Moo Shu Chicken is a delicious stir-fry dish that combines tender chicken, mushrooms, and cabbage in a savory sauce. It’s quick to prepare and packed with rich flavors from garlic, ginger, and Hoisin sauce. Served with tortillas or pancakes, this meal offers a satisfying blend of textures and tastes, perfect for a weeknight dinner.
This Moo Shu Chicken recipe carries the spirit of a Chinese takeout classic, but with a personal touch that brings the kitchen alive with comforting aromas. The story of Moo Shu Chicken begins in the northern regions of China, where it was traditionally made with pork and served with Mandarin pancakes. Its combination of savory and slightly sweet flavors became popular worldwide, as people were drawn to its unique mix of ingredients.
I first stumbled upon this dish at a cozy family-run Chinese restaurant, where the chef would stir-fry the ingredients right in front of the diners. The sizzling sounds and fragrant smells always made the anticipation of the meal even more exciting. Inspired, I began experimenting with Moo Shu at home, and after a few tries, I perfected my own version using chicken.
This recipe quickly became a household favorite. I love how easy it is to customize by adding different vegetables or trying it with pork or beef. The sauce, made from a mix of Hoisin, soy sauce, garlic, and ginger, never fails to infuse the dish with a perfect balance of flavor. It’s one of those meals that feels like a treat, but is simple enough to pull off on a busy night.
The best part is sharing it with family, wrapping the chicken and veggies in warm tortillas or pancakes, and enjoying every bite of this savory delight. It’s a dish that brings people together, much like the traditions it came from.
The Best Moo Shu Chicken
Moo Shu Chicken is a delicious stir-fry packed with tender chicken, mushrooms, and cabbage, all wrapped in a flavorful sauce. With its origins in northern China, this dish has made its way into kitchens around the world, loved for its savory and slightly sweet combination of ingredients. This recipe brings out the best in Moo Shu Chicken, making it perfect for a quick, satisfying meal that the whole family will enjoy.
Moo Shu Chicken Ingredients
- Hoisin sauce
- Light soy sauce (low-sodium)
- Rice wine vinegar
- Garlic cloves
- Fresh ginger or ginger paste
- Cornstarch
- Toasted sesame oil
- Freshly ground black pepper
- Mirin (sweet rice wine)
- Boneless, skinless chicken breasts
- Vegetable oil (or canola)
- Large eggs
- Shiitake mushrooms
- Green cabbage (or Napa cabbage)
- Thinly sliced green onions
How to Make Moo Shu Chicken
- Marinade and Sauce: In a bowl, combine Hoisin sauce, soy sauce, rice vinegar, garlic, ginger, cornstarch, sesame oil, black pepper, and mirin. Set aside 1/2 cup of this sauce and use the rest to marinate the chicken for 10-15 minutes.
- Cook Chicken: Heat 1 tablespoon of oil in a skillet over medium-high heat. Stir-fry the chicken in batches until cooked through and browned. Remove and set aside.
- Stir-Fry Mushrooms and Eggs: In the same skillet, cook the mushrooms until browned. Remove, then cook the beaten eggs until set. Slice the cooked eggs into thin strips.
- Cook Cabbage: Add the shredded cabbage to the skillet and cook until slightly wilted.
- Combine and Serve: Return the chicken, mushrooms, and eggs to the skillet. Pour the reserved sauce over everything and toss to coat. Serve with tortillas or Mandarin pancakes.
Recipe Tips
- Prep ahead: Have all your ingredients sliced and ready before you start cooking, as stir-frying goes quickly.
- Cook in batches: To avoid steaming the chicken, cook it in small batches for even browning.
- Adjust flavors: You can tweak the sauce by adding a bit of chili paste for heat or extra soy sauce for more saltiness.
Can I Use Pre-Shredded Cabbage?
Yes, using pre-shredded cabbage can save time in preparation. It works perfectly in this recipe, just ensure it’s fresh and crisp for the best results.
What is Mirin?
Mirin is a sweet rice wine frequently used in Japanese cuisine. It adds a subtle sweetness to dishes and helps balance the savory elements. If you don’t have mirin, you can substitute with a mix of rice vinegar and sugar.
What to Serve with Moo Shu Chicken
Moo Shu Chicken is traditionally served with Mandarin pancakes or tortillas, but you can also enjoy it with:
- Steamed white or brown rice
- Chinese noodles
- A simple side of steamed or stir-fried vegetables
Store and Reheat
To store leftovers, place the cooked Moo Shu Chicken in an airtight container and refrigerate for up to 3 days. To reheat, simply warm it in a skillet over medium heat until heated through, or microwave in short bursts, stirring occasionally to ensure even heating.
Moo Shu Chicken
Ingredients
Marinade and Sauce
- 2/3 cup Hoisin Sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 cloves minced garlic
- 1 tablespoon grated ginger or ginger paste
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons mirin
Moo Shu Chicken
- 1 1/4 lbs. boneless skinless chicken breasts cut into thin strips
- 3 tablespoons vegetable oil or canola oil
- 2 large eggs
- 1 1/2 cups sliced shitake mushrooms
- 4 cups sliced green cabbage or Napa cabbage
- 3 green onions thinly sliced
Instructions
Prepare the Marinade and Sauce:
- In a small bowl, whisk together the Hoisin sauce, soy sauce, rice vinegar, garlic, ginger, cornstarch, sesame oil, black pepper, and mirin. Set aside 1/2 cup of this mixture to use as a sauce later.
- Add the thinly sliced chicken to the remaining marinade, ensuring the chicken is fully coated. Let it marinate for 10-15 minutes.
Cook the Chicken:
- Warm 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Using tongs, lift the chicken from the marinade, allowing any excess to drip off.
- Stir-fry the chicken in the hot skillet, cooking until browned and cooked through, about 2-3 minutes. Cook in batches if needed to avoid overcrowding the pan. Move the cooked chicken to a plate and cover it to stay warm.
Cook the Mushrooms:
- In the same skillet, warm an additional tablespoon of oil over medium-high heat. Add the shiitake mushrooms and cook until browned and tender. Remove the mushrooms and add them to the plate with the chicken.
- Cook the Eggs:
- If necessary, add a little more oil to the skillet. Pour in the beaten eggs over medium-low heat and cook until they set enough to flip. Gently flip the eggs, cook briefly on the other side, and then remove from the skillet. Cut the cooked eggs into thin strips and cover to keep warm.
Cook the Cabbage:
- If needed, add more oil to the skillet. Add the cabbage and cook until slightly wilted but still crisp, about 2-3 minutes.
Combine Everything:
- Add the cooked chicken, mushrooms, and eggs back into the skillet with the cabbage. Whisk the reserved sauce and pour it over the mixture. Toss everything to coat and cook for another few minutes until the sauce thickens slightly.
Serve:
- Sprinkle with the thinly sliced green onions and serve immediately with warm tortillas, Mandarin pancakes, rice, or Chinese noodles.
Notes
- Cut chicken thinly: This helps the chicken cook quickly and evenly.
- Use the marinade as a sauce: Remember to set aside 1/2 cup of marinade before adding the raw chicken.
- Substitute mushrooms: If you don’t have shiitake, white button or cremini mushrooms are good alternatives.
- Prep everything ahead of time: Stir-frying is fast-paced, so have all ingredients chopped and within reach before you start cooking.
- Experiment with different proteins: This recipe also works well with beef or pork.
Moo Shu Chicken is a simple yet flavorful dish that brings together a delightful combination of tender chicken, savory vegetables, and a rich, well-balanced sauce. With its quick preparation and customizable ingredients, this recipe is perfect for weeknight dinners or casual gatherings. Whether you serve it with tortillas, pancakes, or rice, Moo Shu Chicken is sure to impress with its vibrant flavors and satisfying textures. Enjoy this homemade version of a takeout favorite that’s both healthier and tastier!
