Best Moo Shu Chicken Recipes

MOO SHU CHICKEN

Steps:

• Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Stir in chicken and set aside.
• Whisk remaining 4 tablespoons water, 1 teaspoon sesame oil, hoisin sauce, oyster sauce, and soy sauce together in a separate bowl. Set aside.
• Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add eggs and cook 3 minutes; flip and cook until firm and set, about 3 minutes more. Transfer to a cutting board and slice into thin strips.
• Add chicken mixture to the same skillet over medium-high heat. Cook chicken for 6 minutes; flip and cook until chicken is golden brown and juices run clear, about 6 minutes more. Remove from heat and set aside.
• Heat remaining teaspoon vegetable oil in a large skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry. Cook until cabbage starts to wilt, about 2 minutes.
• Add chicken, eggs, and sauce mixture to cabbage mixture. Cook and stir until sauce has thickened, about 5 minutes. Toss in green onions and serve immediately.

MOO SHU CHICKEN WITH MANDARIN PANCAKES

Steps:

• Mix hoisin sauce, rice vinegar, garlic, oyster sauce, soy sauce, toasted sesame oil, and Chinese five-spice powder together in a bowl. Add chicken strips and let marinate for 10 minutes.
• Heat 1 tablespoon sesame oil in a large wok over medium-high heat. Add marinated chicken. Stir-fry until no longer pink in the center and juices run clear, about 5 minutes. Transfer chicken to a bowl. Wipe out wok.
• Pour remaining tablespoon sesame oil into wok over medium-high heat. Add shiitake mushrooms, napa cabbage, carrots, red cabbage, and scallions; stir-fry until crisp-tender, about 3 minutes. Pour in water.
• Pour beaten egg into vegetable mixture; stir-fry 1 to 2 minutes. Add cooked chicken and stir-fry to combine.
• Heat pancakes according in a microwave oven until warmed, 30 seconds to 1 minute.
• Divide stir-fry mixture between pancakes and fold over like a taco or wrap like a sandwich wrap. Serve.

SLOW-COOKER CARIBBEAN MOO SHU CHICKEN

Steps:

• In a 4- or 5-qt. slow cooker, combine first 5 ingredients. In a small bowl, stir together tomatoes, hoisin sauce and hot pepper sauce. Pour tomato mixture over chicken mixture. Cook, covered, on low until chicken is tender, 3-4 hours. Remove meat. When cool enough to handle, shred with 2 forks; return to slow cooker. Heat through., To serve, divide mixture evenly among tortillas. Top with coleslaw and chopped peanuts.

MOO SHU CHICKEN WRAPS

Steps:

• Heat oil in a nonstick skillet.
• Add coleslaw mix and cook briefly, 2 to 3 minutes, just until slightly softened but still crunchy.
• Add chicken and cook another minute or two, to heat through.
• Stir in hoisin sauce and soy sauce.
• Remove from heat.
• Place tortillas on a plate and cover with plastic wrap.
• Microwave on high (100% power) for 45 to 60 seconds, until softened.
• Place 1/4 of the chicken and cabbage mixture on a tortilla.
• Fold each end over, then roll to make an enclosed wrap.

MOO SHU PORK (OR CHICKEN)

Steps:

• MARINADE: Whisk together hoisin, vinegar, oyster sauce, soy sauce, sesame oil, garlic, and pepper. Separate into two - one half for marinating the meat; the other half for cooking.
• Add the pork or chicken to the marinade and toss until evenly coated. Set aside for 5 minutes.
• While the meat is marinating, heat 2 tsp oil in a large pan or wok over medium heat. Add the eggs, and let them sit until they are cooked and form a large omelet. Transfer the eggs to cutting board and set aside. While the meat is cooking, chop the omelet into small, thin pieces.
• Return the pan to the stove and increase the heat to medium-high. Add 1 Tbsp oil, then add the meat. Discard the marinade. Sauce the meat until cooked through (3-4 minutes), then remove to a plate.
• Add the remaining oil to the pan, along with the cole slaw. Sauce for 2 - 3 minutes, until the cabbage begins to wilt and soften.
• Add in the remaining sauce and toss to combine. Cook for 2 minutes. Stir in the cooked meat and chopped eggs, and toss until combined. Season as needed with salt, pepper, hoisin, and/or soy sauce.
• Serve immediately with tortillas (can substitute lettuce cups or rice).

MOO SHU CHICKEN CONES

Steps:

• In a large skillet, saute the mushrooms in oil over medium heat until tender. Add ginger and garlic; cook 1 minute longer., Stir in the coleslaw mix, chicken, green onions, hoisin sauce, honey and sesame oil; heat through., To serve, cut tortillas in half. Roll up each into a cone shape. Spoon 2 tablespoons filling into each cone. Arrange, seam side down, on a serving platter.

MOO SHU BEEF (OR PORK OR CHICKEN)

Steps:

• Soak mushrooms in 1 cup hot water for 20 minutes until soft. Drain well, remove and discard stems. Cut caps into thin strips.
• Cut beef lengthwise into strips.
• Combine marinade ingredients in large bowl.
• Add beef, toss.
• Refrigerate 20 minutes.
• Drain beef. Heat large skillet, add 1/2 of the beef and stir fry for 1-2 min, careful not to overcook. Remove. Repeat with remaining beef. Combine beef, mushrooms, coleslaw mix, green onions and cornstarch mixture in skillet. Cook and stir until sauce is thickened.
• Spread hoisin sauce on tortilla, spoon beef mixture down center.
• Roll and enjoy!

FAMILY CIRCLE MOO-SHU CHICKEN

Steps:

• In a large nonstick skillet, heat the oil over medium heat. Add the garlic, coleslaw mix, carrot and scallions. Cook, stirring occasionally, for 8 minutes, until vegetables are softened.
• Stir in the hoisin and soy sauce and cook for 2 minutes. Add chicken; stir to combine with vegetables and heat through.
• To serve, heat tortillas according to package directions. Spoon 1/2 cup of chicken mixture down center of tortilla and roll up.

MOO SHU CHICKEN

Steps:

• Slice chicken into thin strips.
• In a medium bowl, combine marinade ingredients and add chicken, tossing to coat.
• Cover and marinate in refrigerator for 15-30 minutes.
• Remove chicken from refrigerator and discard marinade.
• Heat wok and add peanut oil.
• Add chicken and stir-fry until it turns white- for about 5 minutes.
• Add mushrooms and ginger.
• Cook and stir for 2-3 minutes.
• Add cabbage, carrots and green onions.
• Stir for 2 minutes and remove from heat.
• To serve, spread one side of each tortilla with 2 tsps.
• of Hoi sin sauce, spoon 1/2 cup chicken mixture in centre of each tortilla.
• Fold bottom-up and serve.

MOO SHU CHICKEN AND VEGETABLES

Steps:

• Combine ½ teaspoon oil, hoisin sauce, and the next 7 ingredients; whisk to combine.
• Heat ½ teaspoon oil in a large nonstick skillet over med-high heat; add in chicken; stir/saute for 4 minutes or until done.
• Add in hoisin mixture; cook 1 minute, stirring frequently.
• Add in mushrooms, cabbage, carrot, and zucchini; cook 3 minutes, stirring occasionally.
• Warm tortillas by following package directions.
• Spoon about ½ cup chicken mixture down center of each tortilla; roll up.

MOO SHU CHICKEN

Steps:

• Mix together marinade ingredients, add chicken, and mix to coat. Prepare vegetables, and grate ginger and garlic so everything will be ready. Heat large skillet on medium-high heat with grape seed oil and when oil is hot, add the chicken, stir-fry until cooked through, probably 3 to 4 minutes depending upon how thick you cut the chicken, remove chicken from pan. Add the grape seed oil, then the celery, ginger, and garlic. Saute for one minute. Add the vegetables in the following order, stir-frying for 1 to 2 minutes after each addition: mushrooms, cabbage, bean sprouts, green onion. Make a hole in middle of pan and cook egg. Add the kikoman soya sauce and chicken, toss and combine. Serve over a bed of cauliflower rice or in a lettuce wrap.

SLOW COOKER MOO SHU CHICKEN

Steps:

• In a small bowl combine hoisin sauce, the water, sesame oil, cornstarch, soy sauce, and garlic; set aside.
• In a 3 1/2- or 4-quart slow cooker combine cabbage mixture and 1 cup shredded carrots. Cut chicken into 1/8-inch slices; cut each slice in half lengthwise. Place chicken on top of cabbage mixture. Drizzle with 1/4 cup of the hoisin mixture.
• To serve, heat tortillas according to package directions. Spoon chicken mixture onto tortillas. If desired, top each serving with green onions.

MOO SHU PORK OR CHICKEN

Steps:

• 1. Mix together marinade ingredients, add chicken, and mix to coat. 2. Prepare vegetables, and grate ginger and garlic so everything will be ready. 3. Heat large skillet on medium-high heat with vegetable or olive oil. When the oil is hot, add the chicken, and stir-fry until just cooked through, probably 3 to 4 minutes depending upon how thick you cut the chicken. Remove chicken from pan. 4. Add the sesame oil, then the celery, ginger, and garlic. Saute for one minute. 5. Add the vegetables in the following order, stir-frying for 1 to 2 minutes after each addition: mushrooms, onions, cabbage, bean sprouts. 6. Add the soy sauce and the chicken. Toss to combine. 7. Serve with sugar-free plum sauce. If you like, use low-carb tortillas as wrappers. Serve with: Chinese-Style Plum Sauce This very easy sugar-free and low-carb recipe for Chinese-style plum sauce goes great with Moo Shu Chicken. If you don't have access to sugar-free plum jam, you can use blackberry or apricot. Ingredients: •1/3 cup sugar-free plum jam (I used Jok N Al brand for this recipe) •1 Tablespoon plus 1 teaspoon soy sauce •1 teaspoon vinegar (any kind except balsamic) •1/4 teaspoon Chinese Five Spice Powder Preparation: Mix ingredients together. Taste. The final result will partly depend on the sweetness and thickness of the jam. If it seems too sweet and "jammy," add a little more vinegar. If it's too thick, add water or a little more soy sauce. Store covered in refrigerator. Keeps up to a week. Makes 4 servings of slightly less than 2 Tablespoons each.

WW MOO SHU CHICKEN QUESADILLAS

Steps:

• Instructions 1. Preheat oven to 425ºF. Coat a large skillet or wok with cooking spray; add oil and heat over high heat until sizzling. 2. Add chicken and 1 teaspoon of soy sauce to wok or skillet; cook, stir-frying, until well-browned, about 5 minutes. Add vegetables, scallions and remaining teaspoon of soy sauce; cook about 2 minutes. Add hoisin sauce; stir-fry until heated through, about 1 minute. 3. Place 4 tortillas on a large baking sheet (or 2 smaller baking sheets). Spread about a heaping 3/4 cup of chicken-vegetable mixture over each tortilla and sprinkle each with 2 tablespoons of cheese; top with remaining tortillas. 4. Bake quesadillas until golden brown and cheese melts, about 10 minutes. Remove from oven and let sit about 5 minutes before cutting each quesadilla into 4 wedges each. Yields 2 wedges per serving.

MOO SHU CHICKEN QUESADILLAS - WW 4 POINTS

Steps:

• Preheat oven to 425ºF. Coat a large skillet or wok with cooking spray; add oil and heat over high heat until sizzling.
• Add chicken and 1 teaspoon of soy sauce to wok or skillet; cook, stir-frying, until well-browned, about 5 minutes. Add vegetables, scallions and remaining teaspoon of soy sauce; cook about 2 minutes. Add hoisin sauce; stir-fry until heated through, about 1 minute.
• Place 4 tortillas on a large baking sheet (or 2 smaller baking sheets). Spread about a heaping 3/4 cup of chicken-vegetable mixture over each tortilla and sprinkle each with 2 tablespoons of cheese; top with remaining tortillas.
• Bake quesadillas until golden brown and cheese melts, about 10 minutes. Remove from oven and let sit about 5 minutes before cutting each quesadilla into 4 wedges each. Yields 2 wedges per serving.

MOO SHU CHICKEN (DIABETIC FRIENDLY)

Steps:

• FINELY slice chicken into slices.
• COMBINE first five ingredients; making sure ginger and garlic are finely dice; Pour over chicken in bowl; marinate minimally 30 minutes.
• Finely slice celery. finely dice garlic. finely dice spring onion and prepare mushrooms (see note in intro); Prepare cabbage.
• Heat pan, add oil, drain chicken from marinade and saute about 4 minutes until brown; remove from pan.
• Add celery, garlic and ginger for 1 minute.
• Add vegetable to pan in this order: mushrooms, onions, cabbage, bean sprouts; saute EACH for 1 minute before adding the next vegetable.
• Add chicken back to pan and add tamari; toss to combine.
• ENJOY.
• NOTE: Can top with chilli (optional) and can serve them in prepared wraps with hoisin sauce; NOTE Wraps and hoisin sauce not recommended for diabetics and anyone with a sugar related health problem due to sugar content unless making from scratch with no sugar.