Moo shu chicken is a classic Chinese dish that is both flavorful and versatile. It is made with thinly sliced chicken, vegetables, and a savory sauce, all wrapped in a thin pancake. The dish is often served with hoisin sauce and additional vegetables on the side. This article provides two different recipes for moo shu chicken: a traditional recipe and a healthier version. The traditional recipe uses all-purpose flour pancakes, while the healthier version uses whole wheat pancakes. Both recipes are easy to follow and can be made in under an hour. They are perfect for a quick and easy weeknight meal or a fun weekend project.
Here are our top 6 tried and tested recipes!
MOO SHU CHICKEN
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
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
MOO SHU MUSHROOM WRAPS
With so many awesome veggies out there, I'm always playing around with the ingredients in these sandwiches. Sometimes I add extra protein, too-chicken, shrimp, pork, beef and tofu all work. Check for sriracha and hoisin sauces in the Asian or international foods section of your grocery store. -Athena Russell, Greenville, South Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Add coleslaw mix, garlic and ginger; cook 1-2 minutes longer or until slaw is crisp-tender. In a small bowl, mix vinegar, soy sauce and chili sauce; add to pan. Stir in sprouts and eggs; heat through., Spread about 2 teaspoons hoisin sauce over each tortilla to within 1/4 in. of edges. Layer with 1/2 cup vegetable mixture and about 1 tablespoon green onion. Roll up tightly.
Nutrition Facts : Calories 381 calories, Fat 15g fat (2g saturated fat), Cholesterol 170mg cholesterol, Sodium 1234mg sodium, Carbohydrate 48g carbohydrate (12g sugars, Fiber 4g fiber), Protein 16g protein.
MOO SHU CHICKEN WRAPS
Great for leftover chicken. Perfect for those nights where everyone has to be somewhere and quick! Use a roasted chicken from the store if you have no leftovers.
Provided by mary winecoff
Categories Chicken
Time 8m
Yield 4 serving(s)
Number Of Ingredients 6
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.
MU SHU CHICKEN
Provided by Guy Fieri
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 31
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.
MOO SHU CHICKEN WITH MANDARIN PANCAKES
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
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 WRAPS
Make and share this Mu Shu Chicken Wraps recipe from Food.com.
Provided by looneytunesfan
Categories Lunch/Snacks
Time 5h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place the diced onion in the slow cooker. Season the chicken with salt and pepper, place it on top of the onions, and cook on low for 4 to 5 hours or until the meat pulls apart easily with a fork.
- With a slotted spoon, transfer the chicken and onions to a medium bowl and shred the meat.
- In a small bowl, mix together the hoisin sauce, honey, and ginger, then stir the mixture into the shredded chicken and onion.
- Place a small handful of broccoli slaw on a warm tortilla, add several spoonfuls of the chicken mixture, and roll up.
Nutrition Facts : Calories 258.5, Fat 5.9, SaturatedFat 1.4, Cholesterol 95.7, Sodium 787.8, Carbohydrate 26.5, Fiber 1.5, Sugar 18.2, Protein 24
Tips:
- Prep your Ingredients: Before you start cooking, make sure all your ingredients are prepped and measured. This will help you save time and ensure your dish turns out perfectly.
- Use Fresh Vegetables: Fresh vegetables will give your Moo Shu Chicken Wraps the best flavor and texture. If possible, buy your vegetables from a local farmers market or organic grocery store.
- Marinate the Chicken: Marinating the chicken in a mixture of soy sauce, rice wine, and spices will help it stay tender and flavorful. You can marinate the chicken for as little as 30 minutes or up to overnight.
- Cook the Chicken in Batches: If you're cooking a large batch of chicken, cook it in batches to prevent overcrowding the pan. This will help the chicken cook evenly.
- Use a Large Wok or Skillet: A large wok or skillet will give you plenty of space to cook the chicken and vegetables. If you don't have a wok or skillet, you can use a large Dutch oven.
- Stir-Fry the Vegetables: Stir-frying the vegetables quickly over high heat will help them retain their crisp texture and flavor.
- Use a Store-Bought or Homemade Sauce: You can use a store-bought or homemade sauce for your Moo Shu Chicken Wraps. If you're using a store-bought sauce, be sure to choose one that is low in sodium and sugar.
- Serve Immediately: Moo Shu Chicken Wraps are best served immediately after they are made. This will help the wraps stay crispy and the chicken stay warm.
Conclusion:
Moo Shu Chicken Wraps are a delicious and healthy meal that can be enjoyed by people of all ages. They are perfect for a quick and easy weeknight dinner or a fun party appetizer. With a little planning and preparation, you can easily make Moo Shu Chicken Wraps at home. So next time you're looking for a tasty and satisfying meal, give this recipe a try. You won't be disappointed!
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