Moo Shu Chicken

5 from 6 votes

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.

Prep Time10

Cook Time4

Total Time4 10

Course: Main Course

Cuisine: Chinese

Servings: servings

Calories: 126kcal

Author: Jessica Fisher

Cost: $8

Ingredients

2.5 lb boneless skinless chicken pieces
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
plum or hoisin sauce

US Customary - Metric

Instructions

Place the chicken pieces in the crock of a large slow cooker or Instant pot.
In a small bowl, combine the water, soy sauce, sesame oil, sherry, ginger, garlic, and pepper. Pour this mixture over the chicken. Cover.
For slow cooker: Cook on high for 4 hours or on low for 6 to 8 hours.
For instant pot: Cook on manual for 13 minutes. Allow a natural pressure release.
Shred the chicken and moisten with some of the juices. Add the scallions and toss gently.
To serve, spread a thin layer of sauce on the tortillas and place a small amount of chicken on each tortilla. Top with coleslaw mix. Add more sauce if desired.

Notes

Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. Leftover chicken can be used in salads, sandwiches, and fried rice.

Nutritional values are approximate and based on 1/12 the recipe.

Serving Suggestions: Moo Shu Chicken is delicious served in a buffet of stir fries and other Asian-style recipes, such as Potstickers with Dipping Sauce and Cashew Chicken. Vegetable Chow Mein is a nice side dish.

How to Make a Meal Prep: Divide the chicken mixture into single-serve meal prep containers with airtight lids. Store the toppings and tortillas separately. Reheat the chicken before assembling and serving.

Make a Plan for Leftovers: Leftover Moo Shu Chicken is good for up to 4 days in the fridge. If you store leftovers in clear air-tight containers you’re more likely to notice them and make sure they get eaten. The cooked meat is great in Asian Bowls.

Freeze Extras for Later: Chill the cooked chicken until completely cold. Package in an airtight container in portions you will want to serve later. Store in the freezer for up to 6 weeks. Thaw and reheat to serve.

Nutrition