Moo Shu Chicken
This better-than-takeout moo shu chicken is a sizzling hot stir-fry prepared with chicken, veggies, and eggs, all coated in a savory, sweet sauce.
Servings : 4 servings
Ingredients
For The Marinade
- ½ cup hoisin sauce
- ¼ cup rice wine vinegar
- ¼ cup orange juice
- ¼ cup soy sauce or coconut aminos
- ½ tablespoon toasted sesame oil
- 2 teaspoons freshly grated ginger, or use 1/4 teaspoon ground ginger
- 4 cloves garlic, minced
- 1 to 1½ pounds boneless skinless chicken breasts, thinly sliced into 1 ½ inch strips
To Cook
- 4 tablespoons avocado oil, divided
- 2 large eggs, whisked
- 2 cups sliced shiitake mushrooms
- 2 cups carrots and cabbage coleslaw mix
- 1 cup bean sprouts
- 6 scallions sliced, whites and greens separated
- sea salt and freshly ground black pepper, to taste
Instructions
For The Marinade
- In a large bowl, mix together the hoisin sauce, rice wine vinegar, orange juice, soy sauce, toasted sesame oil, ginger, and garlic; mix until well combined.
- Add the chicken to the marinade and toss to coat.
- Cover and let marinade in the refrigerator for 30 minutes.
To Cook
- Once the chicken is done marinating, remove it from the refrigerator and let it sit at room temperature for a few minutes.
- Meanwhile, heat 1 tablespoon of avocado oil in a heavy-bottomed pan over medium-high heat.
- Add the eggs, cover, and cook until they are no longer runny, about 1 minute.
- Transfer the cooked eggs to a cutting board, roughly chop, and set aside.
- Add the remaining avocado oil to the pan and heat over medium-high heat.
- Remove the chicken pieces from the marinade and add them to the pan, stirring continuously to brown evenly. Reserve the marinade.
- Add the mushrooms and sauté until they begin to brown and shrink down a bit, about 3 minutes.
- Add half of the coleslaw, mix, and stir.
- Add the reserved marinade and stir until the sauce comes to a boil.
- Add the bean sprouts and the white parts of the scallions; stir.
- Add the rest of the coleslaw mix, the cooked eggs, and the green parts of the scallions and stir.
- Season with salt and pepper. Taste and adjust if needed.
- Spoon into bowls and serve.
Notes
- Chicken: I used boneless, skinless chicken breasts for this recipe. You can also use boneless, skinless chicken thighs or a different protein, like pork, beef, or turkey.
- Mushrooms: If you can't find or don't have shiitake mushrooms, sliced crimini or baby bella mushrooms are also okay to use.
- Vegetables: Besides the coleslaw and the mushrooms, feel free to stir in thinly sliced bell peppers, broccoli florets, or another veggie of your choice.
- Mise En Place, aka, have all your ingredients ready to go. Prep your ingredients beforehand because when cooking at high temperatures, having all your ingredients sliced and diced is a must.
- Serving Moo Shu Chicken: Serve with scallion pancakes, over cooked rice, on its own, or in lettuce cups.
Nutrition
Serving: 8 ounces | Calories: 461 kcal | Carbohydrates: 32 g | Protein: 34 g | Fat: 23 g | Saturated Fat: 3 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 12 g | Trans Fat: 0.02 g | Cholesterol: 167 mg | Sodium: 1556 mg | Potassium: 1065 mg | Fiber: 6 g | Sugar: 16 g | Vitamin A: 422 IU | Vitamin C: 30 mg | Calcium: 74 mg | Iron: 3 mg | Net Carbs: 26 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.