The Chew: Clinton Kelly’s Moo Shu Chicken and Vegetables Recipe


The Chew: Moo Shu Chicken & Vegetables Recipe

Jessica Capshaw came on The Chew to talk a little about her character on Grey’s Anatomy and growing up as the daughter of Kate Capshaw and stepdaughter of Steven Spielberg. She also happened to help Clinton Kelly out a little with his Moo Shu Chicken & Vegetables Recipe.

The Chew: Clinton Kelly's Moo Shu Chicken and Vegetables Recipe

Clinton Kelly cooked up his moo shu chicken recipe with Jessica Capshaw.


Clinton Kelly: Moo Shu Chicken & Vegetables Ingredients

  • 1 cup Broccoli Florets (small pieces)
  • 1 cup julienned Carrots (about 2 carrots)
  • 2 Garlic cloves (thinly sliced)
  • 1/2 cup shredded Red Cabbage
  • 1/2 cup Snow Peas (thinly sliced)
  • 1/2 cup Hoisin Sauce (plus more to serve)
  • 3 tablespoons Low-Sodium Soy Sauce
  • 2 cups shredded Rotisserie Chicken
  • Vegetable Oil
  • Salt and freshly cracked Black Pepper
  • Sliced Scallions to serve
  • Chinese Pancakes to serve

The Chew: Moo Shu Chicken & Vegetables Directions

  1. Heat a large skillet over medium high with a few tablespoons of vegetable oil.
  2. Add the broccoli and season with salt.  
  3. Toss to coat and cook for 2 minutes or until broccoli is slightly tender. 
  4. If you would prefer not to julienne the vegetables (cut into thin strips), then you can buy pre-made slaw mix that includes carrots and cabbage.
  5. Add the carrots and cabbage and season with salt and pepper.
  6. Cook for 1 minute then add the garlic and cook until fragrant.
  7. Cook the garlic carefully to avoid burning it, which will result in a bitter, acidic taste.
  8. Toss in the peas and season.
  9. Drizzle in the hoisin sauce and soy and add the chicken.
  10. Toss to combine and coat everything in the sauce.
  11. Adjust seasoning to taste.
  12. Serve in a Chinese pancake with fresh scallions and hoisin sauce.
  13. Rather than served over pancakes, Moo Shu also works well over rice or tortillas.


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