Served in lettuce wraps, it makes a wonderful lunch that takes less than 30 minutes to prepare. The first time I made this recipe, it was because I had some leftover baked chicken breast and pre-shredded coleslaw mix that I wanted to use up. I wanted an Asian-style recipe that would utilize those ingredients, and I came across the idea of preparing moo shu. It was so good, the flavor combination so unique, that I have made it many times since. It’s one of those recipes that everyone likes, and it’s also very easy to make. Even the leftovers are excellent!
Ingredients
You’ll only need a few simple ingredients to make moo shu chicken. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: For the sauce: Soy sauce, rice vinegar, sriracha, and just a bit of cornstarch. Oil: I like to use avocado oil. Shredded cabbage: To make life easy I use pre-shredded bagged cabbage. But it’s not difficult to shred it yourself. Aromatics: Minced garlic and ginger. You can mince them yourself, but it’s absolutely fine to use the stuff that comes in a jar. Shredded cooked chicken: I usually use shredded chicken breasts. You can also use rotisserie chicken - just make sure to remove the skin. Its texture won’t work in this recipe. For garnish: Thinly sliced scallions.
Instructions
Making moo shu chicken is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: You start by whisking together the sauce ingredients. Stir-fry the cabbage, garlic, and ginger. Then add the shredded chicken. Now, reduce the heat, and stir in the scallions and the sauce (give the sauce an extra mix before stirring it into the dish). That’s it! As is the case with most stir-fry recipes, the cooking itself is very quick. It’s the prep that takes most of the time. And when using precooked chicken and pre-shredded cabbage, even the prep is quick and easy.
Expert tip
I like to serve this tasty stir-fry in lettuce cups. It’s delicious and very pretty, and it’s a better choice than the traditional pancakes used to serve this dish. The best lettuce varieties for this purpose are iceberg or Boston. While Romaine is lovely, its large, elongated leaves with their prominent ribs don’t work so well as cups.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
You can use thinly sliced red onions instead of green onions. If you do, add them to the skillet together with the cabbage.Ghee is a good substitute for avocado oil.You can use shredded rotisserie chicken. Just make sure to remove the skin. Its texture won’t work in this recipe.
Serving suggestions
The traditional recipe is served with little savory pancakes. Instead of those, I use cabbage or lettuce wraps. Another option is to serve this dish on a bed of cauliflower rice, to soak up the yummy sauce. And of course, you can simply serve it in pretty bowls!
Storing leftovers
Leftover chicken should keep for 3-4 days in the fridge. But if you’ve used pre-cooked chicken that had already spent a day or two in the fridge, you should keep that in mind when counting those 3-4 days. To reheat the leftovers without over-drying the chicken, it’s best to heat them covered, and use the microwave on a low setting.
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