Description
A quick and flavorful Mu Shu Chicken made with tender chicken, eggs, and crisp vegetables tossed in a savory hoisin-soy sauce blend.
Ingredients
- 2 tablespoons vegetable oil
- 2 large eggs, whisked
- 2 teaspoons minced ginger
- 1 garlic clove, minced
- 3 cups chopped Napa cabbage (or coleslaw mix)
- 4 shiitake mushrooms, sliced (about 1 cup)
- 2 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- 2 teaspoons sesame oil
- 3 cups cooked chicken, shredded
- Sliced scallions (for serving)
- Cooked white rice (for serving)
- Warmed flour tortillas (for serving)
- Extra hoisin sauce (optional)
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Add the whisked eggs, scramble, then transfer to a plate and set aside.
- Heat the remaining tablespoon of oil in the same skillet. Add minced ginger and garlic, cooking for about 1 minute until fragrant.
- Add the Napa cabbage and sliced mushrooms. Cook for about 5 minutes until the cabbage is tender.
- Stir in soy sauce, hoisin sauce, and sesame oil until everything is well coated.
- Add the shredded chicken and scrambled eggs back into the skillet. Cook for about 2 minutes until heated through and combined.
- Serve immediately over rice or in warm tortillas, garnished with scallions and extra hoisin sauce if desired.
Notes
- Rotisserie chicken works great for a quick shortcut.
- Swap shiitake mushrooms with button or cremini if needed.
- Add chili flakes or chili sauce for a spicier version.
- Store leftovers in the refrigerator for up to 5 days.
- Reheat on the stovetop with a splash of sauce if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 140 mg