Name: Moo Shu Chicken Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: ⅔ 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; ½ teaspoon freshly ground black pepper; 2 tablespoons mirin; 1¼ lbs. boneless skinless chicken breasts cut into thin strips; 3 tablespoons vegetable oil or canola oil; 2 large eggs; 1½ cups sliced shiitake mushrooms; 4 cups sliced green cabbage or Napa cabbage; 3 green onions thinly sliced

Jump to Recipe· 4.5 from 33 reviews

If you’re craving a dish that’s packed with flavor but still easy enough to whip up on a weeknight, you’ve got to try this Moo Shu Chicken Recipe. It strikes the perfect balance between savory, tangy, and just a little hint of sweetness—all wrapped up in tender chicken, crisp cabbage, and those fantastic shiitake mushrooms. Trust me, once you try this, it’ll become one of those “go-to” dishes you’ll want to make over and over. Plus, it’s fun and quick, so you get a restaurant-style meal without the fuss.

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Why This Recipe Works

Balanced Marinade: The hoisin and soy combo creates a savory-sweet sauce that clings beautifully to the chicken and veggies.
Texture Contrast: Tender chicken meets crisp cabbage and chewy mushrooms for a delightfully varied mouthfeel.
Quick Stir-Fry Technique: Cooking ingredients in batches ensures everything sears properly without steaming.
Versatility: You can easily swap mushrooms or proteins and still have a crowd-pleaser every time.

Moo Shu Chicken, Moo Shu Chicken recipe, Chinese chicken stir-fry, quick Asian dinner, easy Chinese chicken dish - The image shows a close-up of a black pan filled with a stir-fry dish. The dish has many layers: on the bottom are thin, light green and white strips of cooked cabbage, mixed with pale yellow thin strips that look like fried tofu or egg. Above this layer are medium brown grilled mushroom slices with a slightly shiny texture. On top of that are small pieces of golden brown cooked chicken mixed evenly throughout. Scattered over the top are small, bright green chopped spring onions. The black pan is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Moo Shu Chicken Recipe was chosen because it brings a key element to the final dish—whether that’s flavor, texture, or balance. Plus, picking good quality hoisin and fresh cabbage can really elevate the taste.

Moo Shu Chicken, Moo Shu Chicken recipe, Chinese chicken stir-fry, quick Asian dinner, easy Chinese chicken dish - Flat lay of thin strips of raw boneless skinless chicken breast, two whole uncracked brown eggs, fresh sliced shiitake mushrooms, a pile of sliced green Napa cabbage, thinly sliced green onions, small white ceramic bowls containing thick dark hoisin sauce, soy sauce, clear rice vinegar, minced garlic cloves, freshly grated ginger, cornstarch powder, golden sesame oil, ground black pepper, and pale golden mirin, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Hoisin Sauce: Adds a sweet and tangy base that defines the dish’s characteristic flavor.
Low-Sodium Soy Sauce: Provides salty umami without overpowering the other flavors.
Rice Vinegar: Brightens and balances the richness of the sauce with acidity.
Garlic & Ginger: Classic aromatics that bring warmth and depth.
Cornstarch: Thickens the sauce to a perfect glaze consistency.
Sesame Oil: Adds a subtle nutty fragrance that makes this dish sing.
Mirin: A touch of mild sweetness and complexity from this Japanese rice wine.
Chicken Breasts: Lean and quick-cooking, sliced thin for even cooking.
Sliced Shiitake Mushrooms: Earthy flavor and meaty texture enhance the dish.
Cabbage (Green or Napa): Provides crunch and freshness that lighten up the stir-fry.
Green Onions: Bright and mild onion flavor for garnish and extra bite.
Eggs: Adds richness and a soft texture that contrasts well with the veggies.
Vegetable or Canola Oil: Neutral oils that tolerate high heat necessary for stir-frying.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love about this Moo Shu Chicken Recipe is how easy it is to make it your own. Whether you want to turn up the heat or swap out ingredients based on what you’ve got, it all works.

Spice it up: Add a teaspoon of chili garlic sauce or some fresh chilies if you’re like me and crave a little kick.
Veggie swap: Don’t have shiitake mushrooms? Try cremini, white button, or even add shredded carrots for extra color.
Protein options: This recipe is equally tasty with pork or beef strips if you want to change things up.
Make it gluten-free: Use tamari or a gluten-free soy sauce and ensure your hoisin brand is gluten-free too.

Step-by-Step: How I Make Moo Shu Chicken Recipe

Step 1: Marinate for Maximum Flavor

I start by whisking together the hoisin sauce, soy sauce, rice vinegar, garlic, ginger, cornstarch, sesame oil, black pepper, and mirin. This marinade doubles as sauce later, so don’t forget to scoop out about half a cup before adding the chicken. Then, toss your thinly sliced chicken strips in the rest and let it sit for 10–15 minutes while you prep your other ingredients. Trust me, this little wait makes all the difference in flavor absorption!

Step 2: Sear the Chicken in Batches

Heat your skillet over medium-high and add a tablespoon of oil. Remove the chicken from the marinade with tongs, letting any excess drip off, then add it to the pan. Cooking in batches is key here because overcrowding traps moisture and steams the chicken instead of browning it. A quick 2-3 minutes per batch until golden and cooked through.

Step 3: Sauté Mushrooms and Make the Egg Strips

Next up: mushrooms. Using the same skillet keeps the flavors building. Cook the shiitake mushrooms until browned and tender, then set aside with the chicken. Now for my favorite part: the egg ribbons. Pour beaten eggs into the pan over medium-low heat, cook until set enough to flip, then flip and cook through. After cooling, slice the eggs into thin strips. It adds a lovely texture and richness to the dish.

Step 4: Toss the Cabbage and Combine Everything

Finally, add a bit more oil if needed and sauté the cabbage until it’s just wilted but still has a crunch. Toss the chicken, mushrooms, and egg strips back into the skillet. Whisk the reserved sauce to loosen it up, then drizzle over everything. Stir constantly on medium-low heat until the sauce thickens and coats all the ingredients perfectly. Don’t forget to sprinkle on the chopped green onions right before serving—they add freshness and a subtle bite.

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Pro Tips for Making Moo Shu Chicken Recipe

Prep Ahead: Have all your veggies sliced and ready to go before you start cooking—the stir-fry moves fast!
Don’t Skip the Resting: Let the chicken sit in the marinade; it tenderizes and packs in more flavor.
High Heat is Key: Use a hot pan and work in small batches to get a nice sear without overcooking.
Sauce Consistency: Whisk the sauce well before adding, and stir gently to avoid clumps as it thickens beautifully at low heat.

How to Serve Moo Shu Chicken Recipe

Moo Shu Chicken, Moo Shu Chicken recipe, Chinese chicken stir-fry, quick Asian dinner, easy Chinese chicken dish - This image shows a close-up of a black frying pan filled with a stir-fry dish. The dish has many pieces of brown, cooked chicken strips mixed with light yellow cabbage slices and orange-yellow egg strips. There are also some sliced mushrooms with a dark brown outer edge and light beige inside, scattered throughout. Small green onion pieces are sprinkled over the dish adding a splash of green color. The frying pan is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always finish this with freshly sliced green onions for that burst of color and mild onion flavor. Sometimes I drizzle a little extra toasted sesame oil on top or sprinkle with toasted sesame seeds for a nutty crunch. These simple touches really bring the dish together and impress guests without extra effort.

Side Dishes

This Moo Shu Chicken Recipe pairs wonderfully with warm Mandarin pancakes if you want the authentic experience, but I’m a huge fan of serving it alongside steamed jasmine rice or even simple fried rice. For a lighter option, brown rice or quinoa can also work well.

Creative Ways to Present

For special occasions, I’ve laid out the chicken and veggies in mini lettuce cups—fans always love the freshness and interactive feel. Another fun idea is serving the filling in small bowls with a basket of warm tortillas or pancakes for everyone to build their own wraps at the table. It turns dinner into a social event!

Make Ahead and Storage

Storing Leftovers

I usually pop leftovers into an airtight container and refrigerate them for up to 3 days. The flavors even deepen after resting overnight, but I do recommend reheating gently to keep that perfect texture.

Freezing

If I’m making extra, I freeze portions in freezer-safe bags. Just remember to thaw in the fridge overnight before reheating so the sauce and chicken don’t dry out.

Reheating

To reheat, I gently warm the leftovers in a skillet with a splash of water or broth over medium-low heat, stirring until heated through. Microwaving works too, but I prefer the skillet to keep things from getting soggy.

FAQs

Can I use chicken thighs instead of breasts for this Moo Shu Chicken Recipe?

Absolutely! Chicken thighs are a great alternative if you want juicier, more flavorful meat. Just slice them into thin strips like the breasts and adjust cooking times slightly, since thighs can take a bit longer to cook through.
What can I substitute if I don’t have hoisin sauce?

If you don’t have hoisin sauce, try mixing soy sauce with a bit of honey, garlic powder, and Chinese five-spice powder as a quick replacement. It won’t be exact, but it will give you a flavorful savory-sweet note.
Is this recipe gluten-free?

It can be! Just make sure to use gluten-free soy sauce or tamari and check your hoisin sauce brand for gluten content. This way, you can enjoy authentic flavors without gluten concerns.
Can I make this Moo Shu Chicken Recipe vegetarian?

Definitely. Swap the chicken for firm tofu or tempeh, and use vegetable broth if your sauce calls for it. Mushrooms and cabbage provide great umami and texture that keep the dish satisfying.
What’s the best way to serve Moo Shu Chicken?

Traditionally, it’s served with Mandarin pancakes or warm tortillas to wrap the filling, but it’s also delicious over steamed rice or noodles for a fuss-free dinner.

Final Thoughts

This Moo Shu Chicken Recipe holds a special place in my kitchen repertoire because it’s that perfect blend of comfort and freshness. It’s one of those dishes that looks impressive but comes together quickly—ideal for busy evenings or when you want to impress friends with minimal sweat. Give it a try, and I promise you’ll be reaching for this recipe again and again, just like I do!