Slow Cooker Moo Shu Chicken Recipes

Steps:

• Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Stir in chicken and set aside.
• Whisk remaining 4 tablespoons water, 1 teaspoon sesame oil, hoisin sauce, oyster sauce, and soy sauce together in a separate bowl. Set aside.
• Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add eggs and cook 3 minutes; flip and cook until firm and set, about 3 minutes more. Transfer to a cutting board and slice into thin strips.
• Add chicken mixture to the same skillet over medium-high heat. Cook chicken for 6 minutes; flip and cook until chicken is golden brown and juices run clear, about 6 minutes more. Remove from heat and set aside.
• Heat remaining teaspoon vegetable oil in a large skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry. Cook until cabbage starts to wilt, about 2 minutes.
• Add chicken, eggs, and sauce mixture to cabbage mixture. Cook and stir until sauce has thickened, about 5 minutes. Toss in green onions and serve immediately.

Steps:

• In a 4- or 5-qt. slow cooker, combine first 5 ingredients. In a small bowl, stir together tomatoes, hoisin sauce and hot pepper sauce. Pour tomato mixture over chicken mixture. Cook, covered, on low until chicken is tender, 3-4 hours. Remove meat. When cool enough to handle, shred with 2 forks; return to slow cooker. Heat through., To serve, divide mixture evenly among tortillas. Top with coleslaw and chopped peanuts.

Steps:

• In a small bowl combine hoisin sauce, the water, sesame oil, cornstarch, soy sauce, and garlic; set aside.
• In a 3 1/2- or 4-quart slow cooker combine cabbage mixture and 1 cup shredded carrots. Cut chicken into 1/8-inch slices; cut each slice in half lengthwise. Place chicken on top of cabbage mixture. Drizzle with 1/4 cup of the hoisin mixture.
• To serve, heat tortillas according to package directions. Spoon chicken mixture onto tortillas. If desired, top each serving with green onions.

Steps:

• Whisk the hoisin, soy, mirin, sesame oil, garlic and ginger in a mixing bowl. Season with salt and pepper. Add the sliced chicken and toss to coat evenly. Marinate the chicken, covered, at room temperature for 20 to 30 minutes.
• Once 5 minutes of marinating time remains, heat a large wok or skillet over high heat and add 2 tablespoons of the canola oil to heat. Using a slotted spoon, strain the chicken add to the very hot wok or skillet. Cook, allowing it to brown, stirring occasionally, about 2 minutes. Add the red bell pepper and the onion slices, allowing them to soften, another minute. Next, add the cabbages and carrots and cook, stirring occasionally, until just browning, about 2 minutes. Push the chicken and vegetables to the side of the wok and stir in the mushrooms, bamboo shoots and water chestnuts. Remove from the heat and set aside, keeping warm.
• Place a nonstick skillet over medium heat and add the remaining 1 tablespoon canola oil. Add the beaten eggs to the skillet, allowing to scramble, 2 to 3 minutes. Once cooked, break up the eggs with a rubber spatula and add to the chicken. Toss to combine.
• Spread about 1 tablespoon hoisin sauce on each Chinese Crepes with Scallions. Top with some mu shu chicken, sesame seeds and scallions. Add cilantro leaves if desired. Roll up like a crepe and serve with Sriracha if desired.
• In a medium glass mixing bowl, whisk the flours, salt, 1 cup water, the sesame oil and eggs; the batter should be smooth and free of lumps.
• Heat a crepe pan or 8-inch nonstick skillet over medium heat. Very lightly coat the skillet with nonstick cooking spray. Ladle in 1/4 cup of the batter. Gently rotate the skillet for a few seconds, swirling the batter to create a thin, even layer over the bottom. Add 1 to 2 tablespoons scallions to each pancake at this point. Cook the pancake until the underside is pale and just firmed up, about 1 minute.
• Flip the pancake over and cook for another 30 seconds. Remove from the skillet and transfer to a plate and cover with a kitchen towel. Continue with the rest of the batter until all the pancakes have been made. Keep warm until ready to serve.

Steps:

• Stir together hoisin, garlic, sesame oil, soy sauce and cornstarch; set aside.
• Place coleslaw mix and carrots into slow cooker. Cut the pork into 1/8-inch thick slices, then cut each slice in half lengthwise; sprinkle on top of cabbage mixture in slow cooker. Drizzle with 1/4 cup of hoisin sauce mixture. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
• Remove cover; stir in remaining 1/4 cup hoisin sauce mixture.
• Heat tortillas according to package. Place 1/2 cup pork mixture in center of each tortilla, top with scallion strips, if desired, roll up.