Easy Moo Shu Chicken Recipe

Moo Shu Chicken (sometimes spelled mu shu chicken) is a classic Chinese stir-fry made with thinly sliced chicken, cabbage, mushrooms, and eggs, tossed in a rich soy-hoisin sauce and served with warm mandarin pancakes or flour tortillas. It’s savory, slightly sweet, and so satisfying to wrap up and eat taco-style!

This dish originally came from Northern China and was adapted in American-Chinese restaurants. The homemade version is fresher, lighter, and packed with that umami goodness from soy sauce, sesame oil, and hoisin.

Moo Shu Chicken recipe will steal your heart. Tender chicken, crisp veggies, savory hoisin sauce, and soft pancakes — it’s a combination that’s comforting, fresh, and ready faster than delivery!

This is one of those meals I make on busy weeknights when I’m craving something light yet satisfying. The mix of textures — juicy chicken, crunchy cabbage, and soft mandarin pancakes — hits all the right notes.

❤️ Why You’ll Love This Moo Shu Chicken Recipe?

1. Quick & Easy: Ready in about 25 minutes from start to finish.

2. Fresh & Flavorful: Every bite has a mix of tender chicken, crisp veggies, and savory sauce.

3. Customizable: Use your favorite veggies or protein.

4. Family-Friendly: Everyone can build their own wraps — it’s interactive and fun!

❓ How To Make Moo Shu Chicken?

📋 Recipe Overview

Moo Shu Chicken is a fast and flavorful Chinese stir-fry with chicken, mushrooms, cabbage, and eggs tossed in a savory soy-hoisin sauce and served with soft pancakes or tortillas.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Cuisine: Chinese
• Course: Main Course
• Difficulty Level: Easy
• Yield: 4 servings
• Calories: About 290 per serving
• Serving Size: 1 cup chicken mixture + 2 pancakes

Equipment:

• Large skillet or wok
• Mixing bowls
• Whisk
• Tongs or a spatula
• Cutting board & sharp knife

🥘 Ingredients

For the Moo Shu Chicken:

• 1 lb boneless, skinless chicken breasts, cut into thin strips (see notes)
• 3 tablespoons canola oil, divided
• 2 large eggs, beaten
• 1 cup sliced shiitake mushrooms
• 3 cups sliced green cabbage
• 2 teaspoons grated fresh ginger
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons hoisin sauce
• ½ teaspoon sesame oil
• 2 teaspoons cornstarch

For Serving:

• Mandarin pancakes or flour tortillas
• Sliced green onions
• Extra hoisin or soy sauce

🧂 Ingredient Notes

1. Chicken: Thinly sliced chicken breast cooks quickly and stays tender. You can swap for chicken thighs for extra juiciness.

2. Mushrooms: Shiitake adds a meaty flavor, but button or cremini mushrooms work too.

3. Cabbage: Green cabbage gives a nice crunch. You can mix in shredded carrots for color.

4. Hoisin Sauce: This is the star of the sauce — it’s sweet, salty, and rich.

5. Soy Sauce: Go for low-sodium to control the saltiness.

6. Sesame Oil: Adds that nutty aroma that makes it taste just like takeout.

7. Cornstarch: Helps the sauce cling to the chicken beautifully.

🔪 Instructions

Step 1: Prepare the chicken.

In a small bowl, mix chicken strips with 1 teaspoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon oil. Let it rest for 5–10 minutes to tenderize.

Step 2: Scramble the eggs.

Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Add beaten eggs and scramble just until set. Transfer to a plate and set aside.

Step 3: Cook the chicken.

Add 1 tablespoon of oil to the same pan. Add the marinated chicken and cook for 3–4 minutes, stirring occasionally, until fully cooked. Remove and set aside.

Step 4: Stir-fry the veggies.

Add the remaining oil, then toss in ginger, mushrooms, and cabbage. Stir-fry for 2–3 minutes until the veggies soften slightly but still have crunch.

Step 5: Combine everything.

Return the chicken and eggs to the pan. Add hoisin sauce, soy sauce, sesame oil, and the remaining cornstarch (dissolved in a little water). Stir to coat everything evenly. Cook for an additional 1–2 minutes, until the sauce has thickened.

Step 6: Serve.

Warm the mandarin pancakes or tortillas. Spoon the Moo Shu Chicken mixture inside, top with green onions, and drizzle with extra hoisin sauce. Roll it up and enjoy!

🥗 Nutrition Facts (Per Serving)

• Calories: 290
• Protein: 26g
• Carbohydrates: 14g
• Fat: 12g
• Fiber: 2g
• Sugar: 6g
• Sodium: 480mg

💡 Pro Tips

✔️ Make it spicy: Add chili garlic paste or a few red pepper flakes.

✔️ Low-carb version: Skip the pancakes and serve it in lettuce wraps.

✔️ Vegetarian swap: Use tofu or seitan instead of chicken.

✔️ Add more veggies: Bell peppers, carrots, or bean sprouts make great additions.

✔️ Make ahead: Cook the filling and refrigerate for up to 2 days. Reheat in a skillet before serving.

🍽️ Serving Suggestions

Moo Shu Chicken is perfect with:

✔️ Steamed white or brown rice on the side

✔️ Hot and sour soup or egg drop soup for a full Chinese meal

✔️ Fresh cucumber salad for a light contrast

🧊 Storing Tips (Storage)

✔️ Refrigerate: Keep leftovers in an airtight container for up to 3 days.

✔️ Reheat: Warm gently in a skillet with a splash of water to loosen the sauce.

✔️ Freeze: You can freeze the filling (without pancakes) for up to 2 months.

📝 Recipe Note

• Slice the chicken thinly against the grain for tender bites.
• Don’t overcook the cabbage — it should stay slightly crisp.
• Warm the pancakes just before serving so they stay soft.

❓ FAQ For Moo Shu Chicken

Final Thoughts

If you’ve never made Moo Shu Chicken at home, you’re in for a treat. It’s fast, fun, and incredibly flavorful — the kind of recipe that brings restaurant-style taste right to your kitchen.

Give it a try this week and let me know how it turns out! I’d love to hear your thoughts or see your version — tag me if you share it. Let’s make dinner time exciting again with this easy Moo Shu Chicken recipe!