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Moo Shu Chicken Recipe

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★★★★★

4.5 from 58 reviews

Moo Shu Chicken is a flavorful Chinese stir-fry dish featuring tender chicken strips, scrambled eggs, and a medley of vegetables like cabbage and shiitake mushrooms, all tossed in a savory hoisin and oyster sauce blend. This quick and satisfying recipe captures the essence of traditional Moo Shu with a homemade touch, perfect for a cozy weeknight dinner.

Ingredients

Scale

Marinade and Sauce

  • 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

Main Ingredients

  • 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

Instructions

  1. Marinate the chicken: In a large bowl, whisk together 2 tablespoons of water, 2 teaspoons of sesame oil, and cornstarch until dissolved. Add the sliced chicken breast tenderloins and toss thoroughly to coat. Set aside to marinate while preparing other ingredients.
  2. Prepare the sauce: In a small bowl, whisk together the remaining 4 tablespoons of water, 1 teaspoon sesame oil, hoisin sauce, oyster sauce, and soy sauce until well combined. Set aside for later use.
  3. Cook the eggs: Heat 1 teaspoon of vegetable oil in a large skillet over medium heat. Pour in the beaten eggs and cook undisturbed for 3 minutes. Carefully flip the egg layer and cook for an additional 3 minutes until fully set. Remove from skillet and slice into thin strips; set aside.
  4. Cook the chicken: In the same skillet over medium-high heat, add the marinated chicken strips. Cook for 6 minutes on one side until golden brown, then flip and cook for another 6 minutes or until juices run clear and chicken is cooked through. Remove the chicken from the skillet and set aside.
  5. Sauté the vegetables: Heat the remaining 1 teaspoon of vegetable oil in the skillet over medium-high heat. Add shredded cabbage, drained shiitake mushrooms, minced garlic, and sherry. Stir regularly and cook until the cabbage starts to wilt, about 2 minutes.
  6. Combine and finish: Return the cooked chicken and egg strips to the skillet with the vegetables. Pour in the prepared sauce mixture and stir continuously until the sauce thickens and everything is evenly coated, approximately 5 minutes. Remove from heat.
  7. Serve: Stir in the chopped green onions just before serving. Serve immediately while hot and enjoy the authentic flavors of Moo Shu Chicken.

Notes

  • For extra authenticity, serve Moo Shu Chicken with thin Mandarin pancakes or steamed rice.
  • You can substitute chicken breast tenderloins with thigh meat for a juicier texture.
  • If you prefer a spicier dish, add a pinch of chili flakes or a drizzle of chili oil when sautéing vegetables.
  • Keep stirring when adding the sauce to avoid burning and to ensure an even glaze.
  • Make sure the pan is hot enough before adding ingredients to achieve proper searing and flavor development.

Keywords: Moo Shu Chicken, Chinese stir-fry, hoisin sauce, oyster sauce, chicken recipe, Asian chicken dish, quick stir-fry, cabbage and mushrooms, savory chicken dinner

Find it online: https://miarosetti.com/moo-shu-chicken-recipe/