This recipe for moo shu chicken is tender chicken and colorful veggies in a savory sauce. It’s a quick and easy dinner option that tastes so much better than takeout!

I love to make my family Chinese stir fries with chicken. Along with moo shu chicken, my family loves stir fries like honey garlic chicken and pineapple chicken.

Moo shu chicken in a skillet with vegetables.

There are nights where getting a healthy dinner on the table can be a struggle. I will admit, there are days when I’d rather pick up the phone and call for Chinese takeout than cook! While I love Chinese takeout, it’s not always the healthiest option. I decided it was time to recreate some of my Chinese restaurant favorites at home. This is how my moo shu chicken recipe came to be. I have to say, I prefer my homemade moo shu chicken to the restaurant version!

If you want to make a Chinese food feast for family or friends add some sesame noodles or spam fried rice to the meal. Maybe make an appetizer like crab rangoons or fried wontons! There are so many great Chinese dishes to make an amazing meal.

Moo Shu Chicken Ingredients

To prepare moo shu chicken you will need chicken breasts, vegetable oil, eggs, shiitake mushrooms, shredded cabbage, ginger, soy sauce, hoisin sauce, sesame oil, honey, cornstarch, salt and pepper.

Moo shu chicken inside pancakes with hoisin sauce.

How Do You Make Moo Shu Chicken?

Make moo shu chicken by cooking egg whites and yolks mixed together in a pan or skillet with salt and pepper. Let them cook until you have a flat omelet. Remove the eggs and cook the chicken with a little vegetable oil. Once the chicken is done, remove it and cook the cabbage, mushrooms and ginger. Add the chicken and eggs back to the pan. Pour in sauce made of soy sauce, hoisin sauce, sesame oil, honey, cornstarch and water. Boil the sauce for 30 seconds and the dish is ready to eat. Serve it with moo shu pancakes or tortillas, hoisin sauce and green onions.

A skillet of moo shu chicken with eggs, cabbage and mushrooms.

Tips For The Perfect Moo Shu Chicken

  • Save some time by using a bagged shredded cabbage blend for this recipe.
  • I like to use the thin-sliced chicken breast fillets for this recipe. It’s easier to start with chicken that’s already been cut thin!
  • Traditionally this dish is served with thin mandarin pancakes. If you don’t have easy access to those pancakes you can use small flour tortillas instead. While it may not be traditional, the flour tortillas make a great substitute!

Quick Tip

Put the chicken in the freezer for about 20 minutes before slicing. The chicken firms up from being in the freezer and is much easier to cut into thin and small pieces.

Tortillas filled with stir fried chicken and veggies with eggs and hoisin sauce.

Recipe FAQs

What is moo shu chicken made of?

Moo shu chicken is made of chicken breasts, eggs, shiitake mushrooms, cabbage, ginger, soy sauce, hoisin sauce, sesame oil, vegetable oil, honey, cornstarch, salt and pepper.

What does moo shu taste like?

Moo shu has a rich, savory flavor from soy sauce, eggs and mushrooms with a touch of sweetness from honey and hoisin sauce that brings out the flavor of tender stir fried meat and fresh vegetables.

What is moo shu sauce made of?

Moo shu sauce is made of soy sauce, hoisin sauce, honey, sesame oil and a little cornstarch in water.

How long does moo shu stay good in a refrigerator?

Moo shu leftovers stay good in an airtight container in the refrigerator for three days.

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Moo Shu Chicken Variations

While this chicken stir fry is fantastic, you can customize this dish to include your favorite flavors!

  • Protein: You could make this dish with thin sliced beef, shrimp or you could make moo shu pork.
  • Flavorings: For a rich flavor try adding a tablespoon of oyster sauce. If you want to bring the heat, feel fee to add some sriracha or red pepper flakes.
  • Toppings: Sliced green onions on top really enhance the flavor of this dish. Sesame seeds are delicious on this dish as well.
  • Vegetables: You can add bamboo shoots, shredded carrots or sliced bell pepper to bring some new flavors and textures to this dish.

Everyone who has tried this recipe agrees that it’s most definitely better than the takeout version. I love that this moo shu chicken is an easy, fresh and healthy dinner to add to our regular rotation!

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Love This Recipe?

Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

4.96 from 22 votes

Moo Shu Chicken

AuthorSara Welch
This recipe for moo shu chicken is a quick and easy dinner option that tastes so much better than take out! NewComfortFood AD
This recipe for moo shu chicken is a quick and easy dinner option that tastes so much better than take out!
Time
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course Main Course
Cuisine Asian
Serves 4 servings

Ingredients 

  • 1 pound thin sliced chicken breast fillets cut crosswise into thin slices
  • 1 tablespoon vegetable oil divided use
  • 2 eggs lightly beaten
  • 1 cup of shiitake mushroom caps thinly sliced
  • 3 cups of bagged shredded cabbage such as a coleslaw mix
  • 2 teaspoons minced ginger
  • 2 tablespoon soy sauce
  • 2 tablespoons hoisin sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon honey
  • 2 teaspoons cornstarch
  • salt and pepper to taste
  • For serving: flour tortillas or mandarin pancakes sliced green onions, hoisin sauce

Instructions 

  • Heat 1 teaspoon of oil in a large skillet over medium heat. Add the eggs and season to taste with salt and pepper. Cook, undisturbed, until a flat omelet forms, about 3-4 minutes. Carefully flip the eggs and cook on the other side until done, 1-2 minutes more.
  • Remove the eggs from the pan and cut into strips. Cover to keep warm.
  • Wipe out the pan with a paper towel.
  • Heat the remaining 2 teaspoons of oil in the pan.
  • Add the chicken and cook, stirring occasionally, until meat is browned and cooked through, 4-5 minutes. Remove the chicken from the pan and place on a plate; cover to keep warm.
  • Add the cabbage, ginger and mushrooms to the pan and cook for 2-3 minutes or until mushrooms are tender and cabbage is wilted.
  • Return the chicken and eggs to the pan.
  • In a small bowl whisk together the soy sauce, hoisin sauce, sesame oil, honey and 1 tablespoon of water. Whisk in the cornstarch until smooth.
  • Add the sauce to the pan and turn the heat to high; bring to a boil. Boil for 30 seconds or just until sauce starts to thicken.
  • Serve immediately with tortillas, extra hoisin sauce and green onions.

Notes

  1. Put the chicken in the freezer for about 20 minutes before slicing. The chicken firms up from being in the freezer and is much easier to cut into thin and small pieces.
  2. I like to use the thin-sliced chicken breast fillets for this recipe. It’s easier to start with chicken that’s already been cut thin!
  3. Traditionally this dish is served with thin mandarin pancakes. If you don’t have easy access to those pancakes you can use small flour tortillas instead. While it may not be traditional, the flour tortillas make a great substitute!

Nutrition

Calories: 349kcal | Carbohydrates: 20g | Protein: 41g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 190mg | Sodium: 809mg | Fiber: 2g | Sugar: 7g

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Recipe Rating




Comments

  1. 5 stars
    This recipe is definitely better than take-out!!! One of my go-to dinner recipes for busy weeknights!

  2. Making a quick easy dinner tonight. I flipped through my overstuffed recipe file and decided on Moo Shu Chicken since I had the ingredients. My recipe card has been in the file for YEARS and just to make sure I couldn’t zhuzh it up I bit i googled it. Imagine my surprise when I came across your recipe with the exact ingredients and in the exact measurements. Of course my recipe called for shredded cabbage, not bagged and did not specify shitake because back them these items were not readily available in local supermarkets.
    First had moo shu when we took our kids to Epcot 40 years ago!

  3. 4 stars
    It was easy to prepare. It’s nice knowing what goes into my meals instead of getting take out. I prefer dishes with more spice.

  4. 5 stars
    This is a fantastic recipe I have made multiple times for my family. Our family includes a disabled person (think little kid taste buds). I love spicy food and my partner is a meat and potatoes kinda girl. I recently retired and love cooking but am not so good at it. I really want to contribute to my family meals because my partner has been shouldering this task for years while I was off at a demanding career. Your recipes have been hits every time. Thank you from a happy cook!

  5. 5 stars
    THIS WAS INCREDIBLE!!! I’ve loved every recipe I’ve tried from DATZ… Although, I usually jack-up the spices. We love “Crazy Flavor” and we don’t have kids. LOL, Thank you!!! 😀

  6. 5 stars
    I feel like I won the lottery with this recipe! I had ALL the ingredients and it was delicious! My partner watches his weight except today at lunch. He absolutely loved this recipe and he ate two servings of the Moo Shu Chicken because it was so good. Thank you.

  7. 5 stars
    There are not enough stars for this rating. Mu Shu is my #1 favorite thing to order out, but I don’t love all the grease. I made this, and it blew me away. The picky kids ate it. My husband loved it. I sent it to my mom and dad, and they loved it. Basically, this recipe is amazeballs and I want to thank you for gracing the Internet with it.

    We don’t love mushrooms, so we left those out. We do love red bell pepper, so I threw in a few of those, julienned, and a little carrot, also julienned, because why not! And yes, slicing it frozen is key to getting that authentic small shredded size. Damn. This was just so good!

  8. 5 stars
    Um. I google recipes almost daily. For years. This one is the best one in hundreds of meals. It tastes better than takeout. And believe me, many recipes make THAT claim. This one doesn’t even have that in the title.

    It’s simple. Not many ingredients, so much flavor! I cut my chicken while it was still mostly frozen so I could get it very small.

    I can’t remember the last time I made something this good, and that my two picky children ate with no complaints. (That’s the highest complement, believe me).

  9. 5 stars
    These are insanely delicious and bursting with flavor. Love the idea of serving them in tortillas!

  10. 5 stars
    Made this today as a brunch dish for a few friends. We all just loved it! This is a keeper. Thanks for the recipe!

  11. 5 stars
    The moo shu looks amazing. I love the thin strips of chicken. It really looks like one of my favorite dishes from my local Chinese restaurant.

  12. I want to come and have dinner at your house! 🙂 Love this dish and a wonderful way to sneak in more veggies at dinner time!