Moo Shu Chicken – Easycucina.net

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Moo Shu Chicken is a takeout favorite that’s so easy to make at home! This flavorful dish combines tender strips of chicken, mushrooms, and cabbage with a sweet and savory sauce. It’s quick, packed with vibrant flavors, and the perfect weeknight meal!

Overhead shot of Moo Shu chicken in a skillet.

Reasons You’ll Love This Recipe

Quick and Easy: You can have this delicious meal ready to serve in just over 30 minutes! It’s perfect for busy weeknights.
Bursting with Flavor: The savory hoisin sauce mixed with the tender chicken and crisp veggies will make your taste buds so happy.
Better than Takeout: All the flavors you love in takeout are made fresh at home with this simple recipe! Serve with rice, noodles or vegetable egg rolls for a complete the meal!

Ingredients Needed for Moo Shu Chicken

The ingredients needed for this Moo Shu Chicken recipe are simple. You should be able to find everything easily in the grocery store. If you can’t find Chinkiang vinegar, rice vinegar will work just as well. Scroll to the bottom of the post for exact measurements.

Chicken Breasts: You’ll need one pound of boneless, skinless chicken breasts.
Salt and Black Pepper: Enhances all of the flavors and is used to season the chicken.
Sesame Oil: Used to cook the eggs, chicken and veggies and also for adding nutty flavor to the sauce.
Eggs: Gives the dish texture and more protein!
Cabbage: Both red and green cabbage provide a beautiful color and a nice crunch.
Sliced Mushrooms: I like to use either shiitake mushrooms or baby Bella mushrooms for earthy, umami flavor.
Hoisin Sauce: A sweet and savory sauce that brings depth to the dish.
Soy Sauce: Adds a salty, umami taste to the sauce.
Chinkiang Vinegar: A dark, tangy Chinese vinegar that adds authentic flavor.
Garlic Paste: Infuses everything with the best savory flavor!
Ginger Paste: Adds a warm, spicy kick.
Cornstarch: Thickens the sauce to coat the ingredients.

How to Make Moo Shu Chicken

This moo shu chicken comes together really easily. Your family will absolutely love it! I like to have all of the ingredients measured out before I get started because this recipe moves quickly.

Prep: Season the sliced chicken with salt and pepper. Heat one tablespoon of the sesame oil in a large skillet or wok over medium heat.
Cook: Pour the eggs into the skillet and let them cook, undisturbed, for 2-3 minutes, until cooked through. Carefully remove the eggs and then place them on a cutting board. Roll the eggs up and then slice them into thin slices and set aside.
Cook: Turn the heat up to medium-high, then add one tablespoon of the oil. Add the seasoned chicken to the skillet. Cook by stirring and tossing frequently to sear the chicken on all sides, about 3-5 minutes. Remove the chicken from the pan and set aside.
Cook: Add the remaining tablespoon of oil, red cabbage, green cabbage, and mushrooms to the skillet and cook. Stirring occasionally until the vegetables are tender, about 3-5 minutes.
Make the Sauce: While the vegetables are cooking, make the sauce. In a bowl, whisk together the hoisin sauce, soy sauce, Chinkiang vinegar, garlic paste, ginger paste, and cornstarch.
Combine: Add the eggs and moo shu chicken back to the pan with the vegetables, then pour the sauce over everything. Stir and cook everything together until everything is coated in sauce and the sauce has thickened. Remove from heat and serve.

Angle shot of whisked eggs cooking in a skillet.

Mu Shu Chicken Tips and Variations

You guys are going to love this recipe. It is seriously better than any Chinese take out I’ve ever had! I think part of that is that I get to eat it fresh! Here are a few ideas for making this moo shu chicken turn out exactly how you like it!

Make a Wrap: Traditionally Moo Shu chicken is served with Mandarin pancakes, but you can use flour tortillas, and make a wrap.
Swap the Protein: For a twist on the classic recipe, use pork, beef, shrimp, or tofu instead of chicken.
Change up the Vegetables: You can add any vegetables to this dish you like. Carrots, snap peas, or peppers all make great additions.
Add Spice: For a spicy kick, you can add in chili paste, sriracha or even red pepper flakes.

Close up shot of Moo Shu Chicken with two wooden serving spoons.

How to Store Leftover Moo Shu Chicken

I don’t know what it is about Chinese food that makes it the best leftovers, but this dish is no exception! You’ll love having extras to heat up throughout the week for a quick lunch.

In the Refrigerator: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheat: When ready to serve, you can easily rewarm the chicken and veggies in a hot pan for a couple of minutes or alternatively use the microwave.
In the Freezer: I don’t recommend freezing this recipe. It’s best to enjoy it fresh or keep it in the fridge.

Overhead shot of plated Moo Shu chicken with some in tortillas.

More Asian-Inspired Recipes

Asian recipes are some of my family’s favorites! They’re super flavorful with lots of great texture. Check out my full list of Asian-inspired recipes! And give these a try next!

Dinner

Dragon Chicken

1 hr 10 mins

Asian

Korean Beef Lettuce Wraps

25 mins

Indian

Samosas

1 hr 5 mins

Dinner

Sushi Bowl

20 mins

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Season the sliced chicken with salt and pepper. Heat 1 tablespoon of the sesame oil in a large skillet or wok over medium heat.
Pour the eggs into the skillet and let them cook, undisturbed for 2-3 minutes, until cooked through. Carefully remove the eggs and place them on a cutting board. Roll the eggs up and slice them into thin slices, set aside.
Turn the heat up to medium-high, add 1 tablespoon of the oil and the seasoned chicken into the skillet, and cook, stirring and tossing frequently to sear the chicken on all sides, about 3-5 minutes. Remove the chicken from the pan and set aside.
Add the remaining tablespoon of oil, red cabbage, green cabbage, and mushrooms to the skillet and cook, stirring occasionally until the vegetables are tender, about 3-5 minutes.
While the vegetables are cooking, make the sauce. In a bowl whisk together the hoisin sauce, soy sauce, Chinkiang vinegar, garlic paste, ginger paste, and cornstarch.
Add the eggs and chicken back to the pan with the vegetables and pour the sauce over everything.
Stir and cook everything together until everything is coated in sauce and the sauce has thickened. Remove from heat and serve.

Calories: 250kcalCarbohydrates: 9gProtein: 25gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 124mgSodium: 851mgPotassium: 618mgFiber: 2gSugar: 4gVitamin A: 441IUVitamin C: 25mgCalcium: 43mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.