Moo Shu Chicken Stir Fry (Print-Friendly Version)
Savory chicken stir-fry with mushrooms, crisp veggies, and egg in a sweet, flavorful sauce. Ready in under an hour.
# Ingredients:
→ For the Marinade
01 -
120 ml hoisin sauce
02 -
60 ml rice wine vinegar
03 -
60 ml orange juice
04 -
60 ml soy sauce or coconut aminos
05 -
7 ml toasted sesame oil
06 -
2 teaspoons freshly grated ginger or 1.25 ml ground ginger
07 -
4 cloves garlic, minced
08 -
450–680 grams boneless, skinless chicken breasts, thinly sliced into 4 cm strips
→ To Cook
09 -
60 ml avocado oil, divided
10 -
2 large eggs, whisked
11 -
200 grams sliced shiitake mushrooms
12 -
200 grams carrots and cabbage coleslaw mix
13 -
100 grams bean sprouts
14 -
6 scallions, sliced, whites and greens separated
15 -
sea salt and freshly ground black pepper, to taste
# Steps:
01 -
In a large mixing bowl, combine hoisin sauce, rice wine vinegar, orange juice, soy sauce or coconut aminos, toasted sesame oil, ginger, and minced garlic. Whisk until thoroughly blended.
02 -
Add sliced chicken breast to the marinade and toss to evenly coat. Cover bowl and refrigerate for 30 minutes to allow flavors to penetrate.
03 -
While chicken marinates, prepare all remaining ingredients and keep them ready for quick assembly.
04 -
Heat 15 ml avocado oil in a heavy-bottomed frying pan over medium-high heat. Pour in whisked eggs, cover briefly, and cook for about 1 minute or until set. Remove cooked eggs, chop roughly, and set aside.
05 -
Increase heat to medium-high and add remaining avocado oil to the pan. Remove chicken from marinade, reserving the liquid, and stir-fry pieces until browned on all sides.
06 -
Add sliced shiitake mushrooms. Sauté for approximately 3 minutes, stirring, until lightly browned and reduced in volume.
07 -
Mix in half of the coleslaw mixture and stir well. Pour in the reserved marinade and continue to cook until the sauce begins to boil.
08 -
Stir in bean sprouts and the white portions of scallions. Mix thoroughly.
09 -
Add remaining coleslaw mix, chopped eggs, and green scallion tops. Stir to combine, seasoning with salt and freshly ground black pepper as needed. Taste and adjust seasoning if necessary.
10 -
Spoon mixture into serving bowls. Serve hot, as desired.
# Notes & Tips:
01 -
Prepare all ingredients in advance for seamless high-temperature cooking (mise en place).
02 -
For variety, substitute chicken with boneless thighs, pork, beef, or turkey. Alternative mushrooms such as crimini or baby bella may be used.
03 -
Additional crisp vegetables such as thinly sliced bell peppers or broccoli florets may be added.
04 -
Pairs well with cooked rice, scallion pancakes, or lettuce cups.