Homemade Moo Shu Chicken Recipe

Are you thinking of doing your nightly favorite Chinese takeout? Instead of spending some extra cash for delivery and other fees, why not make your own Chinese dish?

With that in mind, I am here to teach you an authentic Moo Shu Chicken recipe that tastes just like (or even better than) a Chinese restaurant takeout! Moo Shu Chicken is a delicious dish that has a savory sauce and is perfect for a quick dinner since you will mainly use on-hand ingredients from your pantry!

With that said, here is how to make an easy Moo Shu Chicken dish:

 

Easy Moo Shu Chicken Recipe

Ingredients

• 1 lb. boneless and skinless chicken strips or chicken breasts (cut into thin slices)
• 2 large beaten eggs
• 3 cups green cabbage
• 1 cup sliced shiitake mushrooms
• 2 teaspoons of grated fresh ginger
• 2 tablespoons hoisin sauce
• 2 teaspoons cornstarch
• 2 tablespoons low-sodium soy sauce
• 3 tablespoons canola oil
• ½ teaspoon of sesame oil
• salt and pepper to taste

Instructions

Make sure that all your ingredients are prepped and ready to go. Slice the chicken into thin strips, shred the cabbage, clean and slice the mushrooms, and grate the ginger. Beat the eggs in a small bowl and season lightly with salt and black pepper.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Once the oil is hot, pour in the beaten eggs.

Without doing anything, allow the eggs to cook in an even layer until a flat omelet forms, which should take about 3 to 4 minutes. You can gently shake the pan occasionally to make sure that the eggs are not sticking to the bottom of the hot skillet.

Carefully flip the omelet over using a spatula to finish cooking on the other side. This should take an additional 1-2 minutes.

Once cooked, remove the omelet from the skillet and transfer it to a cutting board. Cut the omelet into thin strips and set them aside for later use.

In the same skillet, add another tablespoon of oil and increase the heat to medium-high heat. Wait for the oil to heat up before adding the chicken strips.

Season the chicken lightly with salt and pepper, then add it to the skillet.

Cook the chicken, stirring occasionally to ensure everything is cooked evenly.

Continue to cook the chicken until it is fully cooked through and no longer pink in the center. This should take about 5-6 minutes.

Once the chicken is cooked, remove it from the skillet and place it in a bowl. Set it aside for later.

Add the final tablespoon of oil to the skillet. Once the oil is hot, add the sliced mushrooms, shredded cabbage, and grated ginger to the pan.

Cook the vegetables, stirring occasionally, until they are tender and golden brown. You should have tender chicken in about 2-3 minutes.

While the vegetables are cooking, prepare the sauce in a small bowl. Combine the soy sauce, hoisin sauce, sesame oil, and cornstarch. Mix well until the cornstarch is fully dissolved and the sauce is smooth.

Return the cooked chicken and egg strips to the skillet with the vegetables. Pour the prepared sauce over the mixture.

Stir everything together until well combined. Allow the mixture to simmer for 30 seconds to 1 minute. This will help the sauce to thicken slightly and coat all the ingredients evenly.

Serve immediately while hot.

More notes and tips for the best Chicken Moo Shu recipe 

• Add more veggies or flavor to your dish like green onions, bean sprouts, bell peppers, and more!
• Adjust the amount of hoisin sauce based on your sweetness preference.
• Do not overcrowd the skillet when cooking the chicken. If necessary, cook the chicken in batches to ensure that everything is browned and cook at the same time.
• Substitute chicken with tofu or a variety of mushrooms for a vegetarian or vegan version.

What to serve with Moo Shu Chicken

• Chinese pancakes
• Lo Mein
• Lettuce wraps
•  White rice or fried rice
• Stir fried vegetables 

How to store leftover Moo Shu Chicken

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the cooked Moo Shu Chicken in portion-sized containers for up to 2 months.

To reheat, you can do so in a skillet over medium heat until warmed through. Add a splash of water or broth if the mixture seems dry. 

You can also reheat it in the microwave in short intervals, stirring it in between, until it is heated evenly.

Moo Shu Chicken

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Looking for an easy version of a Chinese traditional recipe for the whole family? Then, here is the perfect example of this Chicken Moo Shu recipe! And the best part is you can make this delicious dish in less than 30 minutes. 

Print

Ingredients

• 1 lb. boneless and skinless chicken strips or chicken breasts (cut into thin slices)
• 2 large beaten eggs
• 3 cups green cabbage
• 1 cup sliced shiitake mushrooms
• 2 teaspoons of grated fresh ginger
• 2 tablespoons hoisin sauce
• 2 teaspoons cornstarch
• 2 tablespoons low-sodium soy sauce
• 3 tablespoons canola oil
• ½ teaspoon of sesame oil
• salt and pepper to taste

Instructions

1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Once the oil is hot, pour in the beaten eggs.
2. Without doing anything, allow the eggs to cook in an even layer until a flat omelet forms, which should take about 3 to 4 minutes. You can gently shake the pan occasionally to make sure that the eggs are not sticking to the bottom of the hot skillet. 
3. Carefully flip the omelet over using a spatula to finish cooking on the other side. This should take an additional 1-2 minutes.
4. Once cooked, remove the omelet from the skillet and transfer it to a cutting board. Cut the omelet into thin strips and set them aside for later use.
5. In the same skillet, add another tablespoon of oil and increase the heat to medium-high heat. Wait for the oil to heat up before adding the chicken strips.
6. Season the chicken lightly with salt and pepper, then add it to the skillet. Cook the chicken, stirring occasionally to ensure everything is cooked evenly.
7. Continue to cook the chicken until it is fully cooked through and no longer pink in the center. This should take about 5-6 minutes.
8. Once the chicken is cooked, remove it from the skillet and place it in a bowl. Set it aside for later.
9. Add the final tablespoon of oil to the skillet. Once the oil is hot, add the sliced mushrooms, shredded cabbage, and grated ginger to the pan.
10. Cook the vegetables, stirring occasionally, until they are tender and golden brown. You should have tender chicken in about 2-3 minutes. 
11. While the vegetables are cooking, prepare the sauce in a small bowl. Combine the soy sauce, hoisin sauce, sesame oil, and cornstarch. Mix well until the cornstarch is fully dissolved and the sauce is smooth.
12. Return the cooked chicken and egg strips to the skillet with the vegetables. Pour the prepared sauce over the mixture.
13. Stir everything together until well combined. Allow the mixture to simmer for 30 seconds to 1 minute. This will help the sauce to thicken slightly and coat all the ingredients evenly.
14. Serve immediately while hot.

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