Moo Shu Chicken and Vegetables
Transform your weeknight dinners with this irresistible Moo Shu Chicken and Vegetables recipe, a flavorful fusion of tender chicken, crisp stir-fried veggies, and bold Asian-inspired sauces. This quick and easy dish features savory marinated chicken, shiitake mushrooms, and crunchy cabbage, all tossed in a rich hoisin-soy glaze and wrapped in soft mandarin pancakes or tortillas for a handheld delight. With the perfect balance of sweet, salty, and umami notes, along with a touch of fresh ginger and garlic, this recipe is a restaurant-quality meal ready in just 35 minutes. Perfect for busy nights or casual entertaining, Moo Shu Chicken is sure to become your new favorite go-to!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 3 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1 cup shiitake mushrooms, sliced
- 2 cups green cabbage, thinly sliced
- 1 cup carrots, julienned
- 3 green onions, sliced
- 2 eggs, lightly beaten
- 8 mandarin pancakes or flour tortillas
Instructions
Slice the chicken breasts into thin strips, about 1/4 inch thick. Set aside.
In a small bowl, whisk together 2 tablespoons of soy sauce, rice vinegar, and cornstarch to create a marinade. Add the chicken to the mixture and toss to coat. Let the chicken marinate for 10 minutes while preparing other ingredients.
In another bowl, mix the hoisin sauce, remaining 1 tablespoon of soy sauce, and sesame oil. Set aside for the stir-fry sauce.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 4–5 minutes, stirring occasionally, until the chicken is cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Stir in the minced garlic and ginger, cooking for 30 seconds until fragrant.
Add the shiitake mushrooms, cabbage, and carrots to the pan. Stir-fry for 3–4 minutes until the vegetables are tender-crisp.
Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space. Allow the eggs to set slightly, then scramble them and mix with the vegetables.
Return the cooked chicken to the skillet and pour in the prepared hoisin sauce mixture. Toss everything together and cook for another 2–3 minutes until heated through.
Serve the Moo Shu Chicken in warm mandarin pancakes or flour tortillas. Garnish with sliced green onions if desired.
Nutrition Facts
Calories |
577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 1084 mg | 47% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 11.0 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 116 mg | 9% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 844 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
