Mu Shu Chicken

  • Ready in 1h 40m

  • Serves 6

  • 482 calories

  • 47.27g carbs

Mu Shu Chicken might be just the main course you are searching for. One portion of this dish contains approximately 27g of protein, 21g of fat, and a total of 468 calories. This dairy free recipe serves 6 and costs $2.09 per serving. 45 people were impressed by this recipe. If you have bamboo shoots, salt, flour, and a few other ingredients on hand, you can make it. This recipe is typical of Chinese cuisine. From preparation to the plate, this recipe takes about 1 hour and 40 minutes.

29 ingredients

  1. 1/4 cups bamboo shoots
  2. 3 tbsps black sesame seeds
  3. 1 cup button mushrooms
  4. 3 tbsps canola oil
  5. 1/2 cups carrots
  6. 2 eggs
  7. 4 eggs
  8. 3/4 cups flour
  9. 1 leaf fresh cilantro leaves
  10. 3 tbsps fresh ginger
  11. 1 tbsp garlic
  12. 1/2 medium head green cabbage
  13. cups hoisin sauce
  14. 6 servings kosher salt
  15. 3 tbsps low sodium soy sauce
  16. 2 tbsps mirin
  17. 1/2 large head napa cabbage
  18. 1/2 medium head purple cabbage
  19. 1 red pepper
  20. 1/4 cups rice flour
  21. 1/2 tsps salt
  22. 1 small bunch scallions
  23. 2 scallions
  24. tsps sesame oil
  25. 2 tbsps sesame oil
  26. 1 lb skinless boneless chicken thighs
  27. 6 servings sriracha
  28. 1/4 cups water chestnuts
  29. 1/2 yellow onion

Instructions

  1. Watch how to make this recipe.
  2. Whisk the hoisin, soy, mirin, sesame oil, garlic and ginger in a mixing bowl. Season with salt and pepper.
  3. Add the sliced chicken and toss to coat evenly. Marinate the chicken, covered, at room temperature for 20 to 30 minutes.
  4. Once 5 minutes of marinating time remains, heat a large wok or skillet over high heat and add 2 tablespoons of the canola oil to heat. Using a slotted spoon, strain the chicken add to the very hot wok or skillet. Cook, allowing it to brown, stirring occasionally, about 2 minutes.
  5. Add the red bell pepper and the onion slices, allowing them to soften, another minute. Next, add the cabbages and carrots and cook, stirring occasionally, until just browning, about 2 minutes. Push the chicken and vegetables to the side of the wok and stir in the mushrooms, bamboo shoots and water chestnuts.
  6. Remove from the heat and set aside, keeping warm.
  7. Place a nonstick skillet over medium heat and add the remaining 1 tablespoon canola oil.
  8. Add the beaten eggs to the skillet, allowing to scramble, 2 to 3 minutes. Once cooked, break up the eggs with a rubber spatula and add to the chicken. Toss to combine.
  9. Spread about 1 tablespoon hoisin sauce on each Chinese Crepes with Scallions. Top with some mu shu chicken, sesame seeds and scallions.
  10. Add cilantro leaves if desired.
  11. Roll up like a crepe and serve with Sriracha if desired.
  12. In a medium glass mixing bowl, whisk the flours, salt, 1 cup water, the sesame oil and eggs; the batter should be smooth and free of lumps.
  13. Heat a crepe pan or 8-inch nonstick skillet over medium heat. Very lightly coat the skillet with nonstick cooking spray. Ladle in 1/4 cup of the batter. Gently rotate the skillet for a few seconds, swirling the batter to create a thin, even layer over the bottom.
  14. Add 1 to 2 tablespoons scallions to each pancake at this point. Cook the pancake until the underside is pale and just firmed up, about 1 minute.
  15. Flip the pancake over and cook for another 30 seconds.
  16. Remove from the skillet and transfer to a plate and cover with a kitchen towel. Continue with the rest of the batter until all the pancakes have been made. Keep warm until ready to serve.
Mu Shu Chicken

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