Moo Shu Chicken with Hoisin Sauce
Moo Shu Chicken with Hoisin Sauce
Servings: 4 servings
Calories:
Equipment
- Non-Stick Skillet
Ingredients
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
FOR SERVING:
- Tortillas or Small "Street Taco" Tortillas you could also make these lettuce wraps
- Hoisin Sauce
- Green Onions (Scallions) sliced
- White Sesame Seeds optional
Instructions
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.