Moo Shu Chicken is a vibrant and savory stir-fry dish featuring tender chicken, crisp vegetables, and a rich, flavorful sauce. It’s a quick and delicious way to enjoy Asian-inspired cuisine at home. Pair it with warm Mandarin pancakes, steamed rice, or lettuce wraps for a complete and satisfying meal.
Why You’ll Love This Recipe
• Bursting with Flavor: The hoisin-based sauce delivers a perfect balance of savory, sweet, and umami notes.
• Healthy and Customizable: Packed with lean protein and vegetables, it’s a nutritious dish you can adapt to your liking.
• Quick to Make: Perfect for busy weeknights, it’s ready in about 30 minutes.
Ingredients
Marinade and Sauce
• ⅔ cup hoisin sauce
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp grated ginger or ginger paste
• 2 tsp cornstarch
• 1 tsp sesame oil
• ½ tsp freshly ground black pepper
• 2 tbsp mirin
Moo Shu Chicken
• 1¼ lbs boneless, skinless chicken breasts, cut into thin strips
• 3 tbsp vegetable oil or canola oil, divided
• 2 large eggs, beaten
• 1½ cups sliced shiitake mushrooms
• 4 cups sliced green or Napa cabbage
• 3 green onions, thinly sliced
How to Make Moo Shu Chicken
Step 1: 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 until smooth.
• Remove ½ cup of the mixture and set aside for later.
Step 2: Marinate the Chicken
• Add the chicken strips to the remaining marinade, tossing to coat. Let the chicken marinate for 10-15 minutes while you prepare the other ingredients.
Step 3: Cook the Chicken
• Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Using tongs, remove the chicken from the marinade, letting excess drip off, and cook in batches for 2-3 minutes until browned and cooked through. Remove to a plate and cover to keep warm.
Step 4: Sauté the Mushrooms
• Add another tablespoon of vegetable oil to the skillet. Sauté the shiitake mushrooms until browned and tender, then remove them to the plate with the chicken.
Step 5: Cook the Eggs
• If needed, add a small amount of oil to the skillet. Pour in the beaten eggs and cook over medium-low heat until set. Flip gently, cook the other side, then remove. Slice into thin strips and set aside.
Step 6: Stir-Fry the Cabbage and Combine
• Add the remaining oil to the skillet, if necessary, and cook the cabbage until slightly wilted, about 2 minutes.
• Return the chicken, mushrooms, and eggs to the skillet. Pour the reserved sauce over the mixture and toss to coat. Cook over medium-low heat, stirring occasionally, until the sauce thickens slightly.
Step 7: Garnish and Serve
• Sprinkle the dish with sliced green onions. Serve promptly with your choice of sides.
Tips
• Adjust the Heat: Add chili flakes or a dash of sriracha for a spicy kick.
• Use Pre-Cut Veggies: Save time by using pre-shredded cabbage or coleslaw mix.
• Make It Gluten-Free: Use gluten-free soy sauce and hoisin sauce.
Storage Options
• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Freezing: Freeze the cooked chicken and vegetable mixture without the sauce for up to 2 months. Thaw and reheat, adding the sauce before serving.
Enjoy this savory and wholesome Moo Shu Chicken for an authentic restaurant-quality meal at home!
