Moo Shu Chicken Flavor (Printable Version)
Tender chicken with hoisin glaze, shiitake mushrooms, and fresh veggies served warm and delicious.
# Ingredients Required:
→ Marinade
01 -
120 ml hoisin sauce
02 -
60 ml rice wine vinegar
03 -
60 ml orange juice
04 -
60 ml soy sauce or coconut aminos
05 -
7 ml toasted sesame oil
06 -
2 teaspoons freshly grated ginger or 0.25 teaspoons ground ginger
07 -
4 cloves garlic, minced
08 -
450 to 680 g boneless, skinless chicken breasts, thinly sliced into 3.8 cm strips
→ To Cook
09 -
60 ml avocado oil, divided
10 -
2 large eggs, whisked
11 -
160 g sliced shiitake mushrooms
12 -
200 g carrots and cabbage coleslaw mix
13 -
120 g bean sprouts
14 -
6 scallions, sliced, whites and greens separated
15 -
Sea salt and freshly ground black pepper, to taste
# Guide to Cooking:
01 -
Combine hoisin sauce, rice wine vinegar, orange juice, soy sauce, toasted sesame oil, ginger, and garlic in a large bowl; mix well. Add chicken and toss to coat. Cover and refrigerate for 30 minutes.
02 -
Remove marinated chicken from refrigerator and let sit at room temperature briefly. Heat 1 tablespoon avocado oil in a heavy-bottomed pan over medium-high heat. Add whisked eggs, cover, and cook until set, about 1 minute. Transfer eggs to a cutting board, roughly chop, and set aside.
03 -
Add remaining avocado oil to the pan. Remove chicken from marinade, reserving the marinade. Add chicken to pan and stir continuously to brown evenly. Add shiitake mushrooms; sauté until browned and reduced, about 3 minutes. Stir in half the coleslaw mix, then add reserved marinade and bring to a boil.
04 -
Add bean sprouts and white parts of scallions; stir. Incorporate remaining coleslaw, chopped eggs, and green parts of scallions. Season with salt and freshly ground black pepper to taste. Stir well and serve immediately.
# Extra Suggestions:
01 -
Allow chicken to marinate for at least 30 minutes to develop optimal flavor.