MOO SHU CHICKEN RECIPE | ALLRECIPES
There is no need to order take-out when you can make this classic moo shu chicken at home. It is simple and bursting with flavor. Serve over rice or Chinese mandarin pancakes if desired.
Provided by Soup Loving Nicole
Categories World Cuisine Asian Chinese
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Stir in chicken and set aside.
- Whisk remaining 4 tablespoons water, 1 teaspoon sesame oil, hoisin sauce, oyster sauce, and soy sauce together in a separate bowl. Set aside.
- Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add eggs and cook 3 minutes; flip and cook until firm and set, about 3 minutes more. Transfer to a cutting board and slice into thin strips.
- Add chicken mixture to the same skillet over medium-high heat. Cook chicken for 6 minutes; flip and cook until chicken is golden brown and juices run clear, about 6 minutes more. Remove from heat and set aside.
- Heat remaining teaspoon vegetable oil in a large skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry. Cook until cabbage starts to wilt, about 2 minutes.
- Add chicken, eggs, and sauce mixture to cabbage mixture. Cook and stir until sauce has thickened, about 5 minutes. Toss in green onions and serve immediately.
Nutrition Facts : Calories 319.1 calories, CarbohydrateContent 17.4 g, CholesterolContent 156.6 mg, FatContent 13.8 g, FiberContent 2.3 g, ProteinContent 30.3 g, SaturatedFatContent 2.8 g, SodiumContent 585.4 mg, SugarContent 3.3 g
MOO GOO GAI PAN RECIPE | ALLRECIPES
This Chinese dish translates to chicken with sliced mushrooms. This dish is great, light and very flavorful.
Provided by deven
Categories World Cuisine Asian Chinese
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 3 servings
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Stir in the fresh mushrooms, broccoli, bamboo shoots, water chestnuts, and straw mushrooms. Cook and stir until all the vegetables are hot, and the broccoli is tender, about 5 minutes. Remove from the wok, and set aside. Wipe out the wok.
- Heat the remaining tablespoon of vegetable in the wok until it begins to smoke. Stir in the garlic, and cook for a few seconds until it turns golden-brown. Add the chicken, and cook until the chicken has lightly browned on the edges, and is no longer pink in the center, about 5 minutes. Stir together the cornstarch, sugar, soy sauce, oyster sauce, rice wine, and chicken broth in a small bowl. Pour over the chicken, and bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy. Return the vegetables to the wok, and toss with the sauce.
Nutrition Facts : Calories 409.2 calories, CarbohydrateContent 30.9 g, CholesterolContent 86.3 mg, FatContent 14.3 g, FiberContent 8.3 g, ProteinContent 41.7 g, SaturatedFatContent 2.7 g, SodiumContent 989.9 mg, SugarContent 8.9 g
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