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