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Recipe Mu Shu Chicken

Traditionally moo shu chicken was served with mandarin pancakes but I didnt have easy access to those pancakes so I used flour tortillas instead. Add the sliced chicken and toss to coat evenly.


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In a large skillet saute the mushrooms in oil over medium heat until tender.

Recipe mu shu chicken. In a small bowl whisk together the soy sauce vinegar sriracha and cornstarch. Carefully flip the eggs and cook on the. Add the eggs and scramble.

Stir-fry for a few more seconds and then add the dried mushrooms and carrot. Immediately add the onions shredded cabbage mix and mushrooms to the skillet. Season with salt and pepper.

Transfer to a plate. I added a teaspoon of hot sauce to my batter to enhance the flavor. Add the eggs and season to taste with salt and pepper.

Directions Whisk the hoisin soy mirin sesame oil garlic and ginger in a mixing bowl. Heat 1 tablespoon vegetable oil in a large skillet over high heat. Use your hands to gently coat the sliced chicken with the shaoxing wine salt and pepper.

Recipe Instructions Mix the chicken and marinade ingredients chicken breast water cornstarch oil sesame oil white pepper in a bowl until well-incorporated and set aside for 15 minutes. Stir in the coleslaw mix chicken green onions hoisin sauce honey and. How to Make Moo Shu Chicken.

Moo Shu Chicken. Then add the cornstarch. Add ginger and garlic.

Slice the green onions using all the whites and enough of the tender green tops to make about 1 cup. Toss the chicken with the cornstarch to coat every piece of meat and then transfer the. Cook undisturbed until a flat omelet forms about 3-4 minutes.

Then add the rice wine or sherry and stir well. Reheat the wok and add the remaining groundnut oil. Cook 1 minute longer.

Slice the chicken against the grain first into thin slices then into thin strips. While it may not be traditional flour tortillas can be a great substitute. This chicken moo shu is just a stir-fry made with chicken cabbage scrambled eggs shiitake mushrooms and leeks.

Heat the peanut and sesame oil in a 12-inch nonstick skillet on medium. Add the shredded cabbage garlic. Heat the oil in a large deep skillet over medium-high heat about 2 minutes.

Place diced chicken in a large Ziploc bag and sprinkle with cornstarch. Heat 1 teaspoon of oil in a large skillet over medium heat. Stir-fry the garlic and ginger for a few seconds and then add the chicken and cook for 1 minute or until the pieces start to turn slightly brown.

Raise the heat to high and cook to soften vegetables stirring from time to time. Marinate the chicken covered at. Pour 1 tablespoon oil into a heated frying pan and pour in the beaten eggs to make an omelet.


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