So last week, I mentioned that I have been craving Chinese food like a mother lately. I LOVE Chinese food. Aside from pizza, Chinese is my favorite takeout food. I mean, it’s fast and delicious. What more could you want? Oh, health. Right. Well, that’s why I really love my Honey Sriracha Chicken. But you know what I think I love even more? Moo Shu Chicken. Homemade, full of nutrients, and on the table in less than 30-minutes!
Chinese delivery was a staple in my house, especially on busy night. Sweet-n-sour chicken, orange chicken, beef with broccoli and fried rice – you know, the usual suspects. It wasn’t until I was oh, I don’t know, 19 that I tried Moo Shu Chicken. I mean, I wasn’t an adventurous eater so if it seemed weird, I didn’t eat it. Duh.
But one weekend, after driving 2.5 hours home (I was home from school for the weekend), my stepmom (Lynn) had leftover Moo Shu in the fridge. And she told me they were like Chinese tacos. And I was all, “you’re speaking my language.” I mean – Chinese foods + tacos?! Perfect combination. And so my love for Moo Shu was born.
Moo Shu Chicken
If I could order takeout every time I crave Moo Shu Chicken, I would. I can’t, though, because that’s expensive. And really unhealthy. So, instead of spending $10, waiting 45 minutes for the delivery, and then consuming an ungodly amount of sodium, I decided to make my own.
My Moo Shu Chicken is certainly not authentic – I mean, no wok was involved and I used flour tortillas instead of the traditional pancakes. But! – and this is a big but – this dish is full of nutrients from the cabbage, carrots, and mushrooms, it’s relatively low-sodium (for a Chinese dish, anyway), and I can have dinner on the table in under 30 minutes. That’s a winning recipe if you ask me. Oh, and I forgot to mention: it’s freakin’ delicious. Matt likes MINE better than Chinese takeout. I’ll have to test this out on Lynn and report back 😉
Before we get to the recipe, what’s your favorite Chinese takeout? If you don’t like Chinese – what’s your go-to delivery meal?
- 1/2 cup hoisin sauce
- 1/4 cup rice vinegar
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 4-5 cloves minced garlic
- 2 tsp fresh black pepper
- 1lb boneless, skinless chicken breast sliced into thin strips
- Marinade (see above)
- 2 large eggs, whisked
- 1 bag (14oz) coleslaw (chopped cabbage and carrots)
- 8oz thinly sliced shiitake mushrooms
- Flour tortillas
- 2 tbsp sesame oil
- Optional: extra hoisin, sesame seeds, scallions
- In a medium-size bowl, mix together all marinade ingredients
- In a large-size bowl, place the sliced chicken in the bowl and cover with 1/2 of the marinade. Cover and let sit for 5 minutes or up to 30 minutes
- While the chicken is marinading, heat up 1 tbsp oil in a large pan over medium heat and scramble the eggs. Once eggs are scrambled, take out of pan and set aside.
- After the eggs are done, turn heat up to high and add remaining oil. Saute the chicken until it is fully cooked, about 4-5 minutes. Transfer to a plate and set aside.
- Add the cole slaw, mushrooms, and remaining marinade to the pan and saute until cabbage softens, about 2 minutes.
- Combine the chicken, cole slaw mixture, and eggs into pan and mix well
- Serve immediately on flour tortillas (or lettuce wraps if low-carb) and top with scallions, sesame seeds, extra hoisin...