Side Pannel
Moo Shu Chicken
Moo Shu Chicken
- Recipe Submitted by maryjosh on 09/12/2018
Ingredients List
- 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
Directions
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.
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.
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