Moo Shu Chicken | The Recipe Critic

Moo Shu Chicken is a takeout favorite that’s so easy to make at home! This flavorful dish combines tender strips of chicken, mushrooms, and cabbage with a sweet and savory sauce. It’s quick, packed with vibrant flavors, and the perfect weeknight meal!

Ingredients Needed for Moo Shu Chicken

The ingredients needed for this Moo Shu Chicken recipe are simple. You should be able to find everything easily in the grocery store. If you can’t find Chinkiang vinegar, rice vinegar will work just as well. Scroll to the bottom of the post for exact measurements.

• Chicken Breasts: You’ll need one pound of boneless, skinless chicken breasts.
• Salt and Black Pepper: Enhances all of the flavors and is used to season the chicken.
• Sesame Oil: Used to cook the eggs, chicken and veggies and also for adding nutty flavor to the sauce.
• Eggs: Gives the dish texture and more protein!
• Cabbage: Both red and green cabbage provide a beautiful color and a nice crunch.
• Sliced Mushrooms: I like to use either shiitake mushrooms or baby Bella mushrooms for earthy, umami flavor.
• Hoisin Sauce: A sweet and savory sauce that brings depth to the dish.
• Soy Sauce: Adds a salty, umami taste to the sauce.
• Chinkiang Vinegar: A dark, tangy Chinese vinegar that adds authentic flavor.
• Garlic Paste: Infuses everything with the best savory flavor!
• Ginger Paste: Adds a warm, spicy kick.
• Cornstarch: Thickens the sauce to coat the ingredients.

How to Make Moo Shu Chicken

This moo shu chicken comes together really easily. Your family will absolutely love it! I like to have all of the ingredients measured out before I get started because this recipe moves quickly.

1. Prep: Season the sliced chicken with salt and pepper. Heat one tablespoon of the sesame oil in a large skillet or wok over medium heat.
2. Cook: Pour the eggs into the skillet and let them cook, undisturbed, for 2-3 minutes, until cooked through. Carefully remove the eggs and then place them on a cutting board. Roll the eggs up and then slice them into thin slices and set aside.
3. Cook: Turn the heat up to medium-high, then add one tablespoon of the oil. Add the seasoned chicken to the skillet. Cook by stirring and tossing frequently to sear the chicken on all sides, about 3-5 minutes. Remove the chicken from the pan and set aside.
4. Cook: Add the remaining tablespoon of oil, red cabbage, green cabbage, and mushrooms to the skillet and cook. Stirring occasionally until the vegetables are tender, about 3-5 minutes.
5. Make the Sauce: While the vegetables are cooking, make the sauce. In a bowl, whisk together the hoisin sauce, soy sauce, Chinkiang vinegar, garlic paste, ginger paste, and cornstarch.
6. Combine: Add the eggs and moo shu chicken back to the pan with the vegetables, then pour the sauce over everything. Stir and cook everything together until everything is coated in sauce and the sauce has thickened. Remove from heat and serve.

More Asian-Inspired Recipes

Asian recipes are some of my family’s favorites! They’re super flavorful with lots of great texture. Check out my full list of Asian-inspired recipes! And give these a try next!