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This Moo Shu Chicken with Hoisin Sauce is just so incredibly flavorful. I’ve made mine so it works perfectly for meal prep, something I know a lot of you are interested in. But let’s start with a few basics before we start cooking.
What is Moo Shu?
“mu shu. or moo shu (mo͞o′ sho͞o′) A Chinese dish of stir-fried vegetables, egg, and often meat served wrapped in a thin pancake.” (Source: The Free Dictionary.com)
I omitted the egg since I was making these for meal prep.
How to make Moo Shu Chicken?
As mentioned, Moo Shu can be made with a variety or meats or fish, but today I’m going with the standard Moo Shu Chicken.
I cut chicken breasts into strips and sauteed until golden, but not quite cooked all of the way through. Remove to a small bowl and set aside.
In the same pan, add mushrooms and scallions. Saute for just a few minutes until they are beginning to get tender.
Next, add your cabbage mix. My grocery store sells premade bags of mixed cabbages with carrots. If you can only find the cabbage mix, grate or finely slice carrots as shown.
Once that mixture is beginning to get tender, add the chicken back to the pan. Now it’s time to add the flavor. Just a few more minutes and that’s it! You are done.
CHEF’S NOTE: If you’d like to add egg, scramble them in a small bowl and then add to your vegetables. Stir until cooked through.
To make meal prep even simpler, I am using small street tacos (found at most grocery stores in the tortilla section) and a bottled Hoisin sauce in the Asian section. You might be wondering…
What is Hoisin sauce?
Hoisin sauce is made from soybeans, vinegar, sugar, garlic and spices, widely used in southern Chinese cooking. It’s sweet, a tad spicy and not all that dissimilar to American barbecue sauce.
Is there fish in Hoisin sauce?
The word Hoisin (pronounced HOY-szin) is from the Chinese word for seafood. Despite this, Hoisin sauce does not actually contain any seafood, nor is it commonly used in seafood dishes.
If you don’t have Hoisin sauce on hand or cannot find it in your local grocery store, we love this one found on Epicurious.
I get asked a lot about these meal prep containers and you can find them here (*affiliate link)
Did you make this recipe for Moo Shu Chicken with Hoisin Sauce? Leave me a comment below and let me know what you thought!
And if you enjoyed the recipe, please like, comment, share and PIN. It really helps me out a lot 🙂
Moo Shu Chicken with Hoisin Sauce
- Non-Stick Skillet
FOR THE CHICKEN:
- 1 tsp Neutral Flavored Cooking Oil
- 1 lb Boneless Chicken Breasts cut into thin strips
FOR THE VEGETABLES:
- 8 oz Brown Mushrooms, such as Baby Bella stemmed and thinly-sliced
- 3 Green Onions (Scallions) thinly sliced
- 1 clove Garlic minced
- 1 Bag of Coleslaw Mix with Carrots
- Salt and Pepper to taste
FOR THE SAUCE:
- 2 tbsp Soy Sauce
- 1 tsp Sesame Oil
- 1/4 c Rice Vinegar
- 1/4 c Hoisin Sauce
- Tortillas or Small "Street Taco" Tortillas you could also make these lettuce wraps
- Hoisin Sauce
- Green Onions (Scallions) sliced
- White Sesame Seeds optional
TO MAKE THE SAUCE:
- Whisk all ingredients together for the sauce.
TO MAKE THE CHICKEN:
- Heat a non-stick skillet over medium high heat add the oil. Add the chicken to the pan and cook just until browned on the outside and no longer pink. It will not be fully cooked at this point. Remove to a clean bowl.
TO MAKE THE VEGETABLES:
- To the same pan, add oil, mushrooms and green peppers. Saute for 2-3 minutes.
- Add the coleslaw mix and saute until tender.
- Add in the reserved sauce along with the chicken, toss to combine and cook for another 2-3 minutes or until cooked through.
- If you'd like to add egg, whisk together as a scramble and add to your vegetables at this point and cook through. They don't stand up well to meal prep, hence why I omitted them in this recipe but if you are enjoying right now, it's a nice addition!
- Serve immediately with street taco or other tortillas and a side of Hoisin sauce for dipping or store in the fridge for up to 3-4 days.