Family Circle Moo Shu Chicken Recipes

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MOO SHU CHICKEN



Moo Shu Chicken image

There is no need to order take-out when you can make this classic moo shu chicken at home. It is simple and bursting with flavor. Serve over rice or Chinese mandarin pancakes if desired.

Provided by Soup Loving Nicole

Categories     World Cuisine Recipes     Asian     Chinese

Time 50m

Yield 4

Number Of Ingredients 14

6 tablespoons cold water, divided
3 teaspoons sesame oil, divided
2 teaspoons cornstarch
1 pound chicken breast tenderloins, cut into thin strips
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 teaspoons soy sauce
2 teaspoons vegetable oil, divided
2 eggs, beaten
3 cups shredded cabbage or coleslaw mix
1 (4 ounce) can sliced shiitake mushrooms, drained
2 cloves garlic, minced
1 tablespoon sherry
3 green onions, chopped

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.

Nutrition Facts : Calories 319.1 calories, Carbohydrate 17.4 g, Cholesterol 156.6 mg, Fat 13.8 g, Fiber 2.3 g, Protein 30.3 g, SaturatedFat 2.8 g, Sodium 585.4 mg, Sugar 3.3 g

MU SHU CHICKEN



Mu Shu Chicken image

Provided by Guy Fieri

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 31

1/3 cup hoisin sauce, plus more for serving
3 tablespoons low-sodium soy sauce
2 tablespoons mirin
1 1/2 tablespoons sesame oil
3 tablespoons peeled and minced fresh ginger
1 tablespoon minced garlic
Kosher salt and freshly ground black pepper
1 pound boneless, skinless chicken thighs, sliced
3 tablespoons canola oil
1 red pepper, seeded, membrane removed, julienned
1/2 yellow onion, thinly sliced
1/2 medium head green cabbage, finely shredded
1/2 large head Napa cabbage, finely shredded
1/2 medium head purple cabbage, finely shredded
1/2 cup julienned carrots
1 cup sliced button mushrooms
1/4 cup shaved bamboo shoots, drained
1/4 cup sliced water chestnuts, drained
4 eggs, beaten
2 recipes Chinese Crepes with Scallions, recipe follows
3 tablespoons toasted black sesame seeds
1 small bunch scallions, finely shaved
Fresh cilantro leaves, for serving, optional
Sriracha, for serving, optional
3/4 cup all-purpose flour
1/4 cup rice flour
1/2 teaspoon salt
1/8 teaspoon toasted sesame oil
2 eggs
2 scallions, finely sliced
Nonstick cooking spray

Steps:

  • Whisk the hoisin, soy, mirin, sesame oil, garlic and ginger in a mixing bowl. Season with salt and pepper. Add the sliced chicken and toss to coat evenly. Marinate the chicken, covered, at room temperature for 20 to 30 minutes.
  • Once 5 minutes of marinating time remains, heat a large wok or skillet over high heat and add 2 tablespoons of the canola oil to heat. Using a slotted spoon, strain the chicken add to the very hot wok or skillet. Cook, allowing it to brown, stirring occasionally, about 2 minutes. Add the red bell pepper and the onion slices, allowing them to soften, another minute. Next, add the cabbages and carrots and cook, stirring occasionally, until just browning, about 2 minutes. Push the chicken and vegetables to the side of the wok and stir in the mushrooms, bamboo shoots and water chestnuts. Remove from the heat and set aside, keeping warm.
  • Place a nonstick skillet over medium heat and add the remaining 1 tablespoon canola oil. Add the beaten eggs to the skillet, allowing to scramble, 2 to 3 minutes. Once cooked, break up the eggs with a rubber spatula and add to the chicken. Toss to combine.
  • Spread about 1 tablespoon hoisin sauce on each Chinese Crepes with Scallions. Top with some mu shu chicken, sesame seeds and scallions. Add cilantro leaves if desired. Roll up like a crepe and serve with Sriracha if desired.
  • In a medium glass mixing bowl, whisk the flours, salt, 1 cup water, the sesame oil and eggs; the batter should be smooth and free of lumps.
  • Heat a crepe pan or 8-inch nonstick skillet over medium heat. Very lightly coat the skillet with nonstick cooking spray. Ladle in 1/4 cup of the batter. Gently rotate the skillet for a few seconds, swirling the batter to create a thin, even layer over the bottom. Add 1 to 2 tablespoons scallions to each pancake at this point. Cook the pancake until the underside is pale and just firmed up, about 1 minute.
  • Flip the pancake over and cook for another 30 seconds. Remove from the skillet and transfer to a plate and cover with a kitchen towel. Continue with the rest of the batter until all the pancakes have been made. Keep warm until ready to serve.

FAMILY CIRCLE MOO-SHU CHICKEN



Family Circle Moo-Shu Chicken image

Make and share this Family Circle Moo-Shu Chicken recipe from Food.com.

Provided by Cricketo

Categories     One Dish Meal

Time 20m

Yield 10 rolls, 4 serving(s)

Number Of Ingredients 9

1 tablespoon sesame oil
2 garlic cloves, chopped
1 (10 ounce) bag packaged coleslaw mix
1 (8 ounce) bag carrots, shredded
4 scallions, sliced
1/4 cup hoisin sauce
2 tablespoons soy sauce
10 flour tortillas, 6-inch
3 cups cooked chicken, shredded

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 CONES



Moo Shu Chicken Cones image

My Asian-inspired cones make a distinctively different main dish for holiday get-togethers and game-day parties. If you like, substitute pulled pork for the shredded chicken.

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 32 appetizers.

Number Of Ingredients 11

3/4 cup sliced fresh shiitake mushrooms
1 tablespoon canola oil
1-1/2 teaspoons minced fresh gingerroot
1-1/2 teaspoons minced garlic
3 cups coleslaw mix
2 cups shredded rotisserie chicken
3 green onions, sliced
1/2 cup hoisin sauce
1 tablespoon honey
1-1/2 teaspoons sesame oil
16 flour tortillas (6 inches), warmed

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.

Nutrition Facts : Calories 92 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 174mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

MU SHU CHICKEN



Mu Shu Chicken image

This is a very tasty streamlined recipe for Chinese mu shu chicken. It makes a lot. Avoid overcooking the vegetables.

Provided by Chris from Kansas

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

2 boneless skinless chicken breast halves
1 bunch green onion (1 cup chopped)
1 tablespoon peanut oil
1 tablespoon sesame oil
1 (8 ounce) package cabbage coleslaw mix
1/2 cup sliced mushrooms
2 teaspoons cornstarch
1/4 cup sherry wine or 1/4 cup other wine
1/4 cup reduced sodium soy sauce
1/2 teaspoon minced garlic
1 (8 ounce) package broccoli coleslaw mix
1 cup shredded carrot (optional)
8 (8 inch) flour tortillas
hoisin sauce or plum sauce, to taste

Steps:

  • Heat the peanut and sesame oil in a 12-inch nonstick skillet on medium.
  • Slice the green onions, using all the whites and enough of the tender green tops to make about 1 cup.
  • Immediately add the onions, shredded cabbage mix and mushrooms to the skillet.
  • Raise the heat to high and cook to soften vegetables, stirring from time to time.
  • Meanwhile, cut the chicken through its width (the short way) into 1/4 inch wide strips, adding strips to the skillet as you slice.
  • Mix the cornstarch into the sherry and add it to the skillet along with the soy sauce and garlic.
  • Stir well.
  • Add the broccoli slaw and carrots (if desired) and stir.
  • Continue to stir fry, stirring frequently, about 5 to 7 minutes until the chicken is no longer pink.
  • Just before serving, put the tortillas on a plate and microwave, uncovered, 1 minute 30 seconds to warm through.
  • To serve, spread hoisin sauce to taste on each tortilla (1/2 to 1 tsp) and spread 1/2 cup filing on each tortilla.
  • Roll up, burrito style.
  • Serve at once.

Nutrition Facts : Calories 352.4, Fat 11.4, SaturatedFat 2.4, Cholesterol 25.2, Sodium 885.5, Carbohydrate 44.2, Fiber 3.9, Sugar 3.5, Protein 16.1

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