Name: Easy Moo Shu Chicken Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Chinese
Ingredients: ⅔ cup hoisin sauce; 2 tablespoons low-sodium soy sauce; 1 tablespoon rice vinegar; 2 cloves minced garlic; 1 tablespoon grated ginger or ginger paste; 2 teaspoons cornstarch; 1 teaspoon sesame oil; ½ teaspoon freshly ground black pepper; 2 tablespoons mirin; 1¼ lbs. boneless skinless chicken breasts cut into thin strips; 3 tablespoons vegetable oil or canola oil; 2 large eggs; 1½ cups sliced shiitake mushrooms; 4 cups sliced green cabbage or Napa cabbage; 3 green onions thinly sliced

Jump to Recipe· 4.6 from 13 reviews

If you’re craving a delightful, restaurant-style dish that’s quick and truly satisfying, you’re going to love this Easy Moo Shu Chicken Recipe. It’s one of those meals I keep coming back to because it’s flavorful, packed with veggies, and comes together in no time. Whether you’re cooking for family or just treating yourself, let me walk you through how to ace this classic Chinese-inspired favorite right in your own kitchen.

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Why This Recipe Works

Balanced Flavor Profile: The hoisin sauce combined with soy, vinegar, and mirin creates a sweet-savory sauce that perfectly coats every ingredient.
Quick Marinade and Cooking Time: The chicken gets a flavorful boost without an all-day wait, making it weeknight-friendly.
Texture Harmony: Tender chicken, crisp cabbage, and silky eggs give a variety of textures in every bite.
Versatile Ingredients: You can swap mushrooms and even the protein, which helps tailor it to what you have or prefer.

Moo Shu Chicken, easy Chinese stir-fry, quick dinner ideas, healthy Chinese recipes, veggie-packed stir-fry - The image shows a close-up of a black pan filled with a stir-fry dish. The dish has many layers: on the bottom are thin, light green and white strips of cooked cabbage, mixed with pale yellow thin strips that look like fried tofu or egg. Above this layer are medium brown grilled mushroom slices with a slightly shiny texture. On top of that are small pieces of golden brown cooked chicken mixed evenly throughout. Scattered over the top are small, bright green chopped spring onions. The black pan is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Easy Moo Shu Chicken Recipe plays a part, whether it’s bringing umami, freshness, or just that special something that turns this from ordinary to crave-worthy. Here’s why I like using these ingredients—and some tips on sourcing them.

Moo Shu Chicken, easy Chinese stir-fry, quick dinner ideas, healthy Chinese recipes, veggie-packed stir-fry - Flat lay of thin strips of raw boneless skinless chicken breast, two whole uncracked brown eggs, fresh sliced shiitake mushrooms, a pile of sliced green Napa cabbage, thinly sliced green onions, small white ceramic bowls containing thick dark hoisin sauce, soy sauce, clear rice vinegar, minced garlic cloves, freshly grated ginger, cornstarch powder, golden sesame oil, ground black pepper, and pale golden mirin, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Hoisin Sauce: This thick, sweet-savory sauce is the heart of the flavor—you want a good-quality, not overly salty one.
Low-sodium soy sauce: Keeps saltiness in check while adding that essential savory depth.
Rice vinegar: Gives a gentle tang that balances the sweetness perfectly.
Garlic: Freshly minced garlic provides that punch of aroma and flavor you expect.
Ginger (grated or paste): Adds warmth and a slight zing; freshly grated is best, but paste works great when you’re short on time.
Cornstarch: Helps thicken the sauce for that glossy finish.
Sesame oil: Just a teaspoon goes a long way with its toasty, nutty aroma.
Black pepper: Freshly ground adds subtle heat that wakes up the dish.
Mirin: This sweet rice wine enhances the sauce’s depth without overpowering it.
Chicken breasts: Thin slices cook super fast and stay tender when marinated properly.
Vegetable oil: Neutral oil with a high smoke point for stir-frying.
Eggs: Cooked thin and sliced for a lovely texture contrast.
Shiitake mushrooms: Their earthy flavor lifts the dish, but button mushrooms are an easy swap.
Napa or green cabbage: Adds crunch and soaks up the sauce beautifully.
Green onions: Freshly sliced as a bright finishing touch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love about this Easy Moo Shu Chicken Recipe is how flexible it is. I often change it up depending on what I’m in the mood for, or what’s in the fridge. Here are a few ways you can make it truly your own.

Spicy Kick: Add a splash of chili garlic sauce or fresh sliced chilies to the marinade for a spicy version—I tried this once and loved the extra heat it brought.
Vegetarian Twist: Skip the chicken and double up on mushrooms and tofu for a meatless treat.
Alternative Proteins: Pork or beef strips work wonderfully if you want a change; just adjust cooking times accordingly.
Wraps Instead of Rice: Try serving with Mandarin pancakes or even lettuce wraps for a hand-held option.

Step-by-Step: How I Make Easy Moo Shu Chicken Recipe

Step 1: Whisk Together Your Flavor-Packed Marinade

Start by combining hoisin sauce, soy sauce, rice vinegar, garlic, ginger, cornstarch, sesame oil, black pepper, and mirin in a small bowl. Watch how the cornstarch gives the sauce a slight thickness even before cooking—it’s magic! Don’t forget to reserve 1/2 cup of this mixture before adding your chicken; it’ll turn into the silky sauce later. Trust me, missing this step can throw off the whole dish.

Step 2: Marinate Your Chicken

Add the thinly sliced chicken breasts to the remaining marinade and stir well. I like to let it sit for 10-15 minutes, just enough to soak up the flavors but still keep the chicken tender and ready for a fast cook.

Step 3: Cook the Chicken and Mushrooms Separately

Heat a tablespoon of vegetable oil over medium-high heat. Using tongs, remove the chicken from the marinade and let the excess drip off before adding it to the pan. Cook in batches if needed, about 2-3 minutes until browned and cooked through. Then, set the chicken aside covered to keep warm. Next, cook the sliced shiitake mushrooms until browned and caramelized. Mushrooms bring an earthy balance to the dish, and I always make sure not to overcrowd the pan—that way they brown nicely instead of steaming.

Step 4: Make Your Egg Strips

In the same pan (add oil if needed), pour in beaten eggs over medium-low heat. Cook the eggs like a thin omelet; you’ll want to flip carefully so it stays intact. Once set, remove and slice into thin strips. These eggs add a lovely silkiness and a tender bite that pairs perfectly with the other textures.

Step 5: Stir-Fry the Cabbage and Bring It All Together

Add a bit more oil if needed, then toss in your sliced cabbage. Cook until it’s just wilted but still crisp. Now, return the chicken, mushrooms, and eggs to the pan. Whisk the reserved sauce and pour it over everything. Stir gently and cook over medium-low heat until the sauce thickens and everything is glossy and well-coated. A few minutes here really lets those flavors mingle.

Step 6: Finish with Green Onions and Serve Promptly

Sprinkle sliced green onions on top for a fresh crunch and pop of color. Serve right away with warm tortillas, mandarin pancakes, or your favorite side of rice. This is when the dish tastes its absolute best!

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Pro Tips for Making Easy Moo Shu Chicken Recipe

Prep Ahead: Have all your veggies sliced and chicken ready before you start cooking; stir-frying goes fast and you don’t want to scramble.
Don’t Skip Reserving Sauce: Always remove that 1/2 cup of marinade before adding raw chicken—it’s the key to a great sauce without contamination.
Cook in Batches: Crowding the pan lowers heat and causes steaming, which results in soggy mushrooms and pale chicken.
Use High Heat Wisely: Medium-high heat is perfect; too hot and the sauce will burn, too low and the chicken won’t sear properly.

How to Serve Easy Moo Shu Chicken Recipe

Moo Shu Chicken, easy Chinese stir-fry, quick dinner ideas, healthy Chinese recipes, veggie-packed stir-fry - This image shows a close-up of a black frying pan filled with a stir-fry dish. The dish has many pieces of brown, cooked chicken strips mixed with light yellow cabbage slices and orange-yellow egg strips. There are also some sliced mushrooms with a dark brown outer edge and light beige inside, scattered throughout. Small green onion pieces are sprinkled over the dish adding a splash of green color. The frying pan is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love finishing this dish with a handful of freshly sliced green onions for their brightness and mild crunch. Sometimes, I add a sprinkle of toasted sesame seeds or a drizzle of extra sesame oil if I want it a bit richer. A wedge of lime on the side can add a bright contrast for those who like a hint of citrus.

Side Dishes

This Easy Moo Shu Chicken pairs beautifully with steamed jasmine rice or, my personal favorite, soft mandarin pancakes or warm flour tortillas for wrapping. For a veggie boost, I often whip up some quick stir-fried green beans or roasted broccoli on the side.

Creative Ways to Present

For special occasions, I like to set up a mini “DIY” station with pancakes, sliced cucumber, shredded carrots, and extra hoisin sauce for everyone to build their own wraps. It turns dinner into a fun interactive experience, and everyone loves customizing their bites.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover Easy Moo Shu Chicken in an airtight container in the fridge. It stays fresh for up to 3 days. Just remember that the cabbage softens after sitting, so it’s best enjoyed within that timeframe.

Freezing

This dish freezes reasonably well, though I prefer to freeze the chicken and mushrooms without the cabbage, which can get watery on thawing. Reheat gently and add fresh cabbage when reheating if you want to maintain that crispness.

Reheating

To reheat, I recommend warming the dish gently in a skillet over medium heat, stirring occasionally until heated through. Avoid microwaving if you want to keep the sauce silky and avoid sogginess.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless skinless chicken thighs work great and tend to stay juicier. Just slice them thinly like the breasts, and adjust your cooking time slightly, as thighs might take a bit longer to cook through.
What’s the best way to serve Easy Moo Shu Chicken?

I love serving it with warm mandarin pancakes or soft flour tortillas for making wraps, along with some extra hoisin sauce on the side. It’s also delicious over steamed rice if you prefer.
Can I make the sauce ahead of time?

Yes! The sauce can be mixed and stored in the fridge for up to 2 days. Just remember to whisk it well before using. If you marinate the chicken in it, reserve some sauce first, as it doubles as the cooking sauce.
Can I substitute the mushrooms?

Definitely — button mushrooms or cremini mushrooms are good substitutes if you can’t find shiitake. They won’t have the same depth of flavor, but will still add a nice texture.
Is this recipe gluten-free?

You can make it gluten-free by using tamari or a gluten-free soy sauce substitute and checking your hoisin sauce label. Some hoisin sauces contain wheat, so look for gluten-free versions.

Final Thoughts

This Easy Moo Shu Chicken Recipe is one of my go-to dishes whenever I want something that feels a little special without hours in the kitchen. It hits all the right notes with balanced flavors and textures that the whole family enjoys. I hope you give it a try and find yourself reaching for it again and again — it’s like having a favorite takeout dish, but homemade and tailored exactly to your taste.