Moo Shu Chicken Recipe

If you’re anything like me, you’ll absolutely love this Moo Shu Chicken Recipe. It’s just the right combination of savory, tangy, and a little sweet — perfect when you want to bring some vibrant flavors to your weeknight dinner without fussing over complicated steps. What really makes this dish stand out is the marinade: hoisin, orange juice, and fresh ginger work together to give the chicken that irresistible, authentic taste.

When I first tried making Moo Shu Chicken at home, I was amazed at how it turned out just like one of my favorite takeout dishes but way fresher and lighter. It’s incredibly versatile too — you can whip it up for a cozy family meal or serve it when friends drop by, and everyone will go crazy for it. Trust me, once you have this Moo Shu Chicken Recipe in your repertoire, you’ll find yourself coming back to it again and again.

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Ingredients You’ll Need

All the ingredients for this Moo Shu Chicken Recipe come together to create a perfect balance of bold and fresh flavors. I always recommend scouting your local market for the freshest mushrooms and checking for a good-quality hoisin sauce — it really makes a difference.

• Hoisin sauce: This gives the dish its classic sweet and tangy backbone.
• Rice wine vinegar: Adds just the right amount of acidity to balance the flavors.
• Orange juice: Fresh juice works best to brighten the marinade.
• Soy sauce or coconut aminos: For saltiness and depth; coconut aminos is a great gluten-free alternative.
• Toasted sesame oil: A little goes a long way for that nutty aroma.
• Fresh ginger: Adds a lovely zing; grated fresh ginger tastes best but ground ginger works in a pinch.
• Garlic: Minced for punchy aroma and flavor.
• Boneless skinless chicken breasts: Thinly sliced so the marinade coats well and cooks evenly.
• Avocado oil: Perfect for high heat cooking without burning.
• Eggs: Whisked and lightly cooked to add texture and protein depth.
• Shiitake mushrooms: Their meaty texture makes the dish hearty, but you can swap with crimini mushrooms if needed.
• Carrots and cabbage coleslaw mix: Provides crunch and freshness.
• Bean sprouts: Adds a crisp, light finish.
• Scallions: Using whites and greens separately layers in flavor beautifully.
• Sea salt and freshly ground black pepper: Essential for seasoning to taste.

Variations

I love playing around with this Moo Shu Chicken Recipe depending on what’s in season or the mood I’m in. Don’t be afraid to make it your own — a little creativity goes a long way to keep it fresh and exciting.

• Protein swap: I’ve used chicken thighs or even pork for a richer flavor, and it works great.
• Veggie boost: Try adding thinly sliced bell peppers, broccoli florets, or snap peas to add color and crunch.
• Gluten-free option: Use tamari or coconut aminos instead of soy sauce and check for gluten-free hoisin sauce.
• Spicy twist: Add a drizzle of chili garlic sauce or crushed red pepper flakes if you like it hot.

How to Make Moo Shu Chicken Recipe

Step 1: Marinate for Maximum Flavor

Start by mixing your hoisin sauce, rice wine vinegar, fresh orange juice, soy sauce, toasted sesame oil, ginger, and garlic in a large bowl. Give that marinade a good whisk until it looks well blended — this is where your chicken soaks up all those fantastic flavors. When you toss in the thinly sliced chicken breasts, make sure each piece gets coated evenly. Pop it in the fridge to marinate for at least 30 minutes — this pause is what really makes the magic happen.

Step 2: Get the Eggs Ready

While the chicken chills, heat a tablespoon of avocado oil in a sturdy pan over medium-high heat. Pour in your whisked eggs, cover the pan, and cook just until they’re set but still tender, about a minute — nobody wants rubbery eggs here! Transfer them to a cutting board and roughly chop; you’ll add these back into the dish later for a lovely addition of texture and protein.

Step 3: Cook the Chicken and Veggies

Add the remaining avocado oil to your pan, crank up the heat to medium-high, and add the marinated chicken pieces in a single layer. Stir frequently to ensure even browning; this step locks in the juices and intensifies flavor. Next, toss in those shiitake mushrooms and sauté for about 3 minutes until they soften and turn golden. Then, stir in half the coleslaw mix, letting it soften slightly before adding the reserved marinade. Bring it to a boil to thicken the sauce a bit, then add the bean sprouts and the white parts of the scallions. Finish by mixing in the rest of the coleslaw, the chopped eggs, and the green parts of the scallions. Season with salt and freshly ground black pepper to taste, adjust if you need, and then you’re ready to serve!

How to Serve Moo Shu Chicken Recipe

Garnishes

I like to sprinkle chopped fresh cilantro and extra sliced scallions on top for a burst of color and freshness. A little drizzle of hoisin or sriracha on the side can also add a fun kick if guests want some heat. These simple garnishes really brighten the whole dish.

Side Dishes

My go-to sides with Moo Shu Chicken Recipe are fluffy steamed jasmine rice or crispy scallion pancakes—it’s like having takeout at home but so much better. Sometimes I serve it wrapped in lettuce cups for a fresh and low-carb spin that everyone enjoys.

Creative Ways to Present

For a fun twist at dinner parties, I’ve served Moo Shu Chicken deconstructed so everyone can assemble their own wraps with soft tortillas or lettuce leaves. It’s interactive and a crowd-pleaser! You can also set up a “Moo Shu bar” with sides and garnishes laid out for guests to customize.

Make Ahead and Storage

Storing Leftovers

After cooking, I let the Moo Shu Chicken cool to room temperature before transferring it to an airtight container. It stays fresh in the fridge for 3 to 4 days, making it perfect for saving and reheating for quick lunches or dinners.

Freezing

I’ve had good luck freezing Moo Shu Chicken in single-serving freezer-safe containers. Just thaw overnight in the fridge and reheat gently on the stovetop for the best texture. Keep in mind the veggies might soften more after freezing but it’s still delicious!

Reheating

To reheat, I prefer tossing leftovers in a hot skillet with a splash of water or broth to keep it moist and warm it quickly. Microwaving works too but can sometimes make the texture a tad soft, so watch it closely.

FAQs

Final Thoughts

This Moo Shu Chicken Recipe has become such a comforting favorite in my kitchen — it’s quick, flavorful, and easy to customize to whatever you have on hand. I genuinely believe it’s one of those dishes everyone should try to make at least once because it’s surprisingly doable and way better than takeout in my opinion. Give it a shot, and I’d love to hear how you make it your own!

Moo Shu Chicken Recipe

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• Author: Megane
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Chinese-American

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Description

Moo Shu Chicken is a flavorful Chinese-American stir-fry dish featuring marinated chicken breast cooked with shiitake mushrooms, coleslaw mix, bean sprouts, scallions, and scrambled eggs in a savory hoisin and soy-based sauce. This quick and easy recipe brings vibrant textures and tastes, perfect served on its own, over rice, or with scallion pancakes.

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Ingredients

Units USM Scale 1x2x3x

For The Marinade

• 1/2 cup hoisin sauce
• 1/4 cup rice wine vinegar
• 1/4 cup orange juice
• 1/4 cup soy sauce or coconut aminos
• 1/2 tablespoon toasted sesame oil
• 2 teaspoons freshly grated ginger or 1/4 teaspoon ground ginger
• 4 cloves garlic, minced
• 1 to 1 1/2 pounds boneless skinless chicken breasts, thinly sliced into 1 1/2 inch strips

To Cook

• 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

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Instructions

1. Prepare Marinade: In a large bowl, combine hoisin sauce, rice wine vinegar, orange juice, soy sauce, toasted sesame oil, grated ginger, and minced garlic. Mix well until thoroughly combined.
2. Marinate Chicken: Add the thinly sliced chicken breasts to the marinade. Toss the chicken to coat evenly. Cover the bowl and refrigerate for 30 minutes to allow flavors to meld.
3. Cook Eggs: Remove the chicken from the refrigerator and let it sit at room temperature briefly. Heat 1 tablespoon of avocado oil in a heavy-bottomed pan over medium-high heat. Add the whisked eggs, cover the pan, and cook until eggs are fully set, about 1 minute. Transfer cooked eggs to a cutting board, roughly chop them, and set aside.
4. Cook Chicken: Add the remaining 3 tablespoons of avocado oil to the pan and heat over medium-high heat. Remove chicken pieces from marinade (reserve marinade) and add to the pan. Stir continuously to brown the chicken evenly.
5. Sauté Vegetables: Add sliced shiitake mushrooms to the chicken and stir-fry for about 3 minutes until mushrooms start to brown and shrink slightly. Next, add half of the coleslaw mix and stir well.
6. Add Sauce and Finish: Pour the reserved marinade into the pan and stir until the sauce boils and thickens slightly. Add bean sprouts and the white parts of the scallions, stirring to combine.
7. Combine and Season: Add the remaining coleslaw mix, chopped cooked eggs, and green parts of the scallions. Stir everything together and season with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
8. Serve: Spoon the cooked Moo Shu Chicken into bowls and serve immediately. It pairs wonderfully with scallion pancakes, steamed rice, or wrapped in lettuce cups for a low-carb option.

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Notes

• Chicken: Boneless, skinless chicken breasts are used here, but boneless skinless chicken thighs or other proteins like pork, beef, or turkey can be substituted.
• Mushrooms: If shiitake mushrooms are unavailable, sliced crimini or baby bella mushrooms work well as alternatives.
• Vegetables: Feel free to add thinly sliced bell peppers, broccoli florets, or other vegetables of choice along with the coleslaw mix and mushrooms for added texture and nutrition.
• Mise En Place: Prepare and chop all ingredients before cooking to ensure quick, smooth stir-frying at high temperatures.
• Serving Suggestions: Serve with scallion pancakes, over cooked rice, on its own, or wrapped in lettuce cups for a fresh and light option.

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Nutrition

• Serving Size: 1 serving
• Calories: 370 kcal
• Sugar: 9 g
• Sodium: 850 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 155 mg