Description
This flavorful Moo Shu Chicken recipe features tender marinated chicken breasts stir-fried with vegetables and scrambled eggs in a savory hoisin-based sauce. Perfectly balanced with ginger, garlic, and toasted sesame oil, it’s a quick and satisfying dish that can be served with rice, scallion pancakes, or lettuce cups.
Ingredients
Units
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For The Marinade
- 1/2 cup hoisin sauce
- 1/4 cup rice wine vinegar
- 1/4 cup orange juice
- 1/4 cup soy sauce or coconut aminos
- 1/2 tablespoon toasted sesame oil
- 2 teaspoons freshly grated ginger or 1/4 teaspoon ground ginger
- 4 cloves garlic, minced
- 1 to 1 1/2 pounds boneless skinless chicken breasts, thinly sliced into 1 1/2 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
- Prepare the Marinade: In a large bowl, combine hoisin sauce, rice wine vinegar, orange juice, soy sauce, toasted sesame oil, ginger, and minced garlic. Stir until well mixed.
- Marinate the Chicken: Add the thinly sliced chicken breasts to the marinade and toss to coat evenly. Cover and refrigerate for 30 minutes to allow flavors to penetrate.
- Bring Chicken to Room Temperature: After marinating, remove the chicken from the fridge and let it sit at room temperature for a few minutes to ensure even cooking.
- Cook the Eggs: Heat 1 tablespoon of avocado oil in a heavy-bottomed pan over medium-high heat. Pour in the whisked eggs, cover, and cook just until no longer runny, about 1 minute. Transfer the cooked eggs to a cutting board, roughly chop, and set aside.
- Cook the Chicken: Add the remaining avocado oil to the pan and heat over medium-high heat. Remove chicken from the marinade, reserving the marinade separately. Add chicken pieces to the pan, stirring continuously to brown evenly.
- Sauté the Mushrooms: Add sliced shiitake mushrooms to the chicken and sauté until mushrooms begin browning and shrinking, about 3 minutes.
- Add Coleslaw Mix and Sauce: Stir in half of the cabbage and carrot coleslaw mix. Then add the reserved marinade, stirring frequently until the sauce comes to a boil and thickens slightly.
- Incorporate Bean Sprouts and Scallion Whites: Add bean sprouts and the white parts of the scallions to the pan, stirring to combine all ingredients.
- Add Remaining Vegetables and Eggs: Mix in the remaining coleslaw, chopped scrambled eggs, and the green parts of the scallions. Stir well to integrate.
- Season and Serve: Season the dish with sea salt and freshly ground black pepper to taste. Adjust seasoning if necessary. Spoon the hot Moo Shu Chicken into bowls and serve immediately.
Notes
- Chicken Choice: Boneless, skinless chicken breasts are used here, but boneless, skinless chicken thighs or other proteins like pork, beef, or turkey work well too.
- Mushroom Substitutes: If shiitake mushrooms are unavailable, sliced crimini or baby bella mushrooms make suitable alternatives.
- Vegetable Variations: Feel free to add thinly sliced bell peppers, broccoli florets, or other vegetables you prefer to the stir-fry.
- Preparation Tip: Have all ingredients prepped and ready before cooking. This ensures smooth cooking at high heat without delays.
- Serving Suggestions: Serve Moo Shu Chicken with scallion pancakes, over steamed rice, on its own, or wrapped in lettuce cups for a fresh, low-carb option.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 140 mg
