Served in lettuce wraps, it makes a wonderful lunch that takes less than 30 minutes to prepare. The first time I made this recipe, it was because I had leftover baked chicken breast and pre-shredded coleslaw mix that I wanted to use up. I wanted an Asian-style recipe that would utilize those ingredients, and I came across the idea of preparing moo shu chicken. It was so good, and the flavor combination was so unique that I have made it many times since. It’s one of those recipes that everyone likes, and it’s also very easy to make. Even the leftovers are excellent!
Ingredients
Instructions
Recipe Card
For the sauce: Soy sauce, rice vinegar, sriracha, and just a bit of cornstarch. Oil: I like to use avocado oil. Shredded cabbage: To make life easy, I use pre-shredded bagged cabbage. Aromatics: Minced garlic and ginger. You can mince them yourself, but it’s fine to use the stuff that comes in a jar. Shredded cooked chicken: I usually use shredded grilled chicken breasts. You can also use rotisserie chicken - just make sure to remove the skin. Its texture won’t work in this recipe. For garnish: Thinly sliced scallions.
You start by whisking together the sauce. Stir-fry the cabbage, garlic, and ginger. Add the shredded chicken. Divide the mixture into lettuce cups and serve. That’s it! As is the case with most stir-fry recipes, the cooking itself is quick. It’s the prep that takes most of the time. When using precooked chicken and pre-shredded cabbage, even the prep is quick and easy. The best lettuce varieties for this purpose are Iceberg or Boston. While Romaine is delicious, its large, elongated leaves with their prominent ribs don’t work so well as cups. Another option is to serve moo shu chicken on a bed of cauliflower rice to soak up the yummy sauce. And, of course, you can simply serve it in pretty bowls! To reheat the leftovers without drying the chicken, it’s best to heat them covered and use the microwave on a low setting.
