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

3.9 from 1 review

This classic Moo Shu Chicken recipe features tender chicken breast marinated in a flavorful blend of hoisin sauce, soy, and aromatic spices, stir-fried with fresh shiitake mushrooms, coleslaw mix, bean sprouts, and scallions, finished with tender scrambled eggs. It’s a quick, savory stir-fry dish perfect for a satisfying dinner.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Marinade Ingredients

  • 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)
  • 1 to 1½ pounds boneless skinless chicken breasts (thinly sliced into 1½ inch strips)

Cooking Ingredients

  • 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, grated ginger, and minced garlic. Stir well to mix all ingredients thoroughly.
  2. Marinate Chicken: Add the thinly sliced chicken breast strips to the marinade, tossing to coat all pieces evenly. Cover the bowl and refrigerate for 30 minutes to allow the flavors to penetrate the chicken.
  3. Rest Chicken: After marinating, remove the chicken from the refrigerator and let it sit at room temperature for a few minutes to ensure even cooking.
  4. Cook Eggs: Heat 1 tablespoon of avocado oil in a heavy-bottomed pan over medium-high heat. Add the whisked eggs, cover, and cook until set but not dry, about 1 minute. Transfer the cooked eggs to a cutting board, roughly chop, then set aside.
  5. Sauté Chicken: Add the remaining 3 tablespoons of avocado oil to the same pan and heat over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and add the chicken strips to the pan. Stir continuously to brown the chicken evenly until cooked through.
  6. Cook Mushrooms: Add sliced shiitake mushrooms to the pan and sauté until they begin to brown and reduce in size, approximately 3 minutes.
  7. Add Vegetables and Sauce: Stir in half of the coleslaw mix, then pour in the reserved marinade. Stir well and bring the sauce to a boil.
  8. Add Remaining Vegetables: Incorporate the bean sprouts and the white parts of the scallions. Stir thoroughly to combine.
  9. Finish with Eggs and Greens: Add the remaining coleslaw mix, chopped cooked eggs, and the green parts of the scallions. Stir everything together until heated through.
  10. Season and Serve: Season with sea salt and freshly ground black pepper to taste. Adjust seasoning if necessary. Spoon the mixture into bowls and serve immediately.

Notes

  • Marinating time is essential to infuse the chicken with maximum flavor.
  • Use fresh ginger for the best aromatic taste; ground ginger is a suitable substitute but less vibrant.
  • If desired, serve Moo Shu Chicken with traditional Mandarin pancakes or steamed rice to complete the meal.
  • You can substitute chicken breasts with boneless thighs for a juicier texture.
  • Adjust soy sauce quantity based on your preference for saltiness or opt for low sodium soy sauce to reduce salt intake.
  • Author: Olivia
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Chinese

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