Mu Shu Chicken_ Homemade Chinese Take Out

When I lived in New York in my late teens, I was introduced to a whole new world of food. New York is an amazing city for countless reasons, but one of the greatest is knowing that no matter what you crave, a dizzying array of cuisines are available to you 24 hours a day. The city is particularly well known for it's Chinese food and one dish that I got turned on to back then and considered a rare treat (since I was living on a $10 a day or less food budget) was Mu Shu Chicken.

Just take warm mu shu pancakes (in my world flour tortillas are much easier then making homemade), paint a swirl of hoisin sauce in the center, fill each one with heaping spoonfuls of a finely chopped mixture of chicken and vegetables, fold them up, and voila! It's about as much fun as you can have at the dinner table. My kids will eat almost anything I put in a tortilla, so I came up with this Mu Shu recipe that's perfect for the home cook. Fortunately it fits my budget a bit better than the New York City version did...and it tastes just as special!

[amd-recipeseo-recipe:756]

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Mu Shu Chicken_ Homemade Chinese Take Out (makes 4-6 servings )

Prep Time: 5 mins Cook Time: 10 mins

dairy free

Ingredients

  • 2 tablespoons vegetable oil
  • 2 large Eggs, whisked
  • 2 teaspoons minced ginger
  • 1 garlic clove, minced
  • 3 cups chopped cabbage, or coleslaw mix
  • 4 shiitake mushrooms, sliced
  • 2 tablespoons Soy Sauce
  • 3 tablespoons hoisin sauce
  • 1 teaspoon sesame oil
  • 3 cups cooked, shredded chicken
  • 1/4 cup sliced scallions

Preparation

1. Heat 1 tablespoon vegetable oil in a large skillet over high heat.
2. Add the eggs and scramble. Transfer to a plate.
3. Heat remaining 1 tablespoon vegetable oil in the skillet.
4. Add the ginger and garlic to the skillet, and cook 1 minute.
5. Add the cabbage and mushrooms, and cook until cabbage is wilted, about 5 minutes.
6. Stir in the soy sauce, hoisin sauce, and sesame oil.
7. Add the chicken and scrambled eggs to the skillet, and cook until the chicken is heated through, about 2 minutes.
8. Serve over rice or in warm tortillas, and garnish with scallions.

Accompaniments: rice and additional hoison sauce for spreading on pancakes or tortillas
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime should must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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