asian · Chicken · dinner

20-Minute Moo Shu Chicken Tacos

Moo Shu is something that I’ve never had before in my life.

It’s not a staple of American-Chinese restaurants in Oklahoma or Texas. I believe it’s mainly an East coast thing; brought over by Chinese immigrants and exploding in popularity in the 1960’s. The dish never really made it past the Mississippi River.

I’ve seen dozens of Moo Shu recipes from other food bloggers on here. I was intrigued by it. I wanted to try what other bloggers were raving about.

The one thing that intrigued me the most was serving the dish on flour tortillas. What is this bizarre mashup of Chinese and Mexican food? Flour tortillas? That ingredient seemingly comes out of left field.

Off to work I went. I grabbed all the Chinese ingredients I could find for the Moo shu: oyster sauce, hoisin, shiitake mushrooms, sesame seed. I was determined to make this dish that I had never tried before.

Color me surprised when the end product actually tasted amazing. How had this incredible dish not make it into Oklahoma?! How come I’m 30 years old and am just now trying this for the firsst time?

The flour tortillas threw me for a loop, but they were actually the perfect vessel for shoveling the Moo Shu chicken into my mouth. You can roll them up, eat them taco style, or just chow down any which way you want. The tortillas, in the end, were brilliant.

This recipe takes no time to put together. I cooked everything in the same pan, the egg, chicken and veggie mixture. I think I spent maybe 15 to 20 minutes in all cooking this lovely dinner.

Enjoy!

20-Minute Moo Shu Chicken Tacos

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Chicken, cabbage, mushroom and egg cooked in a thick sauce served on flour tortillas.

Ingredients

  • 1 lb. chicken breast, thinly sliced
  • 3 TBS. olive oil
  • 3 eggs, beaten
  • 5 green onions, sliced
  • 1 (14 oz.) bag cole slaw mix
  • 10 oz. shiitake mushrooms, sliced
  • 1/2 cup hoisin sauce
  • 1/4 cup rice vinegar
  • 2 TBS. oyster sauce
  • 4 cloves garlic, minced
  • 1 tsp ground ginger
  • salt & pepper
  • Flour tortillas, sesame seeds, sliced green onion, for serving

Directions

  1. In a bowl, whisk together hoisin, rice vinegar, oyster sauce, garlic, ginger, salt and pepper. Pour half of the sauce mixture in a container and set aside until ready to serve. Add chicken to the main bowl of sauce and toss to coat. Let marinate in the fridge for 5 minutes.
  2. In a large skillet, heat one tablespoon oil over medium heat. Beat eggs in a bowl and add 2 sliced green onions to the eggs, mixing thoroughly. Season with salt and pepper. Pour eggs into the heated pan and let egg cook, undisturbed, for about 2-3 minutes before flipping. Let egg cook again for 1-2 minutes, then transfer to a plate to let cool before slicing. Egg should be like a thin omelette.
  3. In same skillet, heat another tablespoon oil over medium heat. Add chicken (discard marinade) and cook for 4-5 minutes or until chicken is cooked through and browned. Transfer to a plate.
  4. Heat remaining tablespoon oil in same skillet and add remaining sliced green onions and shiitake mushrooms. Cook and stir for 1-2 minutes until mushrooms are starting to brown. Add cole slaw mix and heat through until crisp-tender, another 1-2 minutes. Remove from heat and stir in chicken and egg to coleslaw mixture. Serve on warmed tortillas with reserved sauce. Top with sesame seeds and sliced green onions.

Step-By-Step Instructions

In a bowl, whisk together hoisin, rice vinegar, oyster sauce, garlic, ginger, salt and pepper. Pour half of the sauce mixture in a container and set aside until ready to serve.

Add chicken to the main bowl of sauce and toss to coat. Let marinate in the fridge for 5 minutes.

In a large skillet, heat one tablespoon oil over medium heat. Beat eggs in a bowl and add 2 sliced green onions to the eggs, mixing thoroughly. Season with salt and pepper. Pour eggs into the heated pan and let egg cook, undisturbed, for about 2-3 minutes before flipping.

Let egg cook again for 1-2 minutes, then transfer to a plate to let cool before slicing. Egg should be like a thin omelette. Slice into thin strips.

In same skillet, heat another tablespoon oil over medium heat. Add chicken (discard marinade) and cook for 4-5 minutes or until chicken is cooked through and browned. Transfer to a plate. Heat remaining tablespoon oil in same skillet and add remaining sliced green onions and shiitake mushrooms.

Cook and stir for 1-2 minutes until mushrooms are starting to brown. Add cole slaw mix and heat through until crisp-tender, another 1-2 minutes.

Remove from heat and stir in chicken and egg to coleslaw mixture. Serve on warmed tortillas with reserved sauce. Top with sesame seeds and sliced green onions.

3 thoughts on “20-Minute Moo Shu Chicken Tacos

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