Moo Shu Chicken Casserole (Print version)
Tender chicken, cabbage, mushrooms, egg ribbons, tortillas, and hoisin ginger sauce baked into a cozy moo shu casserole.
# Ingredients:
For the sauce
01 -
1/3 cup (105 g) hoisin sauce
02 -
3 tablespoons low-sodium soy sauce
03 -
1/2 cup (120 ml) low-sodium chicken broth
04 -
1 tablespoon rice vinegar
05 -
1 tablespoon cornstarch
06 -
2 teaspoons toasted sesame oil
07 -
1 tablespoon grated fresh ginger
08 -
3 cloves garlic, minced
09 -
1-2 teaspoons chili garlic sauce, optional
For the casserole
10 -
2 tablespoons neutral oil, divided
11 -
3 large eggs, lightly beaten
12 -
4 cups (280 g) thinly sliced green cabbage or coleslaw mix
13 -
8 oz (225 g) mushrooms, sliced
14 -
1 cup (110 g) shredded carrots
15 -
4 scallions, white and green parts separated and sliced
16 -
3 cups (420 g) cooked shredded chicken
17 -
1 can (8 oz or 225 g) sliced water chestnuts, drained
18 -
1/2 cup (75 g) sliced bamboo shoots, drained, optional
19 -
6 small flour tortillas, torn into bite-size pieces
20 -
1 tablespoon sesame seeds, for serving, optional
# Instructions:
01 -
Preheat the oven to 375°F. Lightly oil a 9x13-inch baking dish.
02 -
Whisk hoisin sauce, soy sauce, chicken broth, rice vinegar, cornstarch, sesame oil, ginger, garlic, and chili garlic sauce in a bowl until smooth.
03 -
Heat 1 tablespoon oil in a large skillet over medium heat. Add the eggs and cook, stirring gently, until softly set. Transfer to a plate and break into ribbons.
04 -
Add the remaining 1 tablespoon oil to the skillet. Add cabbage, mushrooms, carrots, and the white parts of the scallions. Cook for 6-8 minutes, stirring often, until the vegetables are wilted and most moisture has cooked off.
05 -
Add the chicken, water chestnuts, bamboo shoots, scrambled eggs, and sauce to the skillet. Stir for 1-2 minutes, until the sauce thickens lightly and coats the filling.
06 -
Remove the skillet from the heat. Fold in the torn tortillas until evenly coated, then spread the mixture in the prepared baking dish.
07 -
Cover with foil and bake for 18 minutes. Uncover and bake 7-10 minutes more, until hot and lightly browned at the edges. Rest for 10 minutes, then top with scallion greens and sesame seeds.
# Good to know:
01 -
Rest the casserole before serving so the saucy tortilla layers settle.
02 -
Use cooked chicken only, or cook raw chicken separately to 165°F before adding.
03 -
Add extra hoisin at the table if you like a sweeter finish.