If you’re looking for a quick and delicious meal that’s packed with flavor, look no further than this Moo Shu Chicken Skillet Recipe. This dish brings together tender shredded chicken, crisp vegetables, and a delightful balance of savory sauce that will transport your taste buds straight to your favorite Asian restaurant. The best part? It’s a one-pan meal, making cleanup a breeze. Perfect for busy weeknights or a cozy weekend dinner, this recipe is sure to become a household favorite.
Why This Moo Shu Chicken Skillet Recipe Stands Out
This Moo Shu Chicken Skillet Recipe is not only delicious but also incredibly versatile. It allows you to use leftover chicken, making it a fantastic way to reduce food waste. The combination of fresh vegetables and the flavorful sauce makes every bite satisfying, while the ease of preparation keeps it accessible for cooks of all skill levels. Plus, it’s a perfect vehicle for customization; feel free to add your favorite vegetables or adjust the spice levels to suit your palate.
Ingredients at a Glance
- 1 tablespoon sesame oil
- 1 cup sliced white mushrooms
- 1/2 cup green onion, thinly sliced
- 2 cups shredded cabbage
- 3 cups shredded cooked chicken, such as our Slow Cooker Everything Chicken
- 2 large eggs, slightly beaten
- 1/4 cup hoisin sauce
- 2 tablespoons coconut aminos (or optional tamari)
- 2 teaspoons sriracha chili sauce
Setup & Equipment
- Large skillet or wok – for even cooking and easy stirring.
- Spatula – to mix and scramble ingredients.
- Measuring cups and spoons – for accurate ingredient measurements.
- Cutting board and knife – for slicing vegetables.
- Mixing bowl – for beating the eggs.
From Start to Finish: Moo Shu Chicken Skillet Recipe
Step 1: Heat the Skillet
Begin by heating 1 tablespoon of sesame oil in a large skillet over medium-high heat. The oil will give your dish a fragrant, nutty flavor that is characteristic of Asian cuisine.
Step 2: Sauté the Vegetables
Once the oil is shimmering, add the sliced white mushrooms and sauté for about 2-3 minutes until they are tender and starting to brown. Then, add the thinly sliced green onions and shredded cabbage to the skillet. Stir everything together and cook for another 3-5 minutes, or until the cabbage is wilted.
Step 3: Add the Chicken
Next, stir in the 3 cups of shredded cooked chicken. If you’re using leftover chicken, this is a great way to repurpose it into something new and exciting. Cook until the chicken is heated through, about 2-3 minutes.
Step 4: Scramble the Eggs
Push the chicken and vegetables to one side of the skillet and pour the slightly beaten eggs into the empty space. Allow them to cook for a minute, then scramble gently until fully cooked. Once done, mix everything together.
Step 5: Incorporate the Sauces
In a small bowl, whisk together the hoisin sauce, coconut aminos or tamari, and sriracha chili sauce. Pour this mixture over the chicken and vegetable medley, stirring to coat everything evenly. Allow it to cook for another minute or two, letting the sauce thicken slightly and infuse its rich flavors.
Step 6: Serve
Remove the skillet from the heat and serve hot. This dish is delightful on its own, but for an authentic experience, consider serving it with warm tortillas or over a bed of rice.
Dietary Swaps & Alternatives
- If you’re looking for a gluten-free option, ensure your hoisin sauce and coconut aminos are certified gluten-free.
- For a vegetarian version, substitute the chicken with tofu or tempeh.
- To increase the vegetable content, feel free to add bell peppers, carrots, or snap peas.
- If you prefer a spicier kick, increase the amount of sriracha or add fresh chili peppers.
Author’s Commentary
This Moo Shu Chicken Skillet Recipe is a fantastic way to enjoy a taste of Asian cuisine right at home. The combination of textures and flavors makes this dish so enjoyable. I love the balance between the savory hoisin sauce and the fresh crunch of the vegetables. It’s a meal that can be whipped up in under 30 minutes, perfect for those nights when you want something hearty but don’t have much time to spare. Plus, with the ability to customize the ingredients, you can make it your own!
Save It for Later
If you’re a fan of quick and delicious meals, make sure to bookmark this Moo Shu Chicken Skillet Recipe for future reference. It’s a recipe that you’ll want to come back to time and time again, whether you’re cooking for one or feeding a crowd. Don’t forget to share it with friends and family who appreciate a good home-cooked meal!
Popular Questions
Can I use frozen vegetables in this recipe?
Yes, you can definitely use frozen vegetables if you’re short on time. Just be sure to thaw and drain them properly before adding them to the skillet to avoid excess moisture.
What can I serve with Moo Shu Chicken?
This dish pairs beautifully with warm tortillas, rice, or even quinoa for a nutritious twist. You can also serve it with a side of steamed broccoli or snap peas for added crunch.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the skillet over medium heat until warmed through, adding a splash of water or broth to help restore moisture.
Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can prepare the ingredients ahead of time and store them separately. Just sauté everything together when you’re ready to eat for a quick and delicious meal.
Ready, Set, Cook
With this Moo Shu Chicken Skillet Recipe, you’re just moments away from a flavorful meal that’s sure to satisfy. Gather your ingredients, heat up your skillet, and get ready to enjoy a taste of comfort food that’s both quick and easy. Happy cooking!
Moo Shu Chicken Skillet Recipe
Ingredients
Equipment
Method
- Begin by heating 1 tablespoon of sesame oil in a large skillet over medium-high heat.
- Once the oil is shimmering, add the sliced white mushrooms and sauté for about 2-3 minutes until they are tender and starting to brown.
- Add the thinly sliced green onions and shredded cabbage to the skillet. Stir everything together and cook for another 3-5 minutes, or until the cabbage is wilted.
- Next, stir in the 3 cups of shredded cooked chicken. Cook until heated through, about 2-3 minutes.
- Push the chicken and vegetables to one side of the skillet and pour the slightly beaten eggs into the empty space. Scramble gently until fully cooked.
- In a small bowl, whisk together the hoisin sauce, coconut aminos or tamari, and sriracha chili sauce. Pour this mixture over the chicken and vegetable medley, stirring to coat everything evenly.
- Remove the skillet from the heat and serve hot.
Notes
- For gluten-free, ensure your sauces are certified gluten-free.
- Substitute chicken with tofu or tempeh for a vegetarian option.
- Add bell peppers or carrots for extra veggies.
- Increase sriracha for more heat.
- Store leftovers in an airtight container for up to 3 days.
