Quick 20 Minute Moo Shu Chicken Use Leftover Chicken Recipes

QUICK 20-MINUTE MOO SHU CHICKEN (USE LEFTOVER CHICKEN)

Steps:

• In a skillet add the coconut oil, ginger, and garlic and cook for 1 minute until fragrant. Next, add in the cabbage and cook until wilted, roughly 5 minutes. Then add in the sesame oil, fish sauce, coconut aminos or soy sauce, maple syrup and cooked chicken and cook for 2 to 3 minutes. Make a well in the center of your pan and add in the whisked eggs and scramble. Once the eggs are cooked, mix in with the other ingredients. To serve, take a wrap and spoon 1/3 cup of filling and sprinkle with chopped green onions. Ta-da! You're done! See how simple the Moo Shu Chicken/Pork recipe is? It's basically a set of stir-fry instructions to follow! Next, I serve it in flour tortillas or lettuce cups to give it some final touches. My mom loves to serve it over a bed of rice or quinoa, so do whatever you want! Also, if you're going to have side dishes, go ahead and prepare them. For toppings, I'm a little extra when it comes to hoisin, so I add some more sauce (1 teaspoon maybe). Only then do I start eating this mouth-watering, comfort-food, Chinese dish that also happens to be a healthy one completely rich in vegetables and protein! Enjoy your Pork/Chicken Moo Shu and let me know when you try it! If you have different recipes for the same dish, I'd love to hear them out as well!

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!