This recipe for moo shu chicken is a quick and easy dinner option that tastes so much better than take out! It contains lean chicken and colorful veggies in a savory sauce.

I take a few shortcuts when making this moo shu chicken to make the prep easier, like using a bagged shredded cabbage blend and buying pre-minced ginger and pre-sliced mushrooms. The hardest part of this dish is getting the chicken cut into thin strips like you’d find in a restaurant. Sometimes raw chicken can be slippery to cut, so I put it in the freezer for about 20 minutes before I start slicing. The chicken firms up from being in the freezer and is much easier to cut into thin and small pieces.

This moo shu chicken is simply a stir fry made with chicken, cabbage, scrambled eggs, shiitake mushrooms and green onions. Traditionally moo shu chicken is served with mandarin pancakes, but I don’t have easy access to those pancakes, so I use flour tortillas instead. While it may not be traditional, the flour tortillas make a great substitute!

Everyone that’s tried this recipe agrees that it’s most definitely better than the takeout version. I love that this moo shu chicken is an easy, fresh and healthy dinner to add to our regular rotation!

INGREDIENTS

• 1 pound Foster Farms Simply Raised Thin-Sliced Breast Fillets cut crosswise into thin slices
• 1 tablespoon vegetable oil divided use
• 2 eggs lightly beaten
• 1 cup of shiitake mushroom caps thinly sliced
• 3 cups of bagged shredded cabbage such as a coleslaw mix
• 2 teaspoons minced ginger
• 2 tablespoon soy sauce
• 2 tablespoons hoisin sauce
• 1 teaspoon sesame oil
• 1 teaspoon honey
• 2 teaspoons cornstarch
• salt to taste
• For serving: flour tortillas or mandarin pancakes sliced green onions, hoisin sauce

INSTRUCTIONS

1. Heat 1 teaspoon of oil in a large skillet over medium heat. Add the eggs and season to taste with salt and pepper. Cook, undisturbed, until a flat omelet forms, about 3-4 minutes. Carefully flip the eggs and cook on the other side until done, 1-2 minutes more.
2. Remove the eggs from the pan and cut into strips. Cover to keep warm.
   Wipe out the pan with a paper towel.
3. Heat the remaining 2 teaspoons of oil in the pan.
4. Add the chicken and cook, stirring occasionally, until meat is browned and cooked through, 4-5 minutes. Remove the chicken from the pan and place on a plate; cover to keep warm.
5. Add the cabbage, ginger and mushrooms to the pan and cook for 2-3 minutes or until mushrooms are tender and cabbage is wilted.
6. Return the chicken and eggs to the pan.
7. In a small bowl whisk together the soy sauce, hoisin sauce, sesame oil, honey and 1 tablespoon of water. Whisk in the cornstarch until smooth.
8. Add the sauce to the pan and turn the heat to high; bring to a boil. Boil for 30 seconds or just until sauce starts to thicken.
9. Serve immediately with tortillas, extra hoisin sauce and green onions.