Mu Shu Chicken
Discover the bold and flavorful world of Mu Shu Chicken, a classic Chinese stir-fry dish that’s quick, versatile, and irresistibly delicious. Tender strips of marinated chicken breast are stir-fried to perfection alongside aromatic garlic, ginger, and savory shiitake mushrooms. A vibrant medley of napa cabbage, julienned carrots, and green onions adds a delightful crunch, while a luscious hoisin sauce glaze ties all the flavors together. Served with soft Mandarin pancakes or a bowl of steamed white rice, this 35-minute recipe is a fragrant, satisfying meal perfect for busy weeknights. With its combination of simple ingredients and quick cooking techniques, Mu Shu Chicken is an easy way to bring authentic Chinese flavors to your table.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 2 tablespoons soy sauce
- 1 tablespoon dry sherry or rice wine
- 1 teaspoon cornstarch
- 3 tablespoons vegetable oil
- 2 eggs
- 2 garlic cloves (minced)
- 1 teaspoon ginger (minced)
- 4 ounces shiitake mushrooms (sliced)
- 2 cups napa cabbage (shredded)
- 1 carrot (julienned)
- 3 green onions (sliced)
- 3 tablespoons hoisin sauce
- 6 Mandarin pancakes or rice (for serving)
- 0.5 teaspoon salt
- 0.25 teaspoon white pepper
Instructions
Slice the chicken breast into thin strips and set aside.
In a small bowl, mix 2 tablespoons soy sauce, 1 tablespoon dry sherry or rice wine, and 1 teaspoon cornstarch to create a marinade. Pour this mixture over the chicken and marinate for 15 minutes.
While the chicken marinates, prepare the vegetables: slice the mushrooms, shred the cabbage, julienne the carrots, and slice the green onions.
In a nonstick skillet or wok over medium heat, heat 1 tablespoon of vegetable oil. Beat the eggs and scramble them until just cooked. Transfer the eggs to a plate and set aside.
Increase the heat to high, then add 2 tablespoons of vegetable oil to the skillet. Add the minced garlic and ginger and stir-fry for 30 seconds or until fragrant.
Add the marinated chicken to the skillet. Stir-fry until fully cooked and no longer pink, about 3–5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the mushrooms and stir-fry for 2 minutes. Add the shredded cabbage, carrots, and green onions. Season with 0.5 teaspoon salt and 0.25 teaspoon white pepper. Stir-fry for another 3–4 minutes until the vegetables are tender but still crisp.
Return the cooked chicken and scrambled eggs to the skillet. Add 3 tablespoons of hoisin sauce and mix well to combine all ingredients. Cook for 1–2 minutes to heat through.
Serve the Mu Shu Chicken hot with Mandarin pancakes or steamed white rice.
Nutrition Facts
Calories |
2223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 26.1 g | ||
| Cholesterol | 759 mg | 253% | |
| Sodium | 3412 mg | 148% | |
| Total Carbohydrate | 185.1 g | 67% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 30.0 g | ||
| Protein | 181.8 g | 364% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 324 mg | 25% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2681 mg | 57% | |
*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.
