Moo Shu Chicken is an easy and delicious meal that you can make ahead to freeze. A riff on traditional Moo Shu Pork, chicken lightens the dish, while flour tortillas make things easy.
My friend Jessika has been the source of many a great meal, not just when we eat at her house, but also in the recipes she sends me to try. Jessika is one of my favorite people to drink a glass of wine with and munch on good food. She is a fabulous hostess, going the extra mile to make sure there’s always enough for ravenous teen boys.
We’ve enjoyed a version of this simple Moo Shu Chicken at her house more than once. It’s easy to make since the slow cooker does all the work, freeing you up to visit with your company. It’s delicious, full of crisp and fresh textures, and a little sweet and savory party of flavors. It’s even freezer friendly. Just cook the meat in advance to freeze; reheat at your convenience.
What is moo shu made of?
Traditionally moo shu is a stir fry dish that is made with pork. Moo Shu Pork is usually served with thin pancakes. Using chicken lightens the dish a bit. Swapping in tortillas makes it super duper simple.
Jessika’s original recommendations were to use a whole chicken or chicken thighs. I make this dish with what I typically have on hand: frozen chicken tenders. I’ve also added some sherry and green onions for good measure.
The prep time involved is very minimal; the flavor return is huge. Use leftover chicken in Chicken Fried Rice or in Asian Cabbage Salad.
Make this for your next “taco” night and surprise folks with a taste of the Orient.
How do you make moo shu chicken?
Can you freeze moo shu chicken?
You absolutely can. My freezer is my BFF so many reasons. Simply store the leftovers in an airtight container for up to 3 months.
Then you go ahead and thaw the leftovers in the refrigerat over night and then simply re-heat.
Tools I use to make this easy:
Moo Shu Chicken
- 2.5 lb chicken tenders
- ½ cup water
- ½ cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon dry sherry
- 1 teaspoon fresh ginger (grated)
- 1 clove garlic chopped
- ¼ teaspoon black pepper
- 3 green onion chopped
- 12 taco-sized flour tortillas
- 1 6-ounce package cole slaw mix
- hoisin sauce
- fresh cilantro (chopped)
- 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.
- Shred the chicken and moisten with some of the juices. Add the scallions and toss gently.
- To serve, place a small amount of chicken on each tortilla. Top with coleslaw mix. Drizzle with hoisin sauce and sprinkle with chopped cilantro.
- Leftover chicken can be used in salads, sandwiches, and fried rice.