MOO SHU CHICKEN
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
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
Provided by Guy Fieri
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 31
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.
MOU SHU CHICKEN
Add something flavorful to your family's Asian cuisine night! Enjoy this delicious chicken and veggie roll that's made with Original Bisquick® mix - a dish that's ready in 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in 4-quart Dutch oven over medium-high heat. Cook coleslaw mix, mushrooms, chicken and gingerroot in oil about 10 minutes, stirring frequently, until vegetables are tender. Stir in hoisin sauce. Reduce heat; keep warm.
- Stir Bisquick mix, milk and egg in medium bowl until blended. Stir in onions.
- Lightly spray 10-inch skillet with cooking spray; heat over medium-high heat. Pour slightly less than 1/4 cup batter into skillet; rotate skillet to make a thin pancake, 5 to 6 inches in diameter. Cook until bubbles break on surface; turn. Cook other side until golden brown. Keep warm while making remaining pancakes.
- Spoon about 1/2 cup vegetable mixture onto each pancake; roll up.
Nutrition Facts : Calories 125, Carbohydrate 14 g, Cholesterol 35 mg, Fiber 2 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 280 mg
MOO SHU CHICKEN WITH MANDARIN PANCAKES
This is a decidedly American version of moo shu chicken, but fast to make! The Mandarin pancakes, also called moo shu shells, can be found in almost any Asian market, but feel free to use flour tortillas. Keep in mind the moo shu shells are much thinner than a typical flour tortilla, and have a different (pasta-like) taste.
Provided by thedailygourmet
Categories World Cuisine Recipes Asian
Time 50m
Yield 5
Number Of Ingredients 17
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.
Nutrition Facts : Calories 374.4 calories, Carbohydrate 43.4 g, Cholesterol 65.2 mg, Fat 13.9 g, Fiber 3.5 g, Protein 18.3 g, SaturatedFat 2.8 g, Sodium 869.4 mg, Sugar 6.3 g
MOO SHU CHICKEN (EASY RECIPE)
Steps:
- In a large bowl, whisk together 2 tablespoons of water, 2 teaspoons of sesame oil, and cornstarch until dissolved. Add the chicken and toss to coat. Set aside to marinate.
- In a small bowl, whisk together the 4 remaining tablespoons of water, the remaining 1 teaspoon of sesame oil, hoisin sauce, oyster sauce, and soy sauce until well-combined. Set aside.
- Heat 1 teaspoon of vegetable oil in a large skillet over medium heat. Pour the beaten eggs and cook for 3 minutes. Flip it over and cook for 3 minutes more, or until set. Slice scrambled eggs into thin strips.
- To the same skillet over medium-high heat, add the chicken strips. Cook for 6 minutes on one side and flip. Cook for 6 more minutes, or until golden brown and juices run clear. Remove from the skillet and set aside.
- Heat the remaining teaspoon of vegetable oil in the same skillet over medium-high heat. Add the shredded cabbage, drained shiitake mushrooms, garlic, and sherry. Cook, stirring regularly until the cabbage starts to wilt, about 2 minutes.
- Add the chicken, eggs, and sauce mixture. Stir until sauce has thickened, about 5 minutes. Remove from heat. Mix in the green onions and serve immediately. Enjoy!
Nutrition Facts : Calories 319 cal
MOO SHU CHICKEN CONES
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
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
SLOW-COOKER CARIBBEAN MOO SHU CHICKEN
A tropical twist on a takeout favorite, this slow-cooker creation is simple, satisfying and destined to become a new family favorite! -Shannon Kohn, Simpsonville, South Carolina
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 552 calories, Fat 15g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 1122mg sodium, Carbohydrate 66g carbohydrate (24g sugars, Fiber 7g fiber), Protein 35g protein.
MOO SHU CHICKEN
Sounds cool, right? I loved the name, though I havent had a chance to try it yet, especially after the great stuff I heard after making mango chicken. Arggh :) Anyways, hope u enjoy it! It is from the "Weekend" magazine. It is said to be a great "busy" family dinner. Its easy, fast, fun and the flavours are great. You can substitute all or half of the chicken with tofu(bean curd). Serve this with steamed broccoli and brown rice for a filling delicious dinner.
Provided by Charishma_Ramchanda
Categories Low Cholesterol
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
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
Make and share this Moo Shu Chicken and Vegetables recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 53m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 104.6, Fat 2.2, SaturatedFat 0.4, Cholesterol 24.5, Sodium 653.7, Carbohydrate 11.6, Fiber 1.8, Sugar 6.8, Protein 10.1
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MOO SHU CHICKEN - SLENDER KITCHEN
From slenderkitchen.com
5/5 (2)Calories 231 per servingCategory Dinner
- Whisk together the hoisin sauce, sesame oil, garlic, ginger, vinegar, and Asian chile paste in a bowl.
- Heat a non-stick skillet over high heat. Once hot, spray with cooking spray and add the chicken. Cook for 5-7 minutes until done to your liking.
- Remove thejchicken and set aside. Add more cooking spray and add the scallions, cabbage, and sauce. Cook for about 5 minutes until cabbage is cooked.
MOO SHU CHICKEN - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
5/5 (2)Total Time 30 minsCategory MainCalories 232 per serving
- Place the wood ear mushrooms in a small bowl and cover with hot water. Let rehydrate for 15 minutes, or until thoroughly tender. Drain, remove and discard any tough ends, and slice the mushrooms into thin strips.
- Heat 1 tablespoon of oil in a large nonstick pan over medium-high heat. Add the chicken. Seperate the slices using chopsticks or a spatula. Cook until both sides are just cooked, 2 minutes or so. It’s OK if the center of the chicken still has a hint of pink. Transfer to a big plate.
- Heat up the homemade pancakes or store-bought pancakes by steaming them until they are just heated through. Steam 3 to 5 minutes for thawed pancakes or 10 to 15 minutes for frozen ones.
MOO SHU CHICKEN (WITH HOMEMADE MANDARIN PANCAKES)
From thewoksoflife.com
5/5 (39)Total Time 1 hr 20 minsCategory Chicken And PoultryCalories 257 per serving
- Mix the sliced chicken and marinade ingredients in a bowl until well-incorporated, and set aside for 15 minutes.
- Pour 1 tablespoon oil into a heated frying pan and pour in the beaten eggs to make an omelet. Transfer to a cutting board, and cut the egg omelet into thin strips. Set aside. Combine the hot water, 1 tablespoon hoisin sauce, 1 tablespoon oyster sauce, 1 teaspoon light soy sauce, and 1/2 teaspoon sesame oil in a bowl. Stir until well-combined and set aside.
- Heat another tablespoon of oil in your wok or large skillet until it's almost smoking, and add the chicken. Lightly sear on all sides until about 80% done, and remove from the wok. Set aside.
- Add an additional tablespoon of oil to the wok, and turn the heat up to high. Stir in the garlic, followed immediately by the cabbage, shiitake mushrooms, wood ear mushrooms, bamboo shoots, and lily flowers. Give everything a good stir for 1 minute. Add the Shaoxing wine, and stir-fry for another 20 seconds.
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