Mu Shu Chicken
We modified this recipe from a few others, to make for a group camp potluck. It was a hit.
Marinade Ingredients
Mu Shu Ingredients
Pre-Camp Preparation
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Stir all marinade ingredients together in a medium mixing bowl until combined. Store in a sealed container. Keep cool
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Whisk eggs and cook as a thin omelet. When cooked, slice into pieces about 1/8" wide and 1"to 2" long. Store in a ziplock bag. Keep cool.
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Slice mushroom caps into thin strips. Store in a ziplock bag. Keep cool.
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Slice scallions into thin diagonal strips. Store in a ziplock bag. Keep cool.
Directions
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Combine chicken and half of the marinade in a bowl. Stir until evenly coated, and let sit for 5 minutes.
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In pan or wok on high heat, add a tablespoon or so of oil, then transfer the chicken to the pan, discarding any leftover marinade.
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Stir the chicken from time to time, breaking it up. When it has browned a little, about 3-4 minutes, transfer it to a separate plate and set aside.
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Add remaining oil to the pan, then add cole slaw, mushrooms, and half of the scallions. Cook for 2-3 minutes, or until cabbage has wilted and become soft.
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Add remaining marinade and toss to combine. Cook for an additional 2 minutes, then stir in chicken and sliced egg and toss or stir until combined.
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Sprinkle with the remaining scallions.
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Serve immediately with won ton skins; garnish with extra scallions or toasted sesame seeds if wanted.
Notes
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This recipe serves 4-6.
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For Mu Shu Pork, substitute 1 pound boneless pork chops, sliced into thin strips, instead of the chicken.
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You can use flour tortillas or lettuce cups instead of won ton skins, or serve over rice or quinoa.
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We found the mix slightly saltier than we'd have preferred; no need for extra salt. But if you like, you can add extra salt, pepper, hoisin sauce, and soy sauce after combining the chicken and egg with the cooked vegetables..