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Thursday, April 29, 2010

Moo Shu Chicken

This was soooo delicious and a great use of some cabbage that I had. I chopped my own rather than using a bag mix since I had both green and red cabbage, and carrots. I've never had moo shu anything before, so I don't know how it compares to restaurant style, but we both loved the flavors!


Moo Shu Chicken
Source: Clean Eating Magazine, Winter 2008, p70

3 Tbsp. water
2 Tbsp. soy sauce
1 Tbsp. cornstarch
2 tsp. toasted sesame oil
1/3 cup hoisin sauce
1 tsp. honey or agave nectar
1/4 tsp. minced garlic
1 lbs. sliced chicken breast
1 Tbsp. cooking oil
3 cups packaged shredded cabbage with carrots (coleslaw mix)
2 cups steamed brown rice
Shredded carrots and cherry tomatoes, quartered (optional)

In a small mixing bowl, stir together water, soy sauce, cornstarch, sesame oil, hoisin sauce, honey/agave nectar and garlic.  Set mixture aside.

Trim fat from chicken breast and cut chicken into thin, bite-size strips.  Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.)  Heat skillet over medium-high heat.  Stir-fry chicken for 2 or 3 minutes or until chicken is no longer pink. 

Push meat from center of wok.  Stir in sauce.  Push chicken and sauce to center of wok. Cook and stir until thickened and bubbly.  Cook and stir for 2 minutes more.  Add shredded cabbage with carrots to skillet.

Stir ingredients together to coat with sauce.  Spoon about 3/4 cup of the chicken mixture over rice.  Garnish with carrots and cherry tomatoes, if desired.


Anonymous said...

oh my goodness - this looks and sounds delicious! i've got everything in the house i need and i just put it on the menu for next week! thanks for sharing!!

Bridget said...

I love moo shu! The version I make comes from Jen at Use Real Butter, so I assume it's pretty authentic. It looks similar to this, except I'm not sure what the deal with the tomatoes in this one is? That seems like an odd addition.

You might want to check out the tofu version in my blog (although you could totally use chicken instead). It has a few more ingredients, but I believe they're all clean - bamboo shoots, mushrooms, bean sprouts. Good stuff. Plus you get to say "tofu moo shu", and that's just fun.

DailyChef said...

Looks great! I love throwing this together when I want to get rid of random stuff in my fridge too - it tastes great with lots of diverse ingredients :-P

Jes said...

I'm moving next week and I've been searching for recipes to use up some of the food we have around here. I have a huge jar of hoisin but I'm getting burned out on my typical stir fry. You could not have posted this at a better time! Can't wait to try it!

Ali said...

Your recipe looks delicious! I've never had moo shu either, but I love stir frys and this one looks very appetizing.