Mu Shu Chicken and Vegetables . Recipe

Name: Mu Shu Chicken and Vegetables .
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Boneless skinless chicken thighs cut into thin strips; 1 tsp Grated fresh ginger root; 2 tsp Fresh grated garlic; 2 tbsp Dry white wine; 4 tbsp Coconut oil; 1/2 cup Hoisin sauce; 3 tbsp Soy sauce; 2 tbsp Fish sauce; 1/4 cup Shredded carrots; 2 cup Each of shredded Napa cabbage, green cabbage and purple cabbage; 1 can Water chestnuts chopped; 1 Red bell pepper Thinly sliced; 1 small onion thinly sliced; 2 Beaten eggs

Servings: persons

3 Boneless skinless chicken thighs cut into thin strips
1 tsp Grated fresh ginger root
2 tsp Fresh grated garlic
2 tbsp Dry white wine
4 tbsp Coconut oil
1/2 cup Hoisin sauce
3 tbsp Soy sauce
2 tbsp Fish sauce
1/4 cup Shredded carrots
2 cup Each of shredded Napa cabbage, green cabbage and purple cabbage
1 can Water chestnuts chopped
1 Red bell pepper Thinly sliced
1 small onion thinly sliced
2 Beaten eggs

1
OK here we go I know this seems like a lot of ingredients but this really quick cooking and extremely delicious.
2
So the first thing you want to do is combine your all of your sauces into a large zip bag along with the ginger and garlic.
3
Add your chicken and let marinate at room temperature for 30 minutes.
4
In the meantime you will want to slice / shred all of your vegetables.
5
Next, once your chicken is marinated you will want to get a large sloped skillet or wok if you have one.
6
Next, add your oil and put your burner on high.
7
Once sure oil has become extremely hot you will take a slotted spoon and add the chicken to the wok.
8
Let the hot oil Sear the chicken well.
9
When the chicken is completely cooked remove and set-aside.
10
Combine all of your vegetables into the wok a little at a time add more as your vegetables begin to cook down and wilt.
11
Once all the vegetables have basically reduced in size by half, move to the side and add your beaten eggs until they are completely cooked through.
12
Combine chicken with vegetables and eggs and mix well and you are ready to eat.
13
You may certainly add a little bit more of the hoisin sauce if you need to.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 Boneless skinless chicken thighs cut into thin strips, 1 tsp Grated fresh ginger root, 2 tsp Fresh grated garlic, 2 tbsp Dry white wine, and more.

Yes, Mu Shu Chicken and Vegetables . falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mu Shu Chicken and Vegetables .

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions