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Moo Shu Chicken – This classic Chinese recipe features tender chicken cooked with egg, veggies, and a tangy sauce. It’s easy to make and ready to serve with thin pancakes in just 30 minutes!
Why We Love this Easy Chinese Recipe
Mu Shu Chicken is a classic Chinese dish that is robust with deep umami flavor, and is not at all spicy. It’s a great option to introduce your family to different Asian cuisines!
The recipe is a combination of stir-fried egg, chicken, mushrooms, and cabbage in a tight sweet and savory glaze. Traditionally you serve moo shu chicken with thin Chinese pancakes, almost like a taco. Yet it’s also great served over steamed rice.
You can even prepare this easy moo shu chicken recipe with lean pork, if you like. Either way, the dish takes only 30 minutes to put together, and is even great to make ahead for meal prep!
Ingredients You Need
- Chicken breast – boneless and skinless, or pork tenderloin
- Hoisin sauce – a thick, salty, and sweet sauce
- Soy sauce – or coconut aminos
- Cornstarch – to thicken the sauce
- Sesame oil – or other high-heat oil, like avocado oil
- Eggs – to scramble
- Garlic – minced
- Ginger – fresh grated
- Scallions – green onions divided into whites and greens
- Bamboo shoots – canned, drained
- sh*take mushrooms – thinly sliced
- Napa cabbage – shredded
- Fry oil – like vegetable or canola
And you’ll definitely want a stack of warm moo-shu shells (a.k.a. mandarin pancakes) to serve! *If you can’t find these little pancakes buy mini flour tortillas instead.
How to Make Moo Shu Chicken
Set out a large bowl and cutting board. Slice the chicken breasts (or pork) into very thin strips against the grain. Place the strips in the bowl. Add in the hoisin sauce, soy sauce, cornstarch, and sesame oil. Gently stir to coat.
Allow the chicken to marinate while you chop all the vegetables.
Set out a small bowl. Crack the eggs into the bowl and beat well to mix.
Set a wok or large sauté pan over medium-high heat. Add 1 tablespoon of oil to the pan and swirl around. Once hot, add the eggs to the pan. Stir fry, creating a large egg disk. When fully cooked on the bottom, flip and cook another minute.
Then move the egg disk to a cutting board, and chop it into short thin strips, about ½ inch by 1 ½ inch long.
Add another tablespoon of oil to the pan. Stir fry the chicken until fully cooked, gently stirring so as to not break the strips.
Once fully cooked, moved to a holding plate.
Add the remaining tablespoon of oil to the pan. Stir in the minced garlic, grated ginger, scallion whites, and shiitake mushroom slices. Stir fry for 2-3 minutes. Then stir in the shredded cabbage and stir fry for another minute.
Get the Complete (Printable) Moo Shu Chicken Recipe + VIDEO Below. Enjoy!
Once fully cooked, moved to a holding plate.
Add the chicken back to the pan, along with the bamboo shoots and chopped egg.
Stir well to coat. Then toss in the scallion greens.
If needed, add ¼ – ½ cup of water to loosen the sauce. Taste, then add salt as needed.
Serving Suggestions
Serve moo shu chicken with pancakes as little wraps or over steamed white rice. For a low-carb option try yummy cauliflower rice! Then pair with other Asian-inspired side dishes like Chinese potstickers (dumplings), super greens, or zesty wor wanton soup.
Give each person a serving of extra hoisin sauce to dip. And to spice up this recipe consider also adding chili garlic sauce or chili oil on the side.
Frequently Asked Questions
What are Moo Shu pancakes made of?
These thin, light pancakes are similar to tortillas, and are made with a simple combination of wheat flour and water. They are steamed to cook for a great slightly chewy but delicate texture.
What does Moo Shu taste like?
The sauce and mushroom give mu shu chicken a delicious umami flavor. It leans a bit sweet, so kids will definitely like this recipe!
Is Mu Shu chicken healthy?
Chicken and mushrooms are very healthy! The homemade sauce is quite simple, although it can be high in sodium. I suggest using low-sodium soy sauce or coconut aminos if you are sensitive to salt.
How long do leftovers last?
This moo shu chicken and pork recipe is wonderful to make ahead and meal prep! The flavors get more intense as the ingredients sit together. Store in an airtight container and keep leftovers in the fridge for up to 3-4 days.
Because of the delicate textures of the mushrooms and bamboo, I do not recommend freezing.
Looking for More Quick and Easy Recipes? Be Sure to Also Try:
- Black Pepper Chicken Stir Fry
- Simple Teriyaki Bowl with Chicken
- Roman Chicken with Peppers and Onions
- Pork Sukiyaki
- 8-Minute Jjapaguri (Easy Ram Don Korean Noodles)
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Moo Shu Chicken (or Pork) Recipe + VIDEO
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
This classic Chinese recipe features tender chicken cooked with egg, veggies, and a tangy sauce. It's easy to make and ready to serve with steamed rice and thin pancakes in just 30 minutes!
Servings: 4 – 6 servings
Ingredients
US Customary – Metric
- 1 pound chicken breast or pork tenderloin
- 1/3 cup hoisin sauce
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 teaspoons sesame oil
- 3 large eggs
- 2 cloves garlic minced
- 1 tablespoon fresh grated ginger
- 1 bunch chopped scallions divided into whites and greens
- 8 ounce can bamboo shoots drained
- 5 ounce sliced shiitake mushrooms
- 3 cups shredded napa cabbage
- 3 tablespoons fry oil
Instructions
Set out a large bowl and cutting board. Slice the chicken breasts (or pork) into very thin strips, against the grain. Place the strips in the bowl. Add in the hoisin sauce, soy sauce, cornstarch, and sesame oil. Gently stir to coat.
Allow the chicken to marinate while you chop all the remaining ingredients.
Set out a small bowl. Crack the eggs into the bowl and beat well to mix.
Set a wok (or large sauté pan) over medium-high heat. Add 1 tablespoon of oil to the pan and swirl around. Once hot, add the eggs to the pan. Stir fry, creating a large egg disk. When fully cooked on the bottom side, flip and cook for another minute. Then move the egg disk to a cutting board, and chop into short thin strips, about ½ inch by 1 ½ inch long.
Add another tablespoon of oil to the pan. Stir fry the chicken until fully cooked, gently stirring as to not break the strips. Once fully cooked, moved to a holding plate.
Add the remaining tablespoon of oil to the pan. Stir in the minced garlic, grated ginger, scallion whites, and shiitake mushroom slices. Stir fry for 2-3 minutes. Then stir in the shredded cabbage and stir fry another minute.
Add the chicken back to the pan, along with the bamboo shoots and chopped egg. Stir well to coat. Then toss in the scallion greens. If needed, add ¼ – ½ cup of water to loosen the sauce. Taste, then add salt as needed. Serve over steamed rice, or with traditional mu shoo pancakes.
Video
Notes
Serve with a ramekin of more hoisin sauce. To spice up this recipe consider adding chili garlic sauce or chili oil on the side.
This moo shu chicken and pork recipe is wonderful to make ahead and meal prep! The flavors get more intense as the ingredients sit together. Store in an airtight container and keep leftovers in the fridge for up to 3-4 days.
Because of the delicate textures of the mushrooms and bamboo, I do not recommend freezing.
Moo Shu Pancakes can be purchased at Asian markets.
Nutrition
Serving: 0.75cup, Calories: 390kcal, Carbohydrates: 21g, Protein: 33g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 196mg, Sodium: 1321mg, Potassium: 777mg, Fiber: 4g, Sugar: 10g, Vitamin A: 273IU, Vitamin C: 22mg, Calcium: 64mg, Iron: 2mg
Course: Main, Main Course
Cuisine: Asian, Chinese
Author: Sommer Collier
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