Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Moo Shu Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 9 reviews

Moo Shu Chicken is a flavorful and colorful stir-fry dish featuring tender marinated chicken, crisp vegetables, and scrambled eggs all tossed in a savory hoisin-based sauce. This quick stovetop recipe combines the crunch of coleslaw mix and bean sprouts with the earthiness of shiitake mushrooms for a satisfying meal inspired by traditional Chinese flavors.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Marinade

  • ½ cup hoisin sauce
  • ¼ cup rice wine vinegar
  • ¼ cup orange juice
  • ¼ cup soy sauce or coconut aminos
  • ½ tablespoon toasted sesame oil
  • 2 teaspoons freshly grated ginger (or ¼ teaspoon ground ginger)
  • 4 cloves garlic (minced)

Main Ingredients

  • 1 to 1½ pounds boneless skinless chicken breasts (thinly sliced into 1½ inch strips)
  • 4 tablespoons avocado oil (divided)
  • 2 large eggs (whisked)
  • 2 cups sliced shiitake mushrooms
  • 2 cups carrots and cabbage coleslaw mix
  • 1 cup bean sprouts
  • 6 scallions (sliced, whites and greens separated)
  • Sea salt and freshly ground black pepper (to taste)

Instructions

  1. Prepare the Marinade: In a large bowl, combine hoisin sauce, rice wine vinegar, orange juice, soy sauce, toasted sesame oil, freshly grated ginger, and minced garlic. Stir well to blend all the flavors.
  2. Marinate the Chicken: Add the thinly sliced chicken breast strips to the marinade and toss until evenly coated. Cover the bowl and refrigerate for 30 minutes to allow the chicken to absorb the flavors.
  3. Bring Chicken to Room Temperature: After marinating, remove the chicken from the fridge and let it sit at room temperature for a few minutes to ensure even cooking.
  4. Cook the Eggs: Heat 1 tablespoon of avocado oil in a heavy-bottomed pan over medium-high heat. Pour in the whisked eggs, cover, and cook for about 1 minute until set but not overcooked. Transfer cooked eggs to a cutting board, roughly chop, and set aside.
  5. Cook the Chicken: Using the same pan, add the remaining avocado oil and heat over medium-high. Remove chicken pieces from the marinade, reserving the marinade, and add the chicken to the pan. Stir continuously to brown the chicken evenly.
  6. Sauté Mushrooms: Add the sliced shiitake mushrooms to the pan with the chicken and cook until they brown slightly and shrink, about 3 minutes.
  7. Add Vegetables and Sauce: Stir in half of the coleslaw mix, then pour in the reserved marinade. Stir continuously until the sauce comes to a boil and starts to thicken.
  8. Finish Cooking: Add the bean sprouts and white parts of the scallions, stir well. Then add the remaining coleslaw mix, chopped cooked eggs, and the green parts of the scallions. Combine thoroughly and cook for an additional minute to blend flavors.
  9. Season and Serve: Season with sea salt and freshly ground black pepper to taste. Adjust seasoning as needed. Serve hot spooned into bowls for a delicious, hearty meal.

Notes

  • For a gluten-free option, use gluten-free soy sauce or coconut aminos.
  • Adjust the marinating time according to your schedule, but aim for at least 30 minutes for better flavor.
  • You can serve Moo Shu Chicken with steamed rice or wrapped in thin pancakes for an authentic experience.
  • Feel free to substitute shiitake mushrooms with button or cremini mushrooms if unavailable.
  • If you prefer a spicier dish, add chili flakes or hot sauce to the marinade.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Chinese

Find it online: https://yourdailycook.com/moo-shu-chicken-recipe-2/