Moo Shu Chicken Recipe

Moo Shu Chicken brings together vibrant textures and bold flavors in a dish that’s as comforting as it is satisfying. Juicy strips of chicken mingle with tender-crisp cabbage and earthy mushrooms, all coated in a sweet, savory, and aromatic sauce.

This classic takeout favorite is surprisingly easy to prepare at home, making it an ideal choice for busy weeknights. Each bite delivers a harmonious balance of flavors, from the richness of sesame oil to the brightness of ginger and garlic.

Served straight from the skillet, Moo Shu Chicken is best enjoyed with warm pancakes, steamed rice, or lettuce wraps. Its fresh ingredients and irresistible sauce make it a versatile crowd-pleaser for any mealtime occasion.

Moo Shu Chicken Ingredients

Chicken Breasts – The tender, lean protein foundation that soaks up the sweet-savory sauce, providing heartiness to every bite.

Eggs – Soft ribbons of richness that add a silky texture and subtle depth to the stir-fry.

Green and Red Cabbage – A crisp, colorful duo bringing freshness, crunch, and a mild sweetness to balance the dish.

Mushrooms – Earthy and savory, enhancing the umami profile and complementing the sauce’s complexity.

Hoisin Sauce – The flavor anchor, offering a sweet, tangy, and slightly smoky base that ties the ingredients together.

Recipe Tips

1. Slice Ingredients Evenly
For the best texture and even cooking, slice the chicken, mushrooms, and cabbage into uniform sizes. This ensures that everything cooks at the same rate, preventing undercooked chicken or overly soft vegetables. Consistency in cuts also makes the final dish more visually appealing.

2. Use High Heat for Stir-Frying
Moo Shu Chicken relies on quick cooking to lock in flavors and maintain the crispness of vegetables. Preheat your wok or skillet before adding ingredients, and keep the heat medium-high to high. This method preserves the vibrant colors and prevents sogginess.

3. Prepare the Sauce in Advance
Mixing the sauce beforehand allows for a smoother cooking process and even coating of the ingredients. The cornstarch needs time to fully dissolve, which helps the sauce thicken evenly once added to the pan. This step also avoids overcooking the vegetables while you whisk.

What to Serve with Moo Shu Chicken

Mandarin Pancakes or Tortillas – Traditional Moo Shu is served with thin Mandarin pancakes, but soft flour tortillas are a great substitute. They wrap the filling perfectly and soak up the savory sauce.

Steamed Jasmine Rice – A fragrant bed of jasmine rice pairs beautifully with Moo Shu Chicken, balancing the bold flavors while making the meal more filling.

Lettuce Wraps – For a lighter, low-carb option, use crisp lettuce leaves like iceberg or butter lettuce. They add freshness and crunch while keeping the dish light.

FAQ

Q1: Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and add extra juiciness. Just ensure they are boneless and sliced thinly for quick cooking.

Q2: Can I make Moo Shu Chicken ahead of time?
It’s best enjoyed fresh, but you can prep ingredients and sauce ahead, then cook just before serving to preserve texture.

Q3: Is there a vegetarian version of this recipe?
Yes, simply replace the chicken with tofu or tempeh, and increase the mushroom quantity for more umami.

Q4: How do I store leftovers?
Cool completely, store in an airtight container, and refrigerate for up to 3 days. Reheat quickly over medium heat to avoid overcooking.

Moo Shu Chicken

Moo Shu Chicken is a timeless Chinese-inspired favorite, celebrated for its vibrant blend of textures and harmonious flavors. This home-cooked version features succulent strips of chicken, tender-crisp vegetables, and earthy mushrooms, all enveloped in a luscious, sweet-savory sauce. Perfect for quick weeknight meals, it offers both convenience and taste in every bite.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 People

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

  

• Boneless skinless chicken breasts, cut into slender strips
• Freshly ground black pepper and salt for seasoning
• Green cabbage finely shredded
• Red cabbage finely shredded
• Shiitake or baby bella mushrooms thinly sliced
• Large eggs beaten
• Hoisin sauce
• Soy sauce
• Chinkiang vinegar
• Garlic paste or freshly grated garlic
• Ginger paste or freshly grated ginger
• Cornstarch
• Sesame oil divided for cooking

Method

 

1. Lightly season the chicken strips with salt and pepper. Warm 1 tablespoon of sesame oil in a large skillet or wok over medium heat.
2. Pour in the beaten eggs and allow them to set undisturbed for 2–3 minutes. Remove the cooked eggs, roll into a log on a cutting board, and slice into thin ribbons. Set aside.
3. Raise the heat to medium-high and add another tablespoon of sesame oil to the pan. Stir-fry the seasoned chicken until golden brown and fully cooked, approximately 3–5 minutes. Remove from the skillet and set aside.
4. Add the remaining sesame oil to the pan. Incorporate the shredded green cabbage, red cabbage, and sliced mushrooms, sautéing for 3–5 minutes until tender yet still crisp.
5. In a separate bowl, combine the hoisin sauce, soy sauce, Chinkiang vinegar, garlic paste, ginger paste, and cornstarch. Whisk until the mixture is smooth and well blended.
6. Return the sliced eggs and cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture, stirring to coat all components evenly. Allow the sauce to thicken slightly as it heats through.
7. Remove from heat and serve immediately, accompanied by your choice of traditional pancakes, rice, or lettuce wraps for a complete meal.