Moo Shu Chicken – Easy Stir Fry Chicken Moo Shu

Moo Shu Chicken – This recipe is a quick and easy Chinese restaurant classic style dinner that tastes way better than take out! It contains chicken and vegetables in a sauce that can be made in only 10 minutes of prep time.

What is Moo Shu Chicken?

Moo shu chicken also spelled mù xū ròu, mu xu chicken or moo shi chicken originating from Shandong is a dish of northern Chinese origin. It is also a staple of American Chinese cuisine and first introduced on the menus of Classic Chinese restaurants in the United States in the late 1960s.

But most commonly it is made with pork, generally, the same basic dish can be prepared by substituting another seafood or meat. If made with chicken, the dish is called moo shu chicken, when made with pork called mu su pork and same goes with beef, shrimp or tofu. If prepared without any meat or seafood, it is called moo shu vegetables.

Ingredient Variations and Substitutions

You can substitute shrimp/pork for the chicken. You can also substitute the cabbage with packaged coleslaw mix, and if you do, don’t cook it more than 1 minute or it will become mushy and all that texture will be gone. So be careful!

And if you want to make low carb version then use lettuce leaves or low-carb tortillas as wrappers.

What to Serve with Moo Shu Chicken?

Serve it up in some lettuce cups, flour tortillas, over a bed of rice, cauliflower rice, or wrapped in a big lettuce leaf. And make sure to drizzle with some little extra hoisin sauce as per your preference.

Can Moo Shu Chicken be Frozen?

Yes absolutely! Pack the leftover chicken in airtight containers and store in the freezer for up to 3 months.
When ready to cook, thaw the frozen chicken in the refrigerator overnight, and then reheat in a hot skillet until warmed through.

Yield: 4

Moo Shu Chicken

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Moo Shu Chicken is a quick and easy Chinese restaurant classic style dinner that tastes way better than take out! It contains chicken and vegetables in a sauce that can be made in just 10 minutes of prep time.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 pound chicken breast, cut into ½-inch strips
• 4 tablespoons soy sauce
• ½ teaspoon Chinese Five Spice powder
• 1 tablespoon olive oil
• 2 medium stalks celery, thinly sliced
• 2 tablespoon grated fresh ginger
• 4 cloves garlic, crushed
• 1 cup sliced green onions (scallions)
• 6 ounces fresh shiitake mushrooms, sliced into ½-inch strips
• 1 cup bean sprouts (mung beans)
• 4 cups sliced cabbage (½-inch strips)

Instructions

1. Take a bowl, add the chicken and mix the marinade ingredients - 3 tbsp. soy sauce, Chinese spice powder; mix to coat and set aside.
2. Heat a large skillet over medium-high heat with half of the olive oil. Once hot, add the chicken, and stir-fry for 3 to 4 minutes until just cooked through; Remove the chicken from pan and set aside.
3. Add the rest of the oil, ginger, celery, and garlic; saute for one minute.
4. Add the rest of the vegetables, mushrooms, cabbage, onions, bean sprouts, and stir-fry for 1 to 2 minutes after each addition.
5. Add the chicken back to the pan, add soy sauce and toss to combine.
6. Done!

Nutrition Information

Serving Size

4
Amount Per Serving Calories 335Total Fat 16gSaturated Fat 6gCholesterol 76mgSodium 1669mgCarbohydrates 22gSugar 12gProtein 32g

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