This Moo Shu Chicken recipe combines tender chicken strips, crisp vegetables, and ribbons of egg in a savory-sweet sauce made from soy sauce, hoisin, toasted sesame oil, oyster sauce, and rice vinegar.
Balanced between sweet and savory, with a touch of tang, the sauce ties the dish together while the eggs add a silky texture. It’s an ideal weeknight meal: quick to prepare, satisfying, and far better than takeout when you want something homemade.
This is a streamlined, easy-to-make version of Moo Shu Chicken using commonly available ingredients. Prep takes about 10 minutes and cooking finishes in roughly 15 minutes, making it ideal for busy evenings. The method is straightforward: cook a thin egg omelet, stir-fry the chicken, sauté the vegetables, then combine everything with the sauce.
Tip: the omelet is easiest in a 10-inch skillet, but you may prefer to transfer to a larger skillet for the stir-fry so everything has room to move. Using one sufficiently large pan from the start reduces the number of dishes to wash.
The sauce is simple to whisk together while the chicken cooks: soy sauce, hoisin sauce, toasted sesame oil, oyster sauce, and rice vinegar create a rich, layered flavor with a pleasant tang. For vegetables, a coleslaw mix plus shiitake mushrooms works well, but you can swap or add other vegetables to suit your taste.
Serve the finished Moo Shu Chicken over rice, noodles, or inside Chinese pancakes or lettuce cups. A sprinkle of chopped green onions or chives adds a fresh finish.
Ingredient Notes
See the recipe card below for exact measurements and full instructions.
- Soy Sauce: provides saltiness and umami.
- Hoisin Sauce: adds sweetness and richness.
- Toasted Sesame Oil: gives a warm, nutty aroma.
- Oyster Sauce: deepens the savory profile of the sauce.
- Rice Vinegar: brightens the sauce with acidity.
- Oil: used for cooking eggs, chicken, and vegetables.
- Eggs: cooked thin and sliced to add a smooth texture.
- Boneless, Skinless Chicken: breasts or thighs, thinly sliced into strips.
- Coleslaw Mix: convenient crunchy vegetable base.
- Shiitake Mushrooms: add an earthy note (other mushrooms work too).
- Garlic: minced for quick, savory flavor.
- Green Onions or Chives: for garnish and freshness.
How To Make Moo Shu Chicken
1. Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Whisk the eggs and pour them into the skillet, spreading them into a thin omelet. Cook until set on top, flip if needed, then remove and set aside. Slice into thin strips.
2. In a larger skillet, heat 1 tablespoon oil over medium-high. Add the chicken strips and stir-fry until cooked through, about 5 minutes. Remove the chicken and set aside.
3. While the chicken cooks, whisk together the sauce: soy sauce, hoisin sauce, toasted sesame oil, oyster sauce, and rice vinegar. Slice the cooked omelet into thin ribbons.
4. Add another tablespoon of oil to the skillet, then stir-fry the coleslaw mix and sliced shiitake mushrooms for 3–5 minutes until they begin to soften. Add the garlic and stir for 30–60 seconds until fragrant.
5. Return the cooked chicken and egg strips to the skillet, pour in the sauce, and toss everything together. Simmer briefly (about a minute) until heated through and the sauce coats the ingredients.
Substitutions and Variations
- Extra vegetables: bell peppers, snap peas, water chestnuts, or carrots add color and texture.
- Switch the protein: shrimp or thinly sliced beef work well with the same sauce.
- Add heat: red pepper flakes, sliced fresh chiles, or a dash of Sriracha for a spicy kick.
How To Store
Cool leftovers and store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through.
Recipe Tips
- Use a large skillet for easier stirring and to prevent overcrowding.
- If the omelet cooks unevenly, flip it briefly to finish the other side.
- Thinly sliced chicken breast fillets cook quickly and are ideal for this dish.
- Watch the garlic closely—stir-fry it just long enough to release aroma to avoid bitterness.
Ways To Serve Moo Shu Chicken
Traditionally served in Chinese pancakes, Moo Shu Chicken is also excellent over steamed rice, with bibb lettuce cups, or even wrapped in soft flour tortillas for a casual twist.
Recipe FAQs
Can I use other mushrooms?
Yes. Cremini or button mushrooms are fine substitutes if shiitake aren’t available.
What can replace hoisin sauce?
If you don’t have hoisin, a blend of peanut butter, soy sauce, and a little honey can mimic its sweet-savory depth in a pinch.
Is tamari a good gluten-free substitute for soy sauce?
Yes. Tamari offers a similar flavor profile and is typically gluten-free—use it in place of soy sauce for a gluten-free option.
This quick and easy Moo Shu Chicken is packed with flavor and textures: tender chicken, crisp vegetables, silky egg ribbons, and a savory sauce. It’s simple enough for weeknights but flavorful enough to become a regular family favorite.
Moo Shu Chicken Recipe
Ingredients
Sauce Ingredients
- 2 Tablespoons soy sauce
- 2 Tablespoons hoisin sauce
- 1 teaspoon toasted sesame oil
- 1 Tablespoon oyster sauce
- 1 Tablespoon rice vinegar
Stir-Fry Ingredients
- 3 Tablespoons oil (divided)
- 2 eggs
- 1 pound boneless skinless chicken, cut into thin strips
- 14 ounce bag coleslaw mix
- 8 ounces shiitake mushrooms, sliced
- 3 Tablespoons minced garlic
- Green onions or chives for garnish
Instructions
- Heat 1 Tablespoon oil in a 10-inch skillet over medium heat. Whisk eggs and spread to form a thin omelet. Cook until set, flip if necessary, then remove and slice into thin strips.
- In a larger skillet, heat 1 Tablespoon oil over medium-high and cook the chicken strips until done, about 5 minutes. Remove and set aside.
- Whisk the sauce ingredients together in a small bowl.
- Add the remaining tablespoon of oil to the skillet and stir-fry the coleslaw mix and mushrooms for 3–5 minutes until tender.
- Add the garlic and stir 30–60 seconds, then return the eggs and chicken to the pan. Pour the sauce over everything and toss to combine. Simmer about 1 minute to heat through.
- Serve hot with rice, noodles, pancakes, or lettuce cups. Garnish with green onions or chives.
Notes
After cooking the eggs, consider switching to a larger skillet for easier stirring. Leftovers keep in the refrigerator up to 3 days in an airtight container. Reheat in a skillet or microwave.
Nutrition
Calories: 228 kcal • Carbohydrates: 11 g • Protein: 21 g • Fat: 11 g