Ingredients
Scale
Mu Shu Chicken
- 2 tablespoons vegetable oil
- 2 large eggs, whisked
- 2 teaspoons fresh ginger, minced
- 1 garlic clove, minced
- 3 cups chopped Napa cabbage (or coleslaw mix)
- 4 shiitake mushrooms, sliced (about 1 cup)
- 2 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- 2 teaspoons sesame oil
- 3 cups cooked chicken, shredded
For Serving
- Sliced scallions
- Cooked white rice
- Warm flour tortillas
- Extra hoisin sauce
Instructions
- Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat.
- Add the whisked eggs and scramble until cooked through. Transfer to a plate and set aside.
- Add the remaining tablespoon of vegetable oil to the skillet.
- Stir in the ginger and garlic and cook for 1 minute until fragrant.
- Add the cabbage and mushrooms and cook for about 5 minutes, stirring occasionally, until the cabbage softens.
- Stir in:
- Soy sauce
- Hoisin sauce
- Sesame oil
- Add the shredded chicken and reserved scrambled eggs.
- Cook for 2–3 minutes, stirring frequently, until heated through.
- Serve over rice or spoon into warm tortillas.
- Garnish with sliced scallions and additional hoisin sauce if desired.
Notes
Storage
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze for up to 3 months.
Reheating
- Thaw overnight in the refrigerator if frozen.
- Reheat in a skillet over medium heat until warmed through.
- Add a splash of soy sauce or hoisin sauce if needed.
Helpful Tips
- Rotisserie chicken makes this recipe incredibly fast and convenient.
- Any mushroom variety works, including button, cremini, or portobello.
- For a vegetarian version, omit the chicken and add extra mushrooms or tofu.
- Coleslaw mix is an easy substitute for Napa cabbage and requires no chopping.
