SLOW-COOKER CARIBBEAN MOO SHU CHICKEN
A tropical twist on a takeout favorite, this slow-cooker creation is simple, satisfying and destined to become a new family favorite! -Shannon Kohn, Simpsonville, South Carolina
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a 4- or 5-qt. slow cooker, combine first 5 ingredients. In a small bowl, stir together tomatoes, hoisin sauce and hot pepper sauce. Pour tomato mixture over chicken mixture. Cook, covered, on low until chicken is tender, 3-4 hours. Remove meat. When cool enough to handle, shred with 2 forks; return to slow cooker. Heat through., To serve, divide mixture evenly among tortillas. Top with coleslaw and chopped peanuts.
Nutrition Facts : Calories 552 calories, Fat 15g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 1122mg sodium, Carbohydrate 66g carbohydrate (24g sugars, Fiber 7g fiber), Protein 35g protein.
MOO SHU CHICKEN
There is no need to order take-out when you can make this classic moo shu chicken at home. It is simple and bursting with flavor. Serve over rice or Chinese mandarin pancakes if desired.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Asian Chinese
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Stir in chicken and set aside.
- Whisk remaining 4 tablespoons water, 1 teaspoon sesame oil, hoisin sauce, oyster sauce, and soy sauce together in a separate bowl. Set aside.
- Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add eggs and cook 3 minutes; flip and cook until firm and set, about 3 minutes more. Transfer to a cutting board and slice into thin strips.
- Add chicken mixture to the same skillet over medium-high heat. Cook chicken for 6 minutes; flip and cook until chicken is golden brown and juices run clear, about 6 minutes more. Remove from heat and set aside.
- Heat remaining teaspoon vegetable oil in a large skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry. Cook until cabbage starts to wilt, about 2 minutes.
- Add chicken, eggs, and sauce mixture to cabbage mixture. Cook and stir until sauce has thickened, about 5 minutes. Toss in green onions and serve immediately.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 17.4 g, Cholesterol 156.6 mg, Fat 13.8 g, Fiber 2.3 g, Protein 30.3 g, SaturatedFat 2.8 g, Sodium 585.4 mg, Sugar 3.3 g
MU SHU CHICKEN
Provided by Guy Fieri
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 31
Steps:
- Whisk the hoisin, soy, mirin, sesame oil, garlic and ginger in a mixing bowl. Season with salt and pepper. Add the sliced chicken and toss to coat evenly. Marinate the chicken, covered, at room temperature for 20 to 30 minutes.
- Once 5 minutes of marinating time remains, heat a large wok or skillet over high heat and add 2 tablespoons of the canola oil to heat. Using a slotted spoon, strain the chicken add to the very hot wok or skillet. Cook, allowing it to brown, stirring occasionally, about 2 minutes. Add the red bell pepper and the onion slices, allowing them to soften, another minute. Next, add the cabbages and carrots and cook, stirring occasionally, until just browning, about 2 minutes. Push the chicken and vegetables to the side of the wok and stir in the mushrooms, bamboo shoots and water chestnuts. Remove from the heat and set aside, keeping warm.
- Place a nonstick skillet over medium heat and add the remaining 1 tablespoon canola oil. Add the beaten eggs to the skillet, allowing to scramble, 2 to 3 minutes. Once cooked, break up the eggs with a rubber spatula and add to the chicken. Toss to combine.
- Spread about 1 tablespoon hoisin sauce on each Chinese Crepes with Scallions. Top with some mu shu chicken, sesame seeds and scallions. Add cilantro leaves if desired. Roll up like a crepe and serve with Sriracha if desired.
- In a medium glass mixing bowl, whisk the flours, salt, 1 cup water, the sesame oil and eggs; the batter should be smooth and free of lumps.
- Heat a crepe pan or 8-inch nonstick skillet over medium heat. Very lightly coat the skillet with nonstick cooking spray. Ladle in 1/4 cup of the batter. Gently rotate the skillet for a few seconds, swirling the batter to create a thin, even layer over the bottom. Add 1 to 2 tablespoons scallions to each pancake at this point. Cook the pancake until the underside is pale and just firmed up, about 1 minute.
- Flip the pancake over and cook for another 30 seconds. Remove from the skillet and transfer to a plate and cover with a kitchen towel. Continue with the rest of the batter until all the pancakes have been made. Keep warm until ready to serve.
SLOW COOKER MOO SHU CHICKEN
Per serving: 269 kcal cal., 8 g fat (1 g sat. fat, 2 g polyunsaturated fat, 2 g monounsatured fat), 54 mg chol., 579 mg sodium, 34 g carb., 5 g fiber, 11 g sugar, 16 g pro. Percent Daily Values are based on a 2,000 calorie diet
Provided by megmonaghan
Categories Chicken
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl combine hoisin sauce, the water, sesame oil, cornstarch, soy sauce, and garlic; set aside.
- In a 3 1/2- or 4-quart slow cooker combine cabbage mixture and 1 cup shredded carrots. Cut chicken into 1/8-inch slices; cut each slice in half lengthwise. Place chicken on top of cabbage mixture. Drizzle with 1/4 cup of the hoisin mixture.
- To serve, heat tortillas according to package directions. Spoon chicken mixture onto tortillas. If desired, top each serving with green onions.
Nutrition Facts : Calories 336.7, Fat 9.3, SaturatedFat 1.5, Cholesterol 48.1, Sodium 1008, Carbohydrate 46, Fiber 3.4, Sugar 10.5, Protein 17.5
MOO SHU CHICKEN AND VEGETABLES
Make and share this Moo Shu Chicken and Vegetables recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 53m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine ½ teaspoon oil, hoisin sauce, and the next 7 ingredients; whisk to combine.
- Heat ½ teaspoon oil in a large nonstick skillet over med-high heat; add in chicken; stir/saute for 4 minutes or until done.
- Add in hoisin mixture; cook 1 minute, stirring frequently.
- Add in mushrooms, cabbage, carrot, and zucchini; cook 3 minutes, stirring occasionally.
- Warm tortillas by following package directions.
- Spoon about ½ cup chicken mixture down center of each tortilla; roll up.
Nutrition Facts : Calories 104.6, Fat 2.2, SaturatedFat 0.4, Cholesterol 24.5, Sodium 653.7, Carbohydrate 11.6, Fiber 1.8, Sugar 6.8, Protein 10.1
MOO-SHU CHICKEN
Make and share this Moo-Shu Chicken recipe from Food.com.
Provided by Miss V
Categories < 30 Mins
Time 20m
Yield 10 rolls
Number Of Ingredients 9
Steps:
- 1. In a large nonstick skillet, heat the oil over medium heat. Add the garlic, coleslaw mix, carrot and scallions. Cook, stirring occasionally, for 8 minutes, until vegetables are softened.
- 2. Stir in the hoisin and soy sauce and cook 2 minutes. Add chicken; stir to combine with vegetables and heat through.
- 3. To serve, heat tortillas following package directions. Spoon 1/2 cup of chicken mixture down center of tortilla and roll up.
Nutrition Facts : Calories 141.4, Fat 4, SaturatedFat 0.8, Cholesterol 0.2, Sodium 517.7, Carbohydrate 23, Fiber 2.7, Sugar 4.5, Protein 3.8
SLOW COOKER MOO SHU PORK
Make and share this Slow Cooker Moo Shu Pork recipe from Food.com.
Provided by Ck2plz
Categories Pork
Time 4h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Stir together hoisin, garlic, sesame oil, soy sauce and cornstarch; set aside.
- Place coleslaw mix and carrots into slow cooker. Cut the pork into 1/8-inch thick slices, then cut each slice in half lengthwise; sprinkle on top of cabbage mixture in slow cooker. Drizzle with 1/4 cup of hoisin sauce mixture. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
- Remove cover; stir in remaining 1/4 cup hoisin sauce mixture.
- Heat tortillas according to package. Place 1/2 cup pork mixture in center of each tortilla, top with scallion strips, if desired, roll up.
MU SHU CHICKEN WRAPS
Make and share this Mu Shu Chicken Wraps recipe from Food.com.
Provided by looneytunesfan
Categories Lunch/Snacks
Time 5h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place the diced onion in the slow cooker. Season the chicken with salt and pepper, place it on top of the onions, and cook on low for 4 to 5 hours or until the meat pulls apart easily with a fork.
- With a slotted spoon, transfer the chicken and onions to a medium bowl and shred the meat.
- In a small bowl, mix together the hoisin sauce, honey, and ginger, then stir the mixture into the shredded chicken and onion.
- Place a small handful of broccoli slaw on a warm tortilla, add several spoonfuls of the chicken mixture, and roll up.
Nutrition Facts : Calories 258.5, Fat 5.9, SaturatedFat 1.4, Cholesterol 95.7, Sodium 787.8, Carbohydrate 26.5, Fiber 1.5, Sugar 18.2, Protein 24
MOO SHU CHICKEN WRAPS
Great for leftover chicken. Perfect for those nights where everyone has to be somewhere and quick! Use a roasted chicken from the store if you have no leftovers.
Provided by mary winecoff
Categories Chicken
Time 8m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a nonstick skillet.
- Add coleslaw mix and cook briefly, 2 to 3 minutes, just until slightly softened but still crunchy.
- Add chicken and cook another minute or two, to heat through.
- Stir in hoisin sauce and soy sauce.
- Remove from heat.
- Place tortillas on a plate and cover with plastic wrap.
- Microwave on high (100% power) for 45 to 60 seconds, until softened.
- Place 1/4 of the chicken and cabbage mixture on a tortilla.
- Fold each end over, then roll to make an enclosed wrap.
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MOO SHU CHICKEN RECIPE - GOOD CHEAP EATS
From goodcheapeats.com
5/5 (4)Total Time 4 hrs 10 minsCategory Main CourseCalories 126 per serving
- Place the chicken tenders in the crock of a large slow cooker. In a small bowl, combine the water, soy sauce, sesame oil, sherry, ginger, garlic, and pepper. Pour this mixture over the chicken in the crock. Cover. Cook on high for 4 hours or on low for 6 to 8 hours. The chicken will shred easily.
- To serve, place a small amount of chicken on each tortilla. Top with coleslaw mix. Drizzle with hoisin sauce and sprinkle with chopped cilantro.
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- Whisk together the hoisin sauce, sesame oil, garlic, ginger, vinegar, and Asian chile paste in a bowl.
- Heat a non-stick skillet over high heat. Once hot, spray with cooking spray and add the chicken. Cook for 5-7 minutes until done to your liking.
- Remove thejchicken and set aside. Add more cooking spray and add the scallions, cabbage, and sauce. Cook for about 5 minutes until cabbage is cooked.
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