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Mushu Chicken
with carrots and shiitakes

Active: 35 minTotal: 35 min
20140616 mushu chicken nm 03.jpg?ixlib=rails 2.1

You'll see that this classic Chinese restaurant dish isn't really hard to make at home. While this is typically served with a hoisin sauce (a sweet Asian condiment), you can easily skip it for something I enjoy more - Sriracha.
Smarts: No need to find authentic 'mushu' wrappers. Flour tortillas work just fine!

Ingredients

Servings:
4
Metric
Mushu Chicken:
  • Garlic - 3 cloves, minced
  • Green onions - 3 stalks, chopped, white and green parts separated
  • Green cabbage - 1/2 head, sliced
  • Carrots - 1/2 lb, grated / shredded
  • Shiitake mushrooms - 1/4 lb, sliced
  • Chicken breasts - 1 lb, sliced
  • Soy sauce, low-sodium - 2 Tbsp
  • Mirin - 1 Tbsp ((This is a Japanese rice wine. If you can't find it, try a splash of white wine))
  • Brown sugar - 2 tsp
  • Water - 1/2 cup
  • Corn starch - 1 Tbsp
  • Cooking oil - 1 Tbsp
  • Flour tortillas - 8
  • Hoisin or Sriracha sauce (opt) - for serving ((Hoisin sauce is commonly used for mushu, but if you don't think you'll use it often, no need to purchase))

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Garlic / Green onions / Cabbage / Carrots / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
  2. Chicken - Slice into thin strips. Season and tenderize with salt and pepper. (Can be done up to 1 day ahead)
  3. Make stir-fry sauce - Mix together soy sauce, mirin, brown sugar, water, and corn starch.

Make

  1. Heat a wok over medium-high heat. Add in cooking oil and then carrots and cabbage to heated oil. Saute for ~5 minutes and then add in white parts of green onions, garlic, and mushrooms.
  2. Push all the vegetables to the side forming a hole in the middle (like a donut). Place chicken in the donut hole. Give your sauce a stir, and then pour it over the chicken.
  3. Once sauce starts to bubble and darken, toss to mix. Continue to stir-fry until chicken is cooked through.
  4. Warm tortillas. Let everyone assemble their own mushu wraps using hoisin or Sriracha sauce, filling, and green parts of green onion.
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Reviews

This meal has 31 reviews

This was great! We had some pineapple as a side... yummy. We also thought that it was flavorful enough as is, no hoisin sauce. We did use a dab of sriracha.

By: Marabeth
Posted: Aug 29, 2014
Diet: Original

Amazing. I added a little of honey to the sauce before I cooked it and I only used about 1/4th head of cabbage. It was a hit. Next time I might sub the corn tortilla for some rice. Who needs take out?

By: Lauren
Posted: Aug 13, 2014
Diet: Original

This is the best meal I've made (from Cooksmarts) so far. Every bite was eaten. So good. Definitely get the hoisin sauce.

By: Dan
Posted: Aug 12, 2014
Diet: Original

I loved this so much I made another batch for lunch later in the week. Just to save time, I used cole slaw mix and added a few extra shredded carrots. I will be making this dish again and again.

By: Aishah
Posted: Aug 08, 2014
Diet: Original

The flavors were fine on this, but the texture wasn't a big hit.

By: Tara
Posted: Jul 10, 2014
Diet: Original

I was so disappointed in the flavors of this, it was so bland and all the other meals have been so flavorful! We didn't use the hoisen sauce, so I wonder if that was the missing element. I added a bunch of salt, teraki sauce and extra sugar to try and resemble mushu, but it was still lacking flavor. I followed the recipe but maybe I did something wrong?

By: candice
Posted: Jul 02, 2014
Diet: Gluten-free