Moo Shu Chicken

QSis

Grill Master
Staff member
Gold Site Supporter
This was fantastic! Can't wait to try it with leftover pork loin!

For the pancakes, I used low carb tortillas - excellent, and only 45 calories each!

Lee

Moo Shu Chicken https://www.dinneratthezoo.com/moo-shu-chicken/

INGREDIENTS


  • 1 pound thin-sliced chicken breast filets or chicken tenders cut crosswise into thin slices
  • 3 tablespoon vegetable oil divided use
  • 2 eggs lightly beaten
  • 1 cup of shiitake mushroom caps thinly sliced
  • 3 cups of bagged shredded cabbage such as a coleslaw mix
  • 2 teaspoons minced ginger
  • 2 tablespoon soy sauce
  • 2 tablespoons hoisin sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon honey
  • 2 teaspoons cornstarch
  • salt to taste
  • For serving: flour tortillas or mandarin pancakes sliced green onions, hoisin sauce
INSTRUCTIONS

Heat 1 teaspoon of oil in a large skillet over medium heat. Add the eggs and season to taste with salt and pepper. Cook, undisturbed, until a flat omelet forms, about 3-4 minutes. Carefully flip the eggs and cook on the other side until done, 1-2 minutes more.

Remove the eggs from the pan and cut into strips. Cover to keep warm.

Wipe out the pan with a paper towel.

Heat the remaining 2 teaspoons of oil in the pan.

Add the chicken and cook, stirring occasionally, until meat is browned and cooked through, 4-5 minutes. Remove the chicken from the pan and place on a plate; cover to keep warm.

Add the cabbage, ginger and mushrooms to the pan and cook for 2-3 minutes or until mushrooms are tender and cabbage is wilted.

Return the chicken and eggs to the pan.

In a small bowl whisk together the soy sauce, hoisin sauce, sesame oil, honey and 1 tablespoon of water. Whisk in the cornstarch until smooth.

Add the sauce to the pan and turn the heat to high; bring to a boil. Boil for 30 seconds or just until sauce starts to thicken.

Serve immediately with tortillas, extra hoisin sauce and green onions.
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