This better-than-takeout Moo Shu Chicken is a sizzling stir fry featuring thinly sliced chicken, cooked egg, and vibrant veggies, all tossed in a savory yet slightly sweet sauce. Skip the Chinese takeout and enjoy this flavorful dish at home! It’s made with tender marinated chicken, colorful slaw, crunchy mung bean sprouts, earthy shiitake mushrooms, and fluffy scrambled eggs. The sauce ties everything together with the perfect balance of sweet and savory flavors.
Not only is this Moo Shu Chicken incredibly tasty, but it’s also quick to make, requiring just 15 minutes of active cooking time. Whether you serve it with Mandarin pancakes, rice, or lettuce wraps, it’s a fun and satisfying meal that’s bound to become a family favorite. Give it a try—you’ll love how easy and delicious it is!
Prep Time
10 minutes
Cook Time
15 minutes
Marinade Time
30 minutes
Total Time
55 minutes
Ingredients
For The Marinade:
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½ cup hoisin sauce
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¼ cup rice wine vinegar
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¼ cup orange juice
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¼ cup soy sauce or coconut aminos
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½ tablespoon toasted sesame oil
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2 teaspoons freshly grated ginger, or use 1/4 teaspoon ground ginger
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4 cloves garlic, minced
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1 to 1½ pounds boneless skinless chicken breasts, thinly sliced into 1½ inch strips
To Cook:
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4 tablespoons avocado oil, divided
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2 large eggs, whisked
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2 cups sliced shiitake mushrooms
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2 cups carrots and cabbage coleslaw mix
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1 cup bean sprouts
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6 scallions, sliced, whites and greens separated
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sea salt and freshly ground black pepper, to taste
Instructions
For The Marinade:
- In a large bowl, mix together the hoisin sauce, rice wine vinegar, orange juice, soy sauce, toasted sesame oil, ginger, and garlic; mix until well combined.
- Add the chicken to the marinade and toss to coat. Cover and let marinade in the refrigerator for 30 minutes.
To Cook:
- Once the chicken is done marinating, remove it from the refrigerator and let it sit at room temperature for a few minutes.
- Meanwhile, heat 1 tablespoon of avocado oil in a heavy-bottomed pan over medium-high heat.
- Add the eggs, cover, and cook until they are no longer runny, about 1 minute. Transfer the cooked eggs to a cutting board, roughly chop, and set aside.
- Add the remaining avocado oil to the pan and heat over medium-high heat.
- Remove the chicken pieces from the marinade and add them to the pan, stirring continuously to brown evenly. Reserve the marinade.
- Add the mushrooms and sauté until they begin to brown and shrink down a bit, about 3 minutes. Add half of the coleslaw, mix, and stir. Add the reserved marinade and stir until the sauce comes to a boil.
- Add the bean sprouts and the white parts of the scallions; stir.
- Add the rest of the coleslaw mix, the cooked eggs, and the green parts of the scallions and stir.
- Season with salt and pepper. Taste and adjust if needed. Spoon into bowls and serve.
Notes
- Chicken: I used boneless, skinless chicken breasts for this recipe. You can also use boneless, skinless chicken thighs or a different protein, like pork, beef, or turkey.
- Mushrooms: If you can’t find or don’t have shiitake mushrooms, sliced crimini or baby bella mushrooms are also okay to use.
- Vegetables: Besides the coleslaw and the mushrooms, feel free to stir in thinly sliced bell peppers, broccoli florets, or another veggie of your choice.
- Mise En Place, aka, have all your ingredients ready to go. Prep your ingredients beforehand because when cooking at high temperatures, having all your ingredients sliced and diced is a must.
- Serving Moo Shu Chicken: Serve with scallion pancakes, over cooked rice, on its own, or in lettuce cups.
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