Easy Moo Shu Chicken
Moo shu chicken is a quick and easy recipe to make at home in just 20 minutes! This version uses on-hand ingredients and is incredibly flavorful.
Yield: 4 servings
Ingredients
- 1 lb. boneless, skinless chicken breasts, cut into thin strips (see notes)
- 3 tablespoons canola oil, divided
- 2 large eggs, beaten
- 1 cup sliced shiitake mushrooms
- 3 cups sliced green cabbage
- 2 teaspoons grated fresh ginger
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons hoisin sauce
- ½ teaspoons sesame oil
- 2 teaspoons cornstarch
For serving:
- Mandarin pancakes or flour tortillas
- Sliced green onions
- Extra hoisin or soy sauce
Instructions
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the eggs and season lightly with salt and pepper. Let cook in an even layer until a flat omelet forms, about 3-4 minutes. Carefully flip the eggs over to finish cooking on the other side, about 1-2 minutes more. Remove the eggs and cut into strips; reserve.
- Add 1 tablespoon of the oil to the same pan and increase the heat to medium high. Add the chicken strips and season lightly with salt and pepper. Cook, stirring occasionally, until cooked through, about 5-6 minutes. Remove to a bowl.
- Add the final 1 tablespoon of oil to the pan. Add the mushrooms, cabbage and ginger and cook for 2-3 minutes, until tender.
- Meanwhile, in a small bowl, combine the soy sauce, hoisin sauce, sesame oil and cornstarch.
- Return the chicken and egg to the pan with the vegetables, then add the sauce and mix well. Let simmer for 30 seconds to 1 minute, until slightly thickened and everything is warmed through. Serve immediately.
Notes
Chicken: You can make this with boneless, skinless chicken breasts or chicken thighs. Or use a combination of both. We’re cutting the pieces small, so they will cook through in the same time.
Cabbage: Feel free to use bagged, shredded cabbage or buy a green or Napa cabbage and slice it yourself. You’ll need 3 cups total.
Mushrooms: You may be able to find fresh shiitake mushrooms in your store, or you can use dried and reconstitute them according to the package directions. You could also sub another type of mushroom if you want.
Hoisin sauce: I always make this with hoisin sauce, but some people use oyster sauce instead. Feel free to sub that if it’s what you have on hand, or to use half of each for the sauce.
Gluten-free: You can try using arrowroot powder instead of cornstarch and tamari in places of the soy sauce to make this recipe gluten-free.
Leftovers: Leftover moo shu chicken, once cooled, can be stored in a covered container in the refrigerator for up to 5 days. Reheat in a skillet or in the microwave. Add some extra hoisin or soy sauce if needed to wake it up a little.
Video
Nutrition
Serving: 1serving | Calories: 462kcal | Carbohydrates: 27g | Protein: 43g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Cholesterol: 196mg | Sodium: 909mg | Fiber: 4g | Sugar: 9g
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