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· 4.9 from 25 reviews

If you’re craving a Chinese takeout classic but want to make it right in your own kitchen, you’re going to love this Easy Moo Shu Chicken Recipe. It’s a fantastic weeknight dinner that’s packed with flavor, super satisfying, and surprisingly simple to pull together. I promise, once you get the hang of it, Moo Shu Chicken will be one of those dishes you’ll make on repeat—plus it’s fun to wrap and eat! Stick with me as I share all the insider tips to nail this recipe every time.

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Why This Recipe Works

Balanced Flavors: The combination of hoisin, soy, garlic, and ginger creates a savory-sweet sauce that’s simply irresistible.
Quick Cooking Time: Thinly sliced chicken and veggies stir-fry fast, making this perfect for weeknights when you want dinner done in under 30 minutes.
Versatile Ingredients: You can swap mushrooms, cabbage, or even the protein to suit your taste or pantry supplies.
Authentic Yet Homemade: This recipe feels restaurant-worthy but with the freshness and control of home cooking.

Moo Shu Chicken, Chinese takeout style Moo Shu Chicken, easy Chinese stir-fry, quick weeknight dinner, homemade Moo Shu Chicken - 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

This Easy Moo Shu Chicken Recipe relies on a harmonious blend of fresh vegetables, tender chicken, and a flavorful hoisin-based sauce that ties everything together beautifully. Knowing why each ingredient shines helps you appreciate the dish—and maybe tweak it your way!

Moo Shu Chicken, Chinese takeout style Moo Shu Chicken, easy Chinese stir-fry, quick weeknight dinner, homemade Moo Shu Chicken - 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

Chicken breasts: Slice thin for quick, even cooking and tender bites that soak up the sauce.
Hoisin sauce: This sweet, slightly tangy sauce is the heart of Moo Shu flavor; I always pick a well-reviewed brand to keep it authentic.
Soy sauce (low sodium): Adds umami and saltiness without overpowering; low sodium helps control salt levels.
Rice vinegar: Offers a subtle tang to balance sweetness and richness.
Garlic & Ginger: Fresh or paste, these aromatics bring warmth and zing.
Cornstarch: Thickens the sauce to a glossy coat – don’t skip it!
Sesame oil: Just a touch gives the dish that unmistakable nutty aroma.
Mirin: A sweet rice wine that brightens and deepens flavor.
Shiitake mushrooms: They add an earthy, meaty texture; you can swap for cremini if you’re in a pinch.
Cabbage (green or Napa): Crunchy and slightly sweet, it softens just enough without turning mushy.
Green onions: Fresh, crisp garnish that adds a pop of color and mild onion flavor.
Eggs: Scrambled and cut into strips, they provide a delicate, fluffy contrast in texture.
Vegetable oil or canola oil: Neutral oils that let the other flavors shine and help achieve a good sear on chicken and veggies.

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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.

Make It Your Way

I always like to make this Easy Moo Shu Chicken Recipe my own by swapping out ingredients based on what’s in my fridge or my mood. Don’t hesitate to experiment—you can tailor this dish to your own tastes easily without losing its magic.

Vegetarian Version: I’ve tried using tofu instead of chicken. Just press and cube firm tofu, marinate it similarly, and you still get that satisfying texture and sauce coating.
Protein Swap: Sometimes, I use thinly sliced pork or beef, which cooks just as nicely in the same marinade and sauce.
Spice It Up: If you like heat, adding a bit of chili garlic sauce or some sliced fresh chilies amps up the flavor wonderfully.
Wrap Options: Instead of traditional Mandarin pancakes, I love using warm flour tortillas or even lettuce cups for a fresh twist.

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

Step 1: Whisking the Perfect Marinade

I start by mixing the hoisin sauce, low-sodium soy sauce, rice vinegar, minced garlic, grated ginger, cornstarch, sesame oil, black pepper, and mirin in a small bowl. This sauce is your flavor powerhouse. Make sure you remove half a cup of this marinade and set it aside before adding the chicken—trust me, it’s crucial because this reserved sauce gets stirred in at the end for a glossy finish.

Step 2: Marinate the Chicken

Toss your thinly sliced chicken strips into the remaining marinade and let them hang out for 10-15 minutes. This boosts flavor and helps keep the chicken juicy. I like to prep other ingredients during this time to stay efficient.

Step 3: Cook the Chicken in Batches

Heat a tablespoon of vegetable oil over medium-high heat. Carefully add the chicken strips using tongs, letting the excess marinade drip off to avoid steaming. Cook for 2-3 minutes until nicely browned and cooked through—don’t overcrowd your pan! Doing it in batches helps keep that perfect sear. Once done, remove the chicken to a plate and keep it warm with foil or a cover.

Step 4: Sauté Shiitake Mushrooms

Add a bit more oil if needed, then toss in the sliced shiitake mushrooms. Cook them until they turn golden and fragrant—about 3-4 minutes. Mushrooms will soak up some of that good oil and add a lovely savory depth. Remove them to the plate with the chicken afterward.

Step 5: Make the Egg Strips

Wipe out or add a little more oil to the skillet and reduce heat to medium-low. Pour in beaten eggs, cooking them gently until they set enough to flip (think thin omelet style). Carefully flip and cook until fully set. Remove, slice into thin strips, and keep warm with the chicken and mushrooms. This step adds texture contrast that’s so key to traditional Moo Shu.

Step 6: Sauté the Cabbage & Combine Everything

With a splash more oil, sauté the shredded cabbage until just wilted but still with some crunch—about 2-3 minutes. Then toss the cooked chicken, mushrooms, and egg strips back into the pan. Whisk the reserved sauce and pour it in, stirring everything together over medium-low heat until the sauce thickens and coats all those lovely ingredients. Finish by sprinkling the sliced green onions on top while it’s still hot.

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Tips from My Kitchen

Prep Ahead: Since stir-frying goes quickly, have all your ingredients sliced, diced, and ready to rock before you heat the pan.
Thin Slices Rule: Thinner chicken strips cook evenly and stay tender; thick pieces take longer and might dry out.
Don’t Skip the Set-Aside Sauce: That reserved marinade turns into the glossy sauce—adding it too early results in overcooked garlic and ginger flavors.
High Heat Handling: Use medium-high for a good sear, but adjust so nothing burns—keeping veggies crisp and chicken juicy makes all the difference.

How to Serve Easy Moo Shu Chicken Recipe

Moo Shu Chicken, Chinese takeout style Moo Shu Chicken, easy Chinese stir-fry, quick weeknight dinner, homemade Moo Shu Chicken - 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 topping my Moo Shu Chicken with extra fresh green onions and a sprinkle of toasted sesame seeds for a little crunch and nuttiness. If I’m feeling fancy, a few cilantro leaves add a bright, fresh pop. These simple touches really lift the dish and make it look stunning on the plate.

Side Dishes

This dish shines served alongside warm Mandarin pancakes or even simple flour tortillas to wrap the filling. For extra heartiness, steamed jasmine rice is an easy, comforting side that soaks up any extra sauce. Stir-fried or steamed veggies like snap peas or bok choy pair perfectly, too.

Creative Ways to Present

For a dinner party, I like to set up a “Moo Shu station” with stacks of pancakes, slaws, sliced cucumbers, hoisin sauce, and lime wedges so guests can build their own wraps. It’s interactive, fun, and everyone gets exactly what they want. Plus, it looks beautiful on the table!

Make Ahead and Storage

Storing Leftovers

I store leftover Moo Shu Chicken in an airtight container in the fridge for up to 3 days. Make sure it’s cooled completely before sealing to avoid sogginess. It holds up well and tastes just as good on day two, perfect for quick lunches or easy dinners.

Freezing

While I usually enjoy this fresh, I’ve frozen the cooked components separately—chicken, veggies, and sauce—and it reheats nicely. Freeze in portion-sized containers and thaw overnight in the fridge for best results.

Reheating

Reheat leftovers gently in a skillet over medium heat, stirring often until warmed through. This keeps the veggies crisp and the chicken tender. Avoid microwaving long-term, which can make things mushy. Adding a splash of water or broth helps refresh the sauce as it warms.

FAQs

Can I use other types of cabbage for this Easy Moo Shu Chicken Recipe?

Absolutely! Napa cabbage is traditional and has a wonderful mild sweetness and tender crunch, but green cabbage or even savoy cabbage work just fine. Just slice it thinly so it cooks evenly and quickly.
What can I substitute if I don’t have hoisin sauce?

If you don’t have hoisin on hand, you can try mixing together soy sauce, a little peanut butter or molasses, garlic, and a dash of vinegar as a quick substitute. It won’t be exactly the same, but it captures that sweet and savory balance.
Is this recipe spicy? How can I make it spicier?

By itself, this Easy Moo Shu Chicken Recipe isn’t spicy but very flavorful and balanced. To add heat, toss in some chili flakes, fresh sliced chilies, or a spoonful of chili garlic sauce when you add the sauce in step 6.
Can I make the sauce ahead of time?

Yes! The marinade/sauce can be whisked together and stored in the fridge a day in advance. Just remember to remove the reserved half cup before adding raw chicken to keep it safe for later use as the finishing sauce.

Final Thoughts

This Easy Moo Shu Chicken Recipe has become a staple in my kitchen because it’s fast, flavorful, and fun to eat. It’s a dish that brings a little excitement to regular weeknights and impresses guests without stressing me out. I hope you give it a try and enjoy the comforting mix of textures and bold flavors as much as I do. Remember, cooking should be joyful and flexible—don’t be afraid to make this recipe truly yours. Happy cooking, friend!