This recipe for moo shu chicken is a quick and easy dinner option that tastes so much better than take out! It contains lean chicken and colorful veggies in a savory sauce.
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.
How do you make moo shu chicken?
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!
MORE STIR FRY RECIPES
- Chicken and Broccoli Stir Fry
- Beef and Broccoli Stir Fry
- Teriyaki Shrimp Stir Fry
- Orange Beef Stir Fry
- Moo Goo Gai Pan
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.