Moo Shu Chicken – A Chinese-American classic that brings together tender chicken, crisp veggies, and a savory-sweet hoisin sauce. This stir-fry dish is a feast with ginger and garlic, crunchy cabbage, and the earthy bite of mushrooms, all wrapped in pancakes or served over rice. Perfect for a quick weeknight dinner or a fun, hands-on meal.
What is Moo Shu Chicken?
Moo shu chicken also spelled mù xū ròu, mu xu chicken or moo shi chicken originating from Shandong is a dish of northern Chinese origin. It is also a staple of American Chinese cuisine and first introduced on the menus of Classic Chinese restaurants in the United States in the late 1960s.
But most commonly it is made with pork, generally, the same basic dish can be prepared by substituting another seafood or meat. If made with chicken, the dish is called moo shu chicken, when made with pork called mu su pork and same goes with beef, shrimp or tofu. If prepared without any meat or seafood, it is called moo shu vegetables.
Ingredient Variations and Substitutions
You can substitute shrimp/pork for the chicken. You can also substitute the cabbage with packaged coleslaw mix, and if you do, don’t cook it more than 1 minute or it will become mushy and all that texture will be gone. So be careful!
And if you want to make low carb version then use lettuce leaves or low-carb tortillas as wrappers.
What to Serve with Moo Shu Chicken?
Serve it up in some lettuce cups, flour tortillas, over a bed of rice, cauliflower rice, or wrapped in a big lettuce leaf. And make sure to drizzle with some little extra hoisin sauce as per your preference.
Can Moo Shu Chicken be Frozen?
Yes absolutely! Pack the leftover chicken in airtight containers and store in the freezer for up to 3 months.
When ready to cook, thaw the frozen chicken in the refrigerator overnight, and then reheat in a hot skillet until warmed through.
Moo Shu Chicken
Moo Shu Chicken - A Chinese-American classic that brings together tender chicken, crisp veggies, and a savory-sweet hoisin sauce.
Ingredients
- 1 pound chicken breast, cut into ½-inch strips
- 4 tablespoons soy sauce
- ½ teaspoon Chinese Five Spice powder
- 1 tablespoon olive oil
- 2 medium stalks celery, thinly sliced
- 2 tablespoon grated fresh ginger
- 4 cloves garlic, crushed
- 1 cup sliced green onions (scallions)
- 6 ounces fresh shiitake mushrooms, sliced into ½-inch strips
- 1 cup bean sprouts (mung beans)
- 4 cups sliced cabbage (½-inch strips)
Instructions
- Take a bowl, add the chicken and mix the marinade ingredients - 3 tbsp. soy sauce, Chinese spice powder; mix to coat and set aside.
- Heat a large skillet over medium-high heat with half of the olive oil. Once hot, add the chicken, and stir-fry for 3 to 4 minutes until just cooked through; Remove the chicken from pan and set aside.
- Add the rest of the oil, ginger, celery, and garlic; saute for one minute.
- Add the rest of the vegetables, mushrooms, cabbage, onions, bean sprouts, and stir-fry for 1 to 2 minutes after each addition.
- Add the chicken back to the pan, add soy sauce and toss to combine.
- Done!
Nutrition Information
Yield
4Serving Size
4Amount Per Serving Calories 300Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 96mgSodium 1000mgCarbohydrates 17gFiber 5gSugar 7gProtein 41g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
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So, Guys, I hope you enjoy this moo shu chicken recipe which I make on a weekly basis. All the chicken lovers who are looking for chicken moo shu will enjoy this recipe. And if you like this recipe then Don’t forget to share it with your friends on Pinterest, Facebook, and other social media platforms. And do follow us on Tumblr, Pinterest, facebook, twitter, and Instagram.
