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.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
