Name: Moo Shu Chicken Recipe
Prep time: 15 min
Cook time: PT-492073H4M41S
Total time: 40 min
Cuisine: Chinese
Ingredients: 6 tablespoons cold water, divided; 3 teaspoons sesame oil, divided; 2 teaspoons cornstarch; 2 tablespoons hoisin sauce; 2 tablespoons oyster sauce; 2 teaspoons soy sauce; 1 tablespoon sherry; 1 pound chicken breast tenderloins, sliced into thin strips; 2 teaspoons vegetable oil, divided; 2 eggs, beaten; 3 cups shredded cabbage or coleslaw mix; 1 (4-ounce) can sliced shiitake mushrooms, drained; 2 cloves garlic, minced; 3 green onions, chopped

Jump to Recipe

Introduction

Moo Shu Chicken is a flavorful and satisfying Chinese-inspired dish featuring tender chicken, scrambled eggs, and a savory sauce tossed with cabbage and mushrooms. Perfect for a quick weeknight dinner, it offers a delightful balance of textures and tastes.

The close-up image shows a stir-fry dish in a black pan, containing multiple layers of food: the first layer has cooked chunks of light brown chicken pieces with a glossy texture, scattered unevenly; the second layer consists of dark brown sliced mushrooms with a moist, smooth surface; the third layer shows light green and white cabbage pieces, both chopped and slightly wilted; thin slices of translucent cooked onions add layers of pale yellow and off-white, mixed throughout; small black sesame seeds or similar garnish are sprinkled on top. A wooden spatula is partly visible stirring the ingredients. The dish is set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tablespoons cold water, divided
3 teaspoons sesame oil, divided
2 teaspoons cornstarch
1 pound chicken breast tenderloins, sliced into thin strips
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 teaspoons soy sauce
2 teaspoons vegetable oil, divided
2 eggs, beaten
3 cups shredded cabbage or coleslaw mix
1 (4-ounce) can sliced shiitake mushrooms, drained
2 cloves garlic, minced
1 tablespoon sherry
3 green onions, chopped

Instructions

Step 1: In a large bowl, whisk together 2 tablespoons cold water, 2 teaspoons sesame oil, and cornstarch until dissolved. Add the chicken strips and toss to coat. Set aside to marinate.
Step 2: In a small bowl, whisk together the remaining 4 tablespoons water, 1 teaspoon sesame oil, hoisin sauce, oyster sauce, and soy sauce until well combined. Set aside.
Step 3: Heat 1 teaspoon vegetable oil in a large skillet over medium heat. Pour in the beaten eggs and cook for 3 minutes. Flip and cook for another 3 minutes or until eggs are fully set. Remove from skillet and slice into thin strips.
Step 4: In the same skillet over medium-high heat, add the marinated chicken strips. Cook 6 minutes on one side, then flip and cook another 6 minutes until golden brown and cooked through. Remove from skillet and set aside.
Step 5: Add the remaining teaspoon vegetable oil to the skillet. Over medium-high heat, sauté the shredded cabbage, drained shiitake mushrooms, minced garlic, and sherry. Stir frequently until the cabbage begins to wilt, about 2 minutes.
Step 6: Return the chicken and egg strips to the skillet. Pour in the sauce mixture and stir continuously until the sauce thickens, about 5 minutes. Remove from heat, stir in chopped green onions, and serve immediately.

Tips & Variations

Use fresh shiitake mushrooms if available for more intense flavor.
For extra crunch, add shredded carrots or bamboo shoots to the vegetable mix.
Serve with warm pancakes or steamed rice for a complete meal.
Marinate the chicken for at least 30 minutes if you have time to enhance tenderness and taste.

Storage

Store leftover Moo Shu Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until heated through, adding a splash of water if it seems dry.

How to Serve

A white bowl filled halfway with white cooked rice as the bottom layer, topped with a stir-fry mix of light brown cooked chicken strips, sliced brown mushrooms, translucent cooked onions, and light green sliced scallions. The stir-fry is glossy with sauce and sprinkled evenly with white and black sesame seeds. The bowl sits on a white marbled surface, showing a clean and fresh setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables in this dish?

Yes, feel free to add or substitute vegetables like bell peppers, snap peas, or carrots to suit your taste and what you have on hand.

What can I use instead of sherry?

If you don’t have sherry, dry white wine or a splash of rice vinegar combined with a bit of sugar can be a good substitute to add acidity and depth.