Ingredients
For The Marinade
- ½ cup hoisin sauce
- ¼ cup rice wine vinegar
- ¼ cup orange juice
- ¼ cup soy sauce or coconut aminos
- ½ tablespoon toasted sesame oil
- 2 teaspoons freshly grated ginger, or ¼ teaspoon ground ginger
- 4 cloves garlic, minced
- 1 to 1½ pounds boneless skinless chicken breasts, thinly sliced into 1½ inch strips
To Cook
- 4 tablespoons avocado oil, divided
- 2 large eggs, whisked
- 2 cups sliced shiitake mushrooms
- 2 cups carrots and cabbage coleslaw mix
- 1 cup bean sprouts
- 6 scallions, sliced, whites and greens separated
- Sea salt and freshly ground black pepper, to taste
Instructions
- Make the Marinade: In a large bowl, combine hoisin sauce, rice wine vinegar, orange juice, soy sauce, toasted sesame oil, ginger, and minced garlic. Stir until all ingredients are well mixed.
- Marinate the Chicken: Add the thinly sliced chicken breasts to the marinade and toss to coat thoroughly. Cover the bowl and refrigerate for 30 minutes to allow flavors to meld.
- Prepare for Cooking: Remove the marinated chicken from the refrigerator and let it rest at room temperature for a few minutes to ensure even cooking.
- Cook the Eggs: Heat 1 tablespoon of avocado oil in a heavy-bottomed pan over medium-high heat. Pour in the whisked eggs, cover the pan, and cook until eggs are set but not dry, about 1 minute. Transfer the cooked eggs to a cutting board, roughly chop, and set aside.
- Cook the Chicken: Add the remaining 3 tablespoons of avocado oil to the pan and heat over medium-high. Remove chicken from marinade, reserving the marinade separately, and add chicken pieces to the pan. Stir continuously to evenly brown the chicken.
- Sauté Mushrooms: Add sliced shiitake mushrooms to the pan with the chicken and cook until mushrooms begin to brown and reduce in size, about 3 minutes.
- Add Coleslaw Mix: Stir in half of the carrots and cabbage coleslaw mix and mix well.
- Add Marinade and Simmer: Pour the reserved marinade into the pan and stir until the sauce starts bubbling, coating the ingredients evenly.
- Add Bean Sprouts and Scallions: Incorporate the bean sprouts and the white parts of the scallions. Stir to combine.
- Combine Remaining Ingredients: Add the remaining coleslaw mix, chopped cooked eggs, and green parts of the scallions. Mix everything well.
- Season and Serve: Season the dish with sea salt and freshly ground black pepper to taste. Adjust seasoning as needed. Spoon the Moo Shu Chicken into bowls and serve immediately, traditionally with thin pancakes or steamed rice.
Notes
- Marinating the chicken for at least 30 minutes enhances the flavor, but you can marinate up to 2 hours if time permits.
- You can substitute shiitake mushrooms with button or cremini mushrooms if preferred.
- For an authentic experience, serve Moo Shu Chicken with Mandarin pancakes or warm tortillas and hoisin sauce on the side.
- To make this dish gluten-free, use tamari or coconut aminos instead of soy sauce and ensure hoisin sauce is gluten-free.
- Adjust the amount of garlic and ginger to taste for stronger or milder flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
