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Cozy Moo Shu Chicken Delight

Cozy Moo Shu Chicken Delight

Tender strips of chicken tossed with crunchy cabbage, mushrooms, and silky eggs in a savory-sweet hoisin-soy glaze. Wrap it up in warm pancakes or tortillas for a quick, cozy weeknight favorite.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1 pound boneless skinless chicken breasts thinly sliced
  • 2 teaspoon cornstarch for marinating the chicken
  • 3 tablespoon low-sodium soy sauce divided for marinade and sauce
  • 4 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 2 tablespoon water to loosen the sauce
  • 2 tablespoon vegetable oil divided for cooking
  • 2 egg eggs large, lightly beaten
  • 3 clove garlic minced
  • 1 tablespoon fresh ginger finely grated
  • 6 ounce shiitake mushrooms stems removed, sliced
  • 4 cup green cabbage thinly sliced
  • 1 cup carrots cut into matchsticks
  • 0.5 cup scallions thinly sliced
  • 0.25 teaspoon kosher salt or to taste
  • 0.25 teaspoon black pepper freshly ground
  • 8 piece Mandarin pancakes or small flour tortillas warmed
  • 0.25 cup hoisin or plum sauce for serving

Instructions

Preparation Steps

  • In a bowl, toss the sliced chicken with cornstarch and 1.0 tablespoon soy sauce. Set aside while you prep the vegetables.
  • Make the sauce: whisk hoisin sauce, the remaining 2.0 tablespoons soy sauce, rice vinegar, sesame oil, and water until smooth. Set aside.
  • Heat 0.5 tablespoon vegetable oil in a large skillet or wok over medium heat. Add eggs and scramble just until softly set, then transfer to a plate.
  • Increase heat to medium-high and add 1.0 tablespoon vegetable oil. Stir-fry the chicken in a single layer until just cooked through and lightly browned, 3 to 4 minutes. Transfer to the plate with eggs.
  • Add the remaining 0.5 tablespoon oil. Stir-fry garlic and ginger until fragrant, about 30 seconds. Add mushrooms and carrots; cook until mushrooms release moisture, about 2 minutes.
  • Add cabbage, salt, and pepper. Stir-fry until cabbage is crisp-tender, 2 to 3 minutes.
  • Return chicken to the pan. Pour in the sauce and toss until everything is evenly coated and glossy, 1 to 2 minutes.
  • Fold in scallions and the scrambled eggs. Remove from heat.
  • Warm pancakes or tortillas. Spoon the Moo Shu filling into each, drizzle with hoisin or plum sauce, and serve immediately.

Notes

Time-saver: Use bagged coleslaw mix in place of slicing cabbage and carrots. Swap chicken with pork or tofu as desired. If the sauce thickens too much, splash in 1.0 tablespoon water to loosen. Serve with chili crisp for heat.