Give the delivery guy a break, and enjoy one of your take out favorites at home. Our twist on the Chinese staple Mu Shu substitutes chicken for the traditionally used pork. The dish is usually served with pork and mushrooms in sesame oil, and seasoned with ginger, garlic, scallions, and soy sauce.
Have fun with your pancakes! Tear them into pieces and scoop up the chicken and vegetables, or use them whole to make big wraps.
4 scallions, divided
4 ounces cremini mushrooms
2 ounces oyster mushrooms
2 ounces shiitake mushrooms
1 clove garlic
½ inch ginger
2 boneless skinless chicken breasts
1½ tablespoons sesame oil, divided
6 Mu Shu pancakes
2 cups shredded red cabbage
4 packets soy sauce
¼ cup hoisin sauce
1. Prepare Ingredients
Preheat oven to 425°F. Rinse scallions, trim and discard roots, and thinly slice on a diagonal. Wipe mushrooms clean with a damp paper towel and thinly slice caps, discarding stems. Mince garlic. Trim and discard skin of ginger and mince. Rinse chicken and pat dry with paper towel.
2. Roast Chicken
Place chicken on a baking sheet and drizzle over ½ of sesame oil. Season all over with ½ teaspoon kosher salt and pepper. Transfer to oven and roast until cooked through and no longer pink, 12–15 minutes.
3. Sauté Vegetables
While chicken roasts, heat remaining sesame oil in a medium pan over medium heat. When oil is shimmering, add garlic and ginger and cook until golden and fragrant, about 2 minutes. Add cabbage, mushrooms, and ½ of scallions and sauté until tender, 6–8 minutes.
5. Season Chicken
Using 2 forks or tongs, shred roasted chicken into bite-size pieces and add to pan with vegetables over medium heat. Add soy sauce and hoisin sauce and cook, stirring, until chicken is warmed through and sauce is thickened, 1–2 minutes. Remove pan from heat. Taste and add salt and pepper as needed.