temperature 15 minutes.
  • Preheat oven to 350° F.
  • In a bowl whisk together eggs, 1/2 teaspoon soy sauce, and salt. Peel j'cama and cut into sticks about 3 inches long and 1/4 inch thick. Cut scallions into pieces about 1 1/2 inches long and halve white pieces lengthwise.
  • Wrap tortillas in a sheet of foil and heat in oven until hot, about 8 minutes.
  • While tortillas are heating, heat a wok or an 8- to 10-inch heavy skillet (preferably cast iron) over moderately high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking. Stir-fry eggs until just cooked through but not browned, about 10 seconds. Transfer eggs to a bowl and break up into bite-size pieces.
  • Carefully wipe out wok or skillet with paper towels. In wok or skillet heat 1 1/2 tablespoons oil until hot but not smoking. Stir-fry j'cama 30 seconds and add 1 tablespoon Sherry. Add scallions and stir-fry 10 seconds, or until j'cama is crisp-tender. Add vegetables to eggs. Add remaining 2 tablespoons oil to wok or skillet and heat until hot but not smoking. Stir-fry chicken with marinade 1 minute, or until just cooked through. Add vegetable mixture with remaining tablespoon soy sauce and reamining 1/2 tablespoon Sherry and stir-fry until heated through.
  • Divide chicken mixture between 2 plates and serve with tortillas for wrapping.

MOO SHU CHICKEN CONES



Moo Shu Chicken Cones image

My Asian-inspired cones make a distinctively different main dish for holiday get-togethers and game-day parties. If you like, substitute pulled pork for the shredded chicken.

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 32 appetizers.

Number Of Ingredients 11

3/4 cup sliced fresh shiitake mushrooms
1 tablespoon canola oil
1-1/2 teaspoons minced fresh gingerroot
1-1/2 teaspoons minced garlic
3 cups coleslaw mix
2 cups shredded rotisserie chicken
3 green onions, sliced
1/2 cup hoisin sauce
1 tablespoon honey
1-1/2 teaspoons sesame oil
16 flour tortillas (6 inches), warmed

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.

Nutrition Facts : Calories 92 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 174mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

MOO SHU CHICKEN



Moo Shu Chicken image

Sounds cool, right? I loved the name, though I havent had a chance to try it yet, especially after the great stuff I heard after making mango chicken. Arggh :) Anyways, hope u enjoy it! It is from the "Weekend" magazine. It is said to be a great "busy" family dinner. Its easy, fast, fun and the flavours are great. You can substitute all or half of the chicken with tofu(bean curd). Serve this with steamed broccoli and brown rice for a filling delicious dinner.

Provided by Charishma_Ramchanda

Categories     Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

400 g chicken breasts, cut into thick strips
1 teaspoon peanut oil (unnecessary with non-stick frying pan) (optional)
400 g green cabbage, thinly sliced (You can buy the chopped cabbage and carrot to save time)
3/4 cup carrot, peeled and shredded
250 g mushrooms, thinly sliced
1 bunch green onion, sliced
1 teaspoon freshly grated ginger (use more if you like)
64 inches flour tortillas, warmed
1 (12 ounce) jar hoisin sauce
2 tablespoons soy sauce, reduced sodium is fine
2 tablespoons water
1 tablespoon sesame oil (olive oil works fine too)
3 garlic cloves, crushed
2 teaspoons freshly grated ginger
2 teaspoons sugar

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.

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and make the cooking process go more smoothly.
  • Use a large skillet or wok: A large skillet or wok will give you plenty of room to stir-fry the chicken and vegetables.
  • Heat the skillet or wok over high heat: This will help to sear the chicken and vegetables and create a nice crust.
  • Don't overcrowd the skillet or wok: If you overcrowd the skillet or wok, the chicken and vegetables will not cook evenly.
  • Stir-fry the chicken and vegetables in batches: If you need to cook the chicken and vegetables in batches, make sure to heat the skillet or wok back up to high heat before adding each new batch.
  • Use a sauce that is flavorful and thick: The sauce is what will bring all of the flavors of the dish together. Make sure to use a sauce that is flavorful and thick enough to coat the chicken and vegetables.
  • Serve immediately: Mu shu chicken is best served immediately after it is cooked. This will help to keep the dish hot and crispy.

Conclusion:

Mu shu chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to use up leftover chicken, and it can also be made with tofu or shrimp. With its combination of tender chicken, crunchy vegetables, and flavorful sauce, mu shu chicken is sure to be a hit with your family and friends.

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