This post is sponsored by Foster Farms Simply Raised Chicken. Thank you for supporting the brands that make Dinner at the Zoo possible.
This recipe for moo shu chicken is a quick and easy dinner option that tastes so much better than take out!
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There are definitely nights where getting a wholesome and healthy dinner on the table can be a struggle – I will admit, there are days when I’d rather pick up the phone and call for Chinese takeout than cook! While I love Chinese takeout, it’s not always the healthiest option. I decided it was time to recreate some of my Chinese restaurant favorites at home, which is how this moo shu chicken recipe came to be. I have to say, I prefer my homemade moo shu chicken to the restaurant version!
To me, moo shu chicken is pure comfort food – it’s a dish my family has been ordering at restaurants for decades. I decided to take a “New Comfort Food” approach when creating this recipe, which to me means less oil, premium ingredients and plenty of fresh vegetables. In fact, this “New Comfort Food” thinking is a national trend. According to a Foster Farms national survey, more than 80 percent of Americans are choosing healthier recipes and incorporating more fruits and vegetables into their comfort food meals.
I take a few shortcuts when making this moo shu chicken to make the prep easier, like using a bagged shredded cabbage blend and buying pre-minced ginger and pre-sliced mushrooms. The hardest part of this dish is getting the chicken cut into thin strips like you’d find in a restaurant. Sometimes raw chicken can be slippery to cut, so I put it in the freezer for about 20 minutes before I start slicing. The chicken firms up from being in the freezer and is much easier to cut into thin and small pieces.
I prefer to buy Foster Farms Simply Raised Chicken, as it’s a premium ingredient that I feel good about feeding to my family. I love that Foster Farms Simply Raised Chicken is produced locally on the West Coast with no antibiotics and is fed a 100% vegetarian diet. I always have a package of Simply Raised Chicken in my fridge or freezer! I like to use the thin-sliced breast fillets for this moo shu chicken recipe, it’s easier to start with chicken that’s already been cut thin!
This moo shu chicken is simply a stir fry made with chicken, cabbage, scrambled eggs, shiitake mushrooms and green onions. Traditionally moo shu chicken is served with mandarin pancakes, but I don’t have easy access to those pancakes, so I use flour tortillas instead. While it may not be traditional, the flour tortillas make a great substitute!
Everyone that’s tried this recipe agrees that it’s most definitely better than the takeout version. I love that this moo shu chicken is an easy, fresh and healthy dinner to add to our regular rotation!
Moo Shu Chicken
- 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
- 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.
This is a sponsored post written by me on behalf of Foster Farms Simply Raised Chicken.