This mu shu chicken has everything you need for a complete, nutritious meal – sautéed vegetables, scrambled eggs, shredded chicken, and a yummy hoisin sauce to tie it all together. Using tortillas and store-bought rotisserie chicken makes this a quick and easy dinner to pull together.
- Prep Time:
15 mins - Cook Time:
15 mins - Total Time:
30 mins
It’s dreary outside. Let’s eat something colorful. Like this quick and easy mu shu chicken.
The fact that it comes together so quickly will have you smiling in no time because it uses all the best meal prep shortcuts like bagged coleslaw mix, rotisserie chicken, and tortillas.
The best part is this recipe has so much potential for variation.
You could substitute some sliced roasted pork for the chicken. Or omit the meat entirely and increase the eggs for a vegetarian option. Throw in some snow peas or small broccoli florets to up the vegetables.
You could also use lettuce instead of tortillas if you wanted a carb or gluten free alternative. I know tortillas aren’t exactly authentic but they do make a good substitute for the traditional Chinese pancakes.
And the best, bestest part is that any leftovers heat up beautifully. Just sprinkle some fresh cilantro on top and these wraps will be just as good as if you had just cooked it.
Because sometimes you find yourself being a single parent for a week because your spouse happens to be out of town for business, and trying to get to all the swim practices, dance practices, dentist appointments, AND the orthodontist due to a broken retainer, will drive you crazy.
Having some mu shu chicken in the fridge will help keep everybody sane. Trust me, I know.
Quick and Easy Mu Shu Chicken
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian Inspired
Description
This mu shu chicken has everything you need for a complete, nutritious meal – sautéed vegetables, scrambled eggs, shredded chicken, and a yummy hoisin sauce to tie it all together. Using tortillas and store-bought rotisserie chicken makes this a quick and easy dinner to pull together.
Ingredients
For the sauce
- 2 tablespoons soy sauce
- 1 teaspoon Asian sesame oil
- 3 tablespoons hoisin sauce
- 2 tablespoons water
For the filling
- 3 tablespoons vegetable oil, divided
- 2 large eggs, lightly beaten
- 1 teaspoon finely minced peeled fresh ginger
- 1 garlic clove, finely chopped
- 4 tablespoons chopped scallions, divided
- 1 (14 ounce) bag coleslaw mix
- 1 to 2 cups shredded carrots
- 2 tablespoons water
- 2 1/2 to 3 cups shredded rotisserie chicken
For serving
- 8 (6-inch) flour tortillas
- Chopped scallions, optional
- Chopped cilantro leaves, optional
Instructions
For the sauce
- Mix. Stir together soy sauce, sesame oil, hoisin sauce, and water in a small bowl. Set aside.
For the filling
- Cook eggs. Heat 1 tablespoon oil in a large non-stick skillet over high heat until hot but not smoking, then add eggs, stirring, until eggs are just cooked through. Transfer scrambled eggs to a plate.
- Cook vegetables. Heat remaining 2 tablespoons oil, then add ginger, garlic, and half of the scallions. Cook, stirring, until garlic is fragrant and barely browned, about 1 minute. Add coleslaw mix, shredded carrots and water and cook, covered, stirring occasionally, until coleslaw is wilted, about 5 minutes.
- Toss together. Add sauce, chicken, remaining chopped scallions and scrambled eggs to coleslaw mixture. Cook mixture, stirring, until everything is heated through and sauce is evenly distributed, about 2 minutes. Remove from heat.
For serving
- Warm tortillas. Place tortillas between 2 dampened paper towels on a microwave-safe plate and microwave on high power until tortillas are warm and pliable, about 40-60 seconds.
- Assemble wraps. Spoon chicken-vegetable filling into tortillas, sprinkle with scallions and cilantro, if desired, then roll up.
Notes
- For prettier eggs, you can cook the eggs like you would an omelette. Pour beaten eggs into the skillet then tilt the skillet slightly to evenly spread out the eggs. Cook just until eggs are set. Loosen edges, turn omelet over and cook the other side until lightly browned; remove from skillet. Cut omelette crosswise into 1/4-inch wide strips.
- Recipe adapted from Gourmet, Feb 2006.
gnjames says
Thanks for the photography info. I have only experimented with shooting stills of food…but don’t have good natural light in our kitchen. Last night my wife made the stuff Chicken breast…really great! This makes 4 recipes and they are all 100%. She says that it is so rare to find recipes written so well. We both love your Blog. Thanks again for the photo info.
Taming of the Spoon says
You’re welcome. Really glad you liked the stuffed chicken breasts too!
gnjames says
Mu Shu is one of my favorite Chinese meals…and so often when I order it I am left disappointed….So, when my wife found your recipe via one of her co-workers I was skeptical. WOW! Your recipe is amazing!!! The texture, the flavors, the presentation…all fantastic! I am also an amateur photographer and love the photos you provide with each recipe. Would you mind sharing your camera, lens and exposure settings? (You know, Nikon, D3000 f8 125, iso 200 etc.?) The composition and lighting are perfect….my mouth waters just looking at them….Love you website…next up is the Banh Mi sandwich’s…cannot wait! Thanks for taking the time to share your talents! I am certain the Buddha is smiling in your household. jim
Taming of the Spoon says
Thank you so much for your kind words. I am really happy you like this recipe.
I shoot with a Nikon D40 camera with a 35mm f/1.8 lens. I think the D40 is discontinued now but it was just an entry level Nikon camera. It was the most I could/can afford but has been a great camera. Having the good lens makes all the difference. When I first started taking pictures for the blog, I shot handheld and at ISO 400. About eight months ago, I started shooting on a tripod so I now set the ISO at 200. I shoot in Manual mode with the aperture set at f/3.2 or f/3.5 most of the time. For overhead shots, I usually set the aperture a little higher (though not always). The shutter speed varies tremendously depending on the amount of light there is. I shoot almost exclusively with natural light. There are, perhaps, 4 posts on this blog that were shot with artificial light. I hope that helps.
Nagi@RecipeTinEats says
ha! I can see how this Mu Shu chicken will keep you sane! Being a single parent is no fun, hmm? Makes you appreciate your other half more? (Or curse him for being out of town?!) Love how colourful this is! Would put anyone in a good mood! 🙂
Taming of the Spoon says
Well, my husband’s job does let me stay home and spend time working on this blog, so I can’t curse him too much. Doesn’t make being a single parent any easier though …