Moo Shu Chicken is traditionally served with thin Mandarin pancakes, but I love serving it wrapped in crisp lettuce for a lighter take. Tender strips of chicken are tossed with charred vegetables, scrambled eggs, and fresh scallions for a quick meal that’s full of flavor and texture.
The secret to this dish is cooking the vegetables over high heat just long enough to develop a little char while keeping them crisp. It’s a simple technique that gives the finished dish its signature smoky flavor.
Ingredients
4 boneless, skinless chicken breasts
2 cups cabbage, thinly sliced (Napa or regular cabbage will work)
1 onion, thinly sliced
1½ cups shiitake mushrooms, sliced (wood ear mushrooms would also work)
5 eggs, scrambled
1 bunch scallions, sliced lengthwise
1 cup bean sprouts
2 tablespoons coconut oil
Salt to taste
Instructions
Slice the chicken breasts into thin strips and season with salt. Heat 1 tablespoon of the coconut oil in a nonstick pan over high heat. Working in batches, sauté the chicken until cooked through and nicely browned. Transfer to a plate and set aside.
While the chicken is cooking, slice the onion. Place a wok over high heat and, once hot, add the onions without any oil. Let them cook undisturbed for a few minutes so they begin to char. Give them a stir and continue cooking just until they are lightly charred but still crisp. Transfer to the plate with the chicken.
Next, add the cabbage to the hot wok. Cook over high heat, stirring occasionally, until it develops some char but remains crisp. Transfer to the plate.
Add the remaining tablespoon of coconut oil to the wok, followed by the shiitake mushrooms. Cook over high heat until the mushrooms are browned and tender.
Meanwhile, beat the eggs and scramble them in the same nonstick pan used to cook the chicken. Once the eggs are cooked, add the chicken, onions, and cabbage back to the wok. Add the scrambled eggs, bean sprouts, and scallions, then toss everything together over high heat just until heated through.
Serve immediately wrapped in crisp lettuce leaves. I like mine with a little sambal, and hoisin sauce makes a delicious accompaniment.
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