This year I am on a mission to recreate my favorite Chinese take out favorites at home. The reason is that I want my family and myself to eat healthier and more wholesome. Chinese take out is far from that, but my homemade moo shu chicken is easy to make and way healthier.

My moo shu chicken is basically a stir fry made with chicken, cabbage, scrambled eggs, shiitake mushrooms and green onions all in a simple savory sauce infused with aromatics like ginger and thickened with cornstarch. The key to that signature restaurant look of the chicken is to slice it very thinly. To achieve that freeze the chicken anywhere from 20 minutes to an hour and then slice against the grain.

If you are pressed on time you can take a convenient shortcut and buy already pre chopped cabbage and pre sliced mushrooms. The sauce comes together with just a a handful of basic ingredients used in asian cooking like soy sauce, hoisin sauce, sesame oil, honey and 1 tablespoon of water. Cornstarch is added as a thickening agent.

Traditionally moo shu chicken is served with mandarin pancakes, but I couldn’t fins them so used flour tortillas instead. It is not authentic but a great second alternative.

This copycat take out recipe is healthy and nutritious, using only fresh organic ingredients it is not loaded with oil or sodium. There are absolutely no additives as well. Try this healthy option and you will never go back to a regular take out.