If you are searching for a dish that embodies the perfect balance of savory, tangy, and slightly sweet flavors, this Moo Shu Chicken Recipe will quickly become one of your top favorites. The tender, marinated chicken combined with crisp cabbage, earthy shiitake mushrooms, and fluffy scrambled eggs creates a delightful mix of textures and tastes that dance on your palate. Every bite carries the warmth of ginger and garlic, rounded by the rich hoisin sauce, making this recipe a truly irresistible weeknight dinner or special occasion treat.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Moo Shu Chicken Recipe lies in its simplicity and how each ingredient plays an essential role in building layers of flavor, texture, and color. You don’t need a pantry full of exotic items—just a few staples that come together magically.
- ⅔ cup Hoisin Sauce: Adds a deep, sweet-savory flavor that’s signature to Moo Shu dishes.
- 2 tablespoons low-sodium soy sauce: Balances the sweetness with salty umami richness.
- 1 tablespoon rice vinegar: Brings a subtle tang that brightens the entire dish.
- 2 cloves minced garlic: Gives a fragrant punch and warmth.
- 1 tablespoon grated ginger: Offers a fresh, zesty kick that livens the palate.
- 2 teaspoons cornstarch: Thickens the sauce for that perfect glossy finish.
- 1 teaspoon sesame oil: Imparts a toasty, nutty aroma that’s unmistakable.
- ½ teaspoon freshly ground black pepper: Adds gentle heat and depth.
- 2 tablespoons mirin: A sweet rice wine that enriches the flavor complexity.
- 1¼ lbs boneless skinless chicken breasts, cut into strips: The protein foundation, tender and quick to cook.
- 3 tablespoons vegetable oil: Perfect for stir-frying without overpowering the flavors.
- 2 large eggs: Scrambled and sliced for interesting texture contrast.
- 1½ cups sliced shiitake mushrooms: Adds earthiness and meaty bite.
- 4 cups sliced cabbage: Brings crunch and subtle sweetness.
- 3 green onions, thinly sliced: A fresh garnish with mild onion flavor and color.
How to Make Moo Shu Chicken Recipe
Step 1: Prepare the Marinade
Start by whisking together hoisin sauce, soy sauce, rice vinegar, minced garlic, grated ginger, cornstarch, sesame oil, freshly ground black pepper, and mirin in a bowl. This flavorful marinade forms the backbone of the dish by infusing the chicken with a rich, balanced taste. Be sure to reserve half a cup of this mixture aside; it will later transform into the sauce that brings everything together.
Step 2: Marinate the Chicken
Place your chicken strips into the remaining marinade and let them sit for 10 to 15 minutes. This quick rest allows the chicken to absorb all those bright, aromatic flavors while getting tender and juicy. This step is simple but crucial for the dish’s success.
Step 3: Cook the Chicken
Heat vegetable oil in a non-stick skillet over medium-high heat, then add the marinated chicken strips. Sear them until browned and cooked through, which takes about 2 to 3 minutes. Once done, remove the chicken from the pan and set it aside—don’t worry, we’ll bring it back soon.
Step 4: Sauté the Mushrooms
In the same skillet, toss in the sliced shiitake mushrooms and cook until they develop a nice golden-brown color, about 3 to 4 minutes. Their earthy flavor perfectly complements the chicken’s savory taste. Once cooked, add the mushrooms back to the chicken to keep everything together.
Step 5: Scramble the Eggs
Clear the skillet if needed and scramble the eggs until fully cooked. Then transfer them to a cutting board and slice into strips. These egg strips add an unexpected but delightful texture that breaks up the savory intensity of the other ingredients.
Step 6: Stir-Fry the Cabbage
Next, sauté the cabbage in the skillet until it softens and wilts slightly, roughly 3 to 4 minutes. The cabbage brings a light crunch and sweet notes that brighten the dish’s overall flavor profile.
Step 7: Combine All Ingredients and Finish the Dish
Return the chicken, mushrooms, and egg strips to the skillet with the cabbage. Pour the reserved marinade over the mix and stir everything together. Cook until the sauce thickens and coats all the components beautifully, creating a luscious and cohesive dish that’s ready for the table.
How to Serve Moo Shu Chicken Recipe
Garnishes
Sliced green onions are the perfect finishing touch to your Moo Shu Chicken Recipe. They add a pop of fresh color and a mild onion bite that elevates the dish’s flavor and gives it that classic restaurant-style presentation.
Side Dishes
This dish pairs wonderfully with simple steamed rice or even fried rice if you want something with extra flavor and texture. You could also try serving it with thin Mandarin pancakes or flatbreads to replicate the traditional way of eating Moo Shu dishes, wrapping the filling for an interactive meal.
Creative Ways to Present
Try serving your Moo Shu Chicken with lettuce cups for a low-carb option that feels light and refreshing. Alternatively, pile the filling onto warm tortillas or naan for a fusion-style wrap. The vibrant colors and variety of textures make it just as stunning as it is delicious.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Moo Shu Chicken in an airtight container in the refrigerator for up to 3 days. The flavors only deepen over time, making for a tasty lunch or quick dinner the next day.
Freezing
If you want to keep Moo Shu Chicken for longer, freeze it in a freezer-safe container. It should stay good for up to 2 months. When freezing, keep the sauce and stir-fried ingredients together to preserve that beautiful balance of flavors and textures.
Reheating
To reheat, gently warm the leftovers in a skillet over medium heat, stirring occasionally until heated through. You can add a splash of water or broth if the sauce needs loosening. Avoid microwaving for the best texture and taste.
FAQs
Can I substitute chicken with another protein in Moo Shu Chicken Recipe?
Absolutely! While chicken is traditional, pork or tofu work well too. Just adjust cooking times so everything is cooked through and safe to eat.
Is Moo Shu Chicken Recipe gluten-free?
It can be made gluten-free by using tamari or gluten-free soy sauce instead of regular soy sauce and ensuring the hoisin sauce you use is gluten-free, as many brands contain wheat.
Can I prepare the vegetables ahead of time?
Yes! Slicing cabbage, mushrooms, and green onions in advance can save you time. Just store them in the fridge in separate containers to keep everything fresh.
What’s the best way to get thin chicken strips for this recipe?
Freezing the chicken breasts for about 20 minutes before cutting helps firm them up, making it easier to slice into thin strips evenly.
Can I make this dish spicier?
Definitely! Adding a dash of chili flakes or some freshly chopped chili peppers to the marinade or during cooking will give your Moo Shu Chicken Recipe a nice heat kick.
Final Thoughts
This Moo Shu Chicken Recipe is one of those dishes that feels both comforting and special every time you make it. Its layers of flavor, delightful mix of textures, and simple ingredients make it an absolute joy to cook and share. I encourage you to give it a try—you might just find yourself coming back to this recipe again and again, sharing it with all your favorite people.
Print
Moo Shu Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
A flavorful and quick Moo Shu Chicken recipe featuring tender chicken strips marinated in a savory hoisin and soy sauce blend, stir-fried with mushrooms, cabbage, and scrambled eggs, finished with a thickened sauce and garnished with green onions. Perfect for a delicious Asian-inspired dinner in just 30 minutes.
Ingredients
Marinade and Sauce
- â…” cup Hoisin Sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 cloves minced garlic
- 1 tablespoon grated ginger
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- ½ teaspoon freshly ground black pepper
- 2 tablespoons mirin
Main Ingredients
- 1¼ lbs boneless skinless chicken breasts, cut into strips
- 3 tablespoons vegetable oil
- 2 large eggs
- 1½ cups sliced shiitake mushrooms
- 4 cups sliced cabbage
- 3 green onions, thinly sliced
Instructions
- Prepare the Marinade: In a mixing bowl, whisk together hoisin sauce, soy sauce, rice vinegar, minced garlic, grated ginger, cornstarch, sesame oil, black pepper, and mirin. Set aside ½ cup of this marinade for later use.
- Marinate the Chicken: Place the chicken strips into the remaining marinade and let them marinate for 10 to 15 minutes, allowing the flavors to infuse.
- Cook the Chicken: Heat vegetable oil in a non-stick skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 2 to 3 minutes. Remove the chicken from the skillet and set aside.
- Sauté Mushrooms: In the same skillet, add the sliced shiitake mushrooms and sauté until browned and tender, about 3 to 4 minutes. Once cooked, return them to the cooked chicken.
- Scramble the Eggs: Using the same skillet, scramble the eggs until fully cooked. Remove the cooked eggs and slice them into strips.
- Stir-Fry Cabbage: Add the sliced cabbage to the skillet and stir-fry until wilted and tender, about 3 to 4 minutes.
- Combine Ingredients: Return the cooked chicken, sautéed mushrooms, and egg strips to the skillet with the cabbage. Pour in the reserved marinade and stir well to combine all ingredients.
- Thicken Sauce and Finish: Continue cooking while stirring until the sauce thickens and coats all ingredients evenly.
- Serve: Serve the Moo Shu Chicken hot, garnished with the thinly sliced green onions.
Notes
- Ensure to slice the chicken thinly for quick and even cooking.
- If you prefer, you can serve Moo Shu Chicken with steamed pancakes or rice for a complete meal.
- Adjust the amount of soy sauce and hoisin sauce to manage the sodium and sweetness levels according to your taste.
- Use fresh shiitake mushrooms for the best flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
