Moo Shu Chicken

Moo Shu Chicken is one of those wonderful interactive dinner choices. It’s kind of like serving tacos – everyone can make their own dinner, adding the ingredients they like best. Plum sauce adds just the right amount of sweet.  When I am serving Moo Shu Chicken as an entree, I use Moo Shu pancakes, but when I am serving Moo Shu Chicken as an appetizer, I put out crisp iceberg lettuce leaves.
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  • 1 lb. boneless chicken breast, cut into ½-inch strips
  • 2 medium stalks of celery, thinly sliced
  • 3 cloves crushed garlic
  • 1 Tablespoon fresh ginger, grated
  • 6 oz. fresh shitake mushrooms, sliced into ½-inch strips
  • 1 cup sliced scallions – (about 6 green onions)
  • 4 cups sliced cabbage (½-inch strips)
  • 8 oz. bean sprouts
  • 1 Tablespoon soy sauce
  • 1 Tablespoon vegetable oil

Marinade Ingredients

  • 3 Tablespoons soy sauce
  • 1 Tablespoon sesame oil
  • 1 clove garlic, crushed
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon Chinese Five Spice powder

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  • Mix all marinade ingredients together and then add chicken, and mix to coat.
  • Prepare vegetables, ginger and garlic and set aside.
  • Add vegetable oil to a large skillet and heat on medium-high heat. When the oil is hot, add the chicken, and stir-fry until just cooked through, probably 3 to 4 minutes depending upon how thick you cut the chicken. Remove chicken from pan.
  • Add celery, ginger, and garlic and cook for one minute.
  • Add the vegetables in the following order, stir-frying for 1 to 2 minutes after each addition: mushrooms, onions, cabbage, bean sprouts.
  • Add the soy sauce and the chicken. Toss to combine.
  • Serve with tortillas or iceberg lettuce leaves as wrappers and sugar-free plum sauce.

Source: Very Well

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