Ingredients
- Chicken breast, boneless and skinless, cut into thin strips: 1 pound
- Dried shiitake mushrooms, rehydrated and sliced: 1/2 cup
- Shredded cabbage: 4 cups
- Scallions, thinly sliced: 1/2 cup
- Eggs, beaten: 3
- Hoisin sauce: 1/4 cup
- Soy sauce: 2 tablespoons
- Vegetable oil: 3 tablespoons
Instructions
- Step 1: In a bowl, mix the chicken strips with 1 tablespoon of soy sauce and 1 teaspoon of vegetable oil. Let it marinate for at least 15 minutes.
- Step 2: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Scramble the beaten eggs until cooked through but still slightly soft. Remove from the skillet and set aside.
- Step 3: Add another tablespoon of vegetable oil to the skillet. Stir-fry the marinated chicken until cooked through and lightly browned. Remove from the skillet and set aside.
- Step 4: Add the remaining tablespoon of vegetable oil to the skillet. Stir-fry the shredded cabbage and sliced shiitake mushrooms until the cabbage is tender-crisp, about 3-5 minutes.
- Step 5: Return the cooked chicken and scrambled eggs to the skillet. Add the hoisin sauce and remaining 1 tablespoon of soy sauce. Stir-fry to combine all ingredients well, ensuring everything is evenly coated with the sauce.
- Step 6: Stir in the sliced scallions. Serve the Moo Shu Chicken immediately with Mandarin pancakes (available at most Asian grocery stores) for wrapping.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days, but the pancakes are best enjoyed fresh.
- Reheat the Moo Shu Chicken in a skillet over medium heat, adding a splash of water if needed to prevent sticking.
- Serve immediately with warm Mandarin pancakes, a dollop of extra hoisin, and a sprinkle of sesame seeds for added flavor.
- Don't overcrowd the skillet when stir-frying; work in batches for the best browning and to prevent the cabbage from getting soggy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American