Description
This Moo Shu Chicken recipe is an easy and delicious take on a classic Chinese dish featuring tender chicken, sautéed vegetables, and flavorful sauces, all wrapped in soft Chinese pancakes or tortillas. Perfect for a family dinner or entertaining guests, it combines a harmonious balance of textures and savory flavors with the convenience of straightforward stovetop cooking.
Ingredients
Scale
Protein
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 2 large eggs, beaten
Vegetables
- 2 cups shiitake mushrooms, sliced
- 1 cup jicama, julienned
- 1 cup napa cabbage, shredded
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- Chopped green onions for garnish
Sauces and Oils
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 2 tablespoons vegetable oil
- 2 teaspoons sesame oil
Others
- Salt and pepper to taste
- 8-10 Chinese pancakes (or thin tortillas)
Instructions
- Prepare the Chicken: Thinly slice the chicken breasts and season them with salt and pepper to taste for added flavor.
- Cook the Eggs: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Pour in the beaten eggs and scramble until fully cooked. Remove the eggs from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the minced garlic and ginger for about 30 seconds until fragrant.
- Cook the Chicken: Add the seasoned chicken slices to the skillet and cook for 5-7 minutes, or until the chicken is no longer pink inside.
- Add Mushrooms and Jicama: Stir in the sliced shiitake mushrooms and julienned jicama. Sauté for another 3-4 minutes until the vegetables begin to soften.
- Add Napa Cabbage: Incorporate the shredded napa cabbage and cook for an additional 2-3 minutes to tenderize it slightly.
- Add Sauces: In a small bowl, combine the soy sauce, oyster sauce, and hoisin sauce. Pour this sauce mixture into the skillet and stir well to coat all the ingredients evenly.
- Combine Eggs: Return the scrambled eggs to the skillet. Mix everything thoroughly and heat through for a minute or two.
- Warm the Pancakes: Heat the Chinese pancakes separately in a dry pan or microwave briefly until they are pliable and warm.
- Serve: Spoon the Moo Shu Chicken mixture onto each pancake. Garnish with chopped green onions, then roll up the pancakes to serve.
Notes
- You can substitute Chinese pancakes with thin tortillas if unavailable.
- Adjust the sauces to taste, adding more hoisin for sweetness or more soy sauce for saltiness.
- For extra flavor, drizzle the mixture with sesame oil just before serving.
- Ensure vegetables are not overcooked to retain their crunch.
- Make sure the chicken slices are uniformly thin for even cooking.
