MOO SHU CHICKEN
This
recipe for moo shu chicken is a quick and easy dinner option that tastes so
much better than take out!
Course Main
Course
Cuisine Asian
Keyword chinese
chicken, mu shu chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total
Time 30 minutes
Calories 349 kcal
Author Dinner
at the Zoo
Ingredients
·
1 pound Foster
Farms Simply Raised Thin-Sliced Breast Fillets cut crosswise into thin
slices
·
1 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
1.
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.
2.
Remove
the eggs from the pan and cut into strips. Cover to keep warm.
3.
Wipe
out the pan with a paper towel.
4.
Heat
the remaining 2 teaspoons of oil in the pan.
5.
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.
6.
Add
the cabbage, ginger and mushrooms to the pan and cook for 2-3 minutes or until
mushrooms are tender and cabbage is wilted.
7.
Return
the chicken and eggs to the pan.
8.
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.
9.
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.
10. Serve immediately with tortillas, extra
hoisin sauce and green onions.
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