Moo Shu Chicken Stir Fry

Moo shu chicken is always my answer when the craving for fast takeout hits but I want to cook fresh and healthy at home. Juicy chicken mingles with mushrooms and vibrant veggies, wrapped in a deeply savory-sweet sauce that pairs perfectly with a swipe of hoisin. Stir up some eggs, toss everything in a pan, and what you get is a walk-away dinner that feels special—yet is weeknight friendly.

The first time I made this, I was determined to duplicate my favorite restaurant moo shu at home. Now, I love adding extra bean sprouts for crunch and serving it right in the pan for a fun, hands-on dinner.

Ingredients

• Hoisin sauce: brings a complex sweet and salty base make sure to choose a high quality brand
• Rice wine vinegar: for brightness and tang check the label for no added sugar
• Orange juice: adds a fresh layer of citrus flavor squeeze it yourself for best taste
• Soy sauce or coconut aminos: for depth and a salty savory hit look for low sodium if preferred
• Toasted sesame oil: offers nutty aroma always use toasted for richness
• Freshly grated ginger: wakes up the sauce use plump firm pieces for max flavor
• Fresh garlic: packs punch opt for cloves that feel heavy with tight skin
• Boneless skinless chicken breasts: slice thin for quick and even cooking if possible use organic or local chicken
• Avocado oil: is great for high-heat cooking and has a neutral flavor
• Large eggs: whisk gently for fluffy texture always use the freshest eggs you can find
• Shiitake mushrooms: boost umami and richness choose ones that look plump and not dried out
• Carrots and cabbage coleslaw mix: makes prep fast look for a crisp fresh bag with deep color
• Bean sprouts: give crunch and freshness always rinse well before using
• Scallions: offer both sharp freshness and color pick ones with bright green tops and no wilting
• Sea salt and freshly ground black pepper: for final seasoning use as needed to bring out flavors

Step-by-Step Instructions

Make the Marinade:

In a large bowl combine hoisin sauce rice wine vinegar orange juice soy sauce toasted sesame oil ginger and garlic. Whisk until the mixture is smooth and has an even color. Add sliced chicken and toss until every piece is coated. Cover and chill in the fridge for at least 30 minutes to absorb flavors.

Prep the Aromatics and Vegetables:

While the chicken marinates clean and slice mushrooms rinse and dry bean sprouts and slice scallions separating greens from whites. Whisk the eggs in a small bowl until no streaks remain. If using bagged coleslaw lightly fluff with hands to loosen.

Cook the Eggs:

In a heavy-bottomed pan over medium-high heat add one tablespoon avocado oil. Pour in whisked eggs and immediately cover cook for about one minute until set but still soft. Remove eggs to a cutting board chop roughly into bite-sized pieces set aside.

Brown the Chicken:

Heat the remaining avocado oil in the same pan over medium-high. Remove marinated chicken shaking off excess marinade but reserve all liquid. Add chicken to hot pan in a single layer let sear undisturbed for a minute or two then stir to finish browning all sides. Cook just until chicken is opaque.

Sauté the Mushrooms and Coleslaw:

Add sliced mushrooms directly to the hot pan with chicken. Sauté for about three minutes until mushrooms begin to brown and shrink. Add half of the coleslaw mix stir gently letting everything blend together in the hot pan.

Add the Sauce and Finish Vegetables:

Pour in the reserved marinade stir while it simmers. Bring to a gentle boil so the sauce thickens just slightly. Add bean sprouts and whites of the scallions stirring just until the vegetables start to soften.

Finish and Combine:

Fold in the rest of the coleslaw mix along with chopped cooked eggs and green scallion tops. Stir well so eggs and vegetables are evenly distributed through the chicken. Taste and adjust with sea salt and freshly ground black pepper as desired.

Serve:

Spoon the moo shu chicken into warm bowls. Enjoy as-is or wrap in lettuce leaves or with rice for a heartier meal.

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My favorite touch is the pop of sweet citrus from the orange juice. I remember my kids begging to help stir in the eggs—now it is our weeknight tradition to make this together and sneak extra veggies into the mix.

Storage Tips

Let leftovers cool completely before transferring to a sealed container. It keeps well in the fridge for up to three days. To reheat gently warm in a pan over medium heat to keep the chicken juicy and veggies bright. This dish does not freeze well due to the fresh vegetables.

Easy Ingredient Swaps

Swap in chicken thighs for extra richness or tofu for a vegetarian twist. Crimini or baby bella mushrooms give a similar meaty bite if shiitake are not available. If you are out of bean sprouts toss in extra cabbage or thin strips of bell pepper or snap peas.

Serving Suggestions

Serve this moo shu chicken hot from the pan with steamed rice or cauliflower rice for a lighter meal. You can also fold portions into lettuce cups for a fresh crunchy wrap. For the classic feel try it with scallion pancakes if you can find them at an Asian grocery.

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A Little Background

This dish gets inspiration from a northern Chinese classic where moo shu meant wood ear mushrooms and shredded pork. The American style adapts these flavors to chicken and adds hoisin for extra sweetness and punch. It is a crowd-pleaser and a great intro dish if you are new to stir-frying at home.

Frequently Asked Questions About the Recipe

→ What kind of mushrooms work best?

Shiitake mushrooms add a rich, earthy flavor, but crimini or baby bella mushrooms can be used as tasty substitutes if needed.

→ Can chicken thighs be used instead of breasts?

Yes, boneless, skinless chicken thighs provide extra juiciness and pair well with the sweet-savory sauce.

→ What can I serve with moo shu chicken?

Try it with scallion pancakes, steamed rice, or in lettuce cups for a lighter option.

→ How should I prepare the eggs?

Whisk and lightly scramble them before chopping into pieces to mix into the finished stir-fry.

→ Are there vegetable variations I can use?

Stir in bell peppers, broccoli florets, or any of your favorite thinly-sliced vegetables for extra crunch and color.