Mu Shu Chicken Patties with Seared Napa Cabbage
Transform dinner into a flavor-packed experience with these Mu Shu Chicken Patties with Seared Napa Cabbage! Juicy, tender chicken patties are infused with Asian-inspired ingredients like garlic, ginger, soy sauce, and hoisin, creating a savory, umami-rich bite that’s perfectly balanced with a hint of sesame oil. Paired with crisp-tender Napa cabbage, seared to caramelized perfection and lightly dressed in rice vinegar and soy sauce, this dish offers a harmonious blend of smoky, tangy, and savory flavors. Quick to prepare in just 35 minutes, this recipe is ideal for weeknight dinners yet impressive enough for entertaining. Serve alongside a drizzle of sriracha for a spicy kick, and enjoy an irresistible fusion dish packed with freshness and bold taste. Perfectly portioned for four, this wholesome, satisfying meal puts a contemporary spin on traditional Chinese-inspired flavors!
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Recipe Information
Ingredients
- 1 pound Ground chicken
- 3 stalks Scallions, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, freshly grated
- 3 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 1 teaspoon Sesame oil
- 1 cup Breadcrumbs
- 1 large Egg
- 1 head Napa cabbage, sliced into wide strips
- 2 tablespoons Vegetable oil, divided
- 2 teaspoons Rice vinegar
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Sriracha or chili sauce (optional, for serving)
Instructions
In a large mixing bowl, combine the ground chicken, scallions, garlic, ginger, soy sauce (2 tablespoons), hoisin sauce, sesame oil, breadcrumbs, and the egg. Mix until just combined, being careful not to overwork the mixture.
Divide the mixture into 4 equal portions and shape them into patties. Place them on a plate or tray and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the chicken patties to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove the patties from the skillet and set aside, keeping them warm.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced Napa cabbage and cook over medium-high heat for 3-4 minutes, stirring occasionally, until the edges are slightly charred and the cabbage is tender-crisp.
Drizzle the cooked cabbage with the remaining 1 tablespoon of soy sauce and the rice vinegar. Season with salt and black pepper to taste. Toss well to coat evenly.
To serve, plate each chicken patty alongside a generous portion of the seared Napa cabbage. Optionally, drizzle with sriracha or chili sauce for a bit of heat.
Enjoy your Mu Shu Chicken Patties with Seared Napa Cabbage!
Nutrition Facts
Calories |
1794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.5 g | 121% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 605 mg | 202% | |
| Sodium | 5898 mg | 256% | |
| Total Carbohydrate | 133.1 g | 48% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 32.9 g | ||
| Protein | 129.6 g | 259% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 628 mg | 48% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 4494 mg | 96% | |
*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.
