This Moo Shu Chicken recipe is a delicious dish with chicken strips, veggies, and eggs in a flavorful sauce made of soy sauce, hoisin sauce, sesame oil, oyster sauce, and rice vinegar.
This dish has a nice mix of sweet and savory flavors, and the eggs add a smooth, comforting texture. Perfect for a quick weeknight dinner. Moo Shu Chicken is both delicious and easy to whip up in no time. You can just skip the take-out and make it at home.
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This Moo Shu Chicken recipe is my quick and easy version using easy-to-find ingredients. I love it for so many reasons! First off, the prep time is a mere 10 minutes, and the cook time is around 15 minutes – perfect for those nights when I want something delicious without spending my whole evening in the kitchen.
You start out by cooking a thin layer of eggs in a 10-inch skillet. Pro tip: After cooking the eggs, I usually switch to a bigger skillet. The 10-inch one is a bit cramped for all the goodness we're throwing in. To cut down on the number of dishes to clean, just use a larger skillet from the get-go!
While the chicken is cooking, that’s when I mix up the amazing Moo Shu sauce. A mix of soy sauce, hoisin sauce, toasted sesame oil, oyster sauce, and rice vinegar gives you the perfect blend of sweetness and tang.
The stir-fry part is where you can get creative. I used a coleslaw mix and shiitake mushrooms, but there are lots of other vegetables you can use.
Once everything is in the skillet – the chicken, eggs, veggies, and that amazing sauce – you can serve it over rice or noodles. Garnish with some green onions or chives for the perfect finishing touch!
Ingredient Notes
See the printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Soy Sauce: Adds saltiness and an umami flavor.
- Hoisin Sauce: Brings sweetness and richness.
- Toasted Sesame Oil: Adds a nutty aroma.
- Oyster Sauce: Gives a savory flavor to the moo shu sauce.
- Rice Vinegar: Adds tanginess.
- Oil: Used for cooking the eggs, the chicken, and the vegetables.
- Eggs: Adds a creamy texture to the moo shu chicken.
- Boneless, Skinless Chicken: The main protein in the dish. You can use breasts or thighs, whichever you prefer.
- Coleslaw Mix: Adds crunch and nutrition to the moo shu chicken.
- Shiitake Mushrooms: Add an earthy flavor.
- Garlic: Adds a strong, savory flavor that is key in dishes like this.
- Green Onions or Chives: For a fresh and beautiful finish.
How To Make Moo Shu Chicken
Start by heating some oil in a pan. Whisk up the eggs and spread them in the pan to form a thin omelet. Once cooked, set them aside.
Next, cook up those chicken strips in the same pan (or in a larger one if you cooked the eggs in a 10-inch skillet) until they are done – about 5 minutes of stirring.
While the chicken is cooking, whip up the sauce and cut the eggs into thin strips. To make the sauce, mix soy sauce, hoisin sauce, sesame oil, oyster sauce, and rice vinegar in a bowl. It's the secret sauce, literally.
Once the chicken is done, remove it from the pan and set aside. Toss the coleslaw mix and shiitake mushrooms in the pan and stir-fry until they soften – about 3-5 minutes.
Add the garlic for just 30-60 seconds, then add the eggs and chicken. Pour the sauce over it all and give it a good stir!
Substitutions and Variations
- Add extra veggies. Bell peppers, snap peas, and water chestnuts would all be great in this dish!
- Switch the protein. Moo Shu Shrimp and Moo Shu Beef are just as delicious!
- Add some heat. Add some red chili flakes or a dash of Sriracha to kick up your Moo Shu Chicken.
How To Store
Once cooled, leftover Moo Shu Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or the microwave.
Recipe Tips
- Start with a larger pan if you’d like. The eggs won’t cover the whole skillet, but that’s ok- it will make clean up easier if you only use one!
- When cooking the eggs, if there's an uncooked puddle on one side (uneven stovetops, right?), just flip the eggs to cook the other side.
- Thin-sliced chicken breast fillets are perfect to use in this recipe.
- Garlic burns quickly. Stir-fry it for just 30-60 seconds to avoid a bitter taste.
Ways To Serve Moo Shu Chicken
Moo Shu Chicken is traditionally served in Chinese pancakes. You can also serve with rice or bibb lettuce. And while not traditional you can also serve in flour tortillas - which is a great way to serve leftovers.
Recipe FAQs
Can I use other types of mushrooms?
Absolutely. Shiitake can be substituted with cremini, button mushrooms, or your favorite variety.
Can I substitute hoisin sauce with something else?
If you don't have hoisin, try a mixture of peanut butter, soy sauce, and a touch of honey as a makeshift alternative.
Can I use tamari instead of soy sauce for a gluten-free option?
Absolutely! Tamari is a gluten-free alternative with a similar flavor to soy sauce.
Here are a few more easy stir-fry recipes to try!
You’re going to love this quick and easy Moo Shu Chicken recipe. Packed with chicken, vegetables, and a sauce that ties it all together, this will be a go-to meal in your family!
Moo Shu Chicken Recipe
Ingredients
Sauce Ingredients
- 2 Tablespoons soy sauce
- 2 Tablespoons hoisin sauce
- 1 teaspoon toasted sesame oil
- 1 Tablespoon oyster sauce
- 1 Tablespoon rice vinegar
Stir-Fry Ingredients
- 3 Tablespoon oil (divided)
- 2 eggs
- 1 pound boneless skinless chicken (cut into thin strips)
- 14 ounce bag coleslaw mix
- 8 ounces shiitake mushrooms (sliced)
- 3 Tablespoons minced garlic
- Green onions or chives for garnish
Instructions
- Heat 1 Tablespoon of oil in a 10-inch skillet over medium heat. (See note below)
- Whisk eggs and add to the pan, spreading around the skillet to form a thin flat omelet.
- Cook the eggs until the top is dry. Flip the eggs and cook on the other side.
- Remove from the skillet and set aside.
- In a large skillet, add 1 Tablespoon of oil. Once heated, add the chicken. Cook, stirring occasionally, for about 5 minutes until the chicken is done.
- Meanwhile, whisk the sauce ingredients together in a small bowl. Then, cut the eggs into thin strips.
- Once chicken is done remove and set aside.
- Heat an additional Tablespoon of oil in the skillet and add the coleslaw mix and mushrooms.
- Stir fry for 3-5 minutes, until the vegetables begins to soften.
- Add garlic, and stir fry another 30-60 seconds.
- Return the eggs, chicken, and sauce to skillet with vegetables and mix well. Let simmer for 1 minute or so until everything is warmed through.
- Serve and enjoy!