Mushu-Style Chicken | from 6/16/14
with carrots and shiitakes over rice
We featured this Chinese restaurant classic in June of 2014. In its reviews, you'll definitely 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: It'll be hard to find gluten-free mushu wrappers so we'll serve this over rice instead.
Smarts: It'll be hard to find gluten-free mushu wrappers so we'll serve this over rice instead.
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Cuisines
Ingredients
Mushu-Style Chicken:
- Chicken breasts - 1 lb , sliced
- Jasmine rice, uncooked - 2/3 cup
- Garlic - 3 cloves , minced
- Green onions - 3 stalks , chopped, white and green parts separated
- Shiitake mushrooms - 1/2 lb , sliced
- Tamari - 2 Tbsp
- Mirin (opt) - 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
- Cornstarch - 1 Tbsp
- Cooking oil - 1 Tbsp
- Coleslaw mix (or sub with shredded cabbage and carrots) - 12 oz
- 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))
Prep
- Chicken - Slice into thin strips. Season and tenderize with salt and pepper. (Can be done up to 1 day ahead)
- Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
- Garlic / Green onions / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
- Make stir-fry sauce - Mix together Tamari, mirin, brown sugar, water, and cornstarch.
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Make
- Heat a wok over medium-high heat. Add in cooking oil and then coleslaw mix to heated oil. Saute for ~5 minutes and then add in white parts of green onions, garlic, and mushrooms.
- 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.
- Once sauce starts to bubble and darken, toss to mix. Continue to stir-fry until chicken is cooked through (since the chicken has been sliced into thin strips, this shouldn't take more than another 4 to 5 minutes).
- Enjoy mushu-style chicken with hoisin or Sriracha sauce over rice and garnish with green parts of green onion.
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