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Moo Shu Chicken Stir Fry

Irresistible Moo Shu Chicken Stir Fry in Just 30 Minutes

Quick and delicious Moo Shu Chicken Stir Fry that combines tender chicken and vibrant flavors in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 5 tablespoons Hoisin Sauce Adds sweetness and richness.
  • 3 tablespoons Low-Sodium Soy Sauce Provides necessary saltiness.
  • 1 tablespoon Rice Vinegar Balances flavors with acidity.
  • 2 cloves Garlic, minced Infuses aromatic depth.
  • 15 grams Ginger, grated Adds warmth and spice.
  • 10 grams Cornstarch For thickening the sauce.
  • 5 milliliters Sesame Oil Delivers nutty flavor.
  • Black Pepper To taste.
  • 30 milliliters Mirin Contributes sweetness.
For the Stir Fry
  • 570 grams Boneless, Skinless Chicken Breasts, cut into strips Primary protein source.
  • 45 milliliters Vegetable Oil For cooking.
  • 2 large Eggs Adds richness and texture.
  • 180 grams Shiitake Mushrooms, sliced Delivers earthy flavor.
  • 320 grams Green Cabbage/Napa Cabbage, sliced For crunch.
  • 3 Green Onions, thinly sliced For garnish.

Equipment

  • Large skillet or wok
  • Medium Bowl

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together the hoisin sauce, low-sodium soy sauce, rice vinegar, minced garlic, grated ginger, cornstarch, sesame oil, and black pepper until fully combined. Set aside some sauce for serving.
  2. Coat the chicken strips with the marinade and let them marinate for about 10-15 minutes.
  3. Heat a skillet or wok over medium-high heat, add vegetable oil, and sauté the marinated chicken until browned, about 2-3 minutes per side. Remove and keep warm.
  4. In the same skillet, add more oil if needed and stir-fry the sliced shiitake mushrooms for about 4-5 minutes until golden brown.
  5. Pour in the beaten eggs, swirl to cover, and cook for 1-2 minutes until just set. Slice and set aside.
  6. Add the sliced cabbage and stir-fry for 2-3 minutes until it begins to wilt.
  7. Return the chicken, mushrooms, and egg strips to the skillet. Drizzle with reserved sauce, toss well, and cook for an additional 1-2 minutes.
  8. Remove from heat, garnish with green onions, and serve immediately wrapped in tortillas or Mandarin pancakes.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 8gVitamin A: 10IUVitamin C: 25mgCalcium: 50mgIron: 3mg

Notes

For best results, marinate the chicken well and ensure the skillet is hot before cooking to achieve a proper stir-fry texture.

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