Tired of paying a fortune for Moo Shu Chicken at your favorite takeout restaurant? Grab a few ingredients from your local grocery store and make it at home for just a few bucks, and…this recipe serves six people! This healthy recipe is packed with flavorful ingredients and the most amazing sauce. You can even make this recipe with pork instead of chicken. So, grab your wok and let’s get cooking!
Why I Love This Recipe
Let’s be honest. I can barely afford to buy groceries right now, let alone going out to eat at a restaurant! Food is just out of control expensive so I’ve been spending a lot of time testing out recipes for my favorite take-out and restaurant dishes. So far, I’ve mastered Tacos Al Carbon, Thai Panang Curry, Hunan Beef, and Chicken Fried Rice. Our family has loved each and every one of these restaurant-at-home dishes and honestly believe they are so much better than the ones we get at the actual restaurant. The fact that the cost is just a few bucks to feed my whole family compared over $100 is only the cherry on top!
Moo Shu Chicken (and pork) have been a favorite order of mine for years. Especially the ones that come with the Mandarin pancakes on the side! They are my little Chinese tacos. Now, I have a recipe for Mandarin pancakes I want to try to make when I get the chance, but for now, I used a quality flour tortilla instead. Still completely delicious! My hubby and kids preferred their homemade takeout over some steamed jasmine rice so serve it however you want!
What is Moo Shu Chicken?
Moo shu chicken or pork originated in the northern part of China in a town called Shandong. The use of scrambled egg in the stir fry is what sets it apart from other Chinese dishes. The yellow color of the egg represents the blossoms of a osmanthus tree, for which the dish is named.
Moo Shu Chicken Ingredients & Tools
- Boneless, skinless chicken breasts
- Portobello or shiitake mushrooms
- Shredded cabbage or coleslaw mix
- Green onions
- Large eggs
- Canola oil
- Hoisin sauce
- Oyster sauce
- Rice vinegar
- Soy sauce
- Toasted sesame oil
- Fresh garlic
- Fresh ginger root
- Black pepper
- For serving: mandarin pancakes or flour tortillas, steamed rice, or lettuce cups
- Wok or large skillet
How to Make Moo Shu Chicken
If you have 20 minutes, you can make the best Chinese takeout at home for just a few bucks!
Time needed: 20 minutes.
How to Make Moo Shu Chicken
- Slice the chicken (or pork) very thinly
This is important so the protein will cook quickly and will be tender when biting into the finished dish.
- Prepare the marinade and sauce
Half of the sauce will go into the chicken as a marinade, then the rest of the sauce will be saved until the end and used to season the finished dish.
- Cook the scrambled eggs
Traditionally, a large omelette is made and sliced into thin strips for the finished moo shu chicken or pork. However, it is much easier to just scramble the eggs in a small skillet and set them aside until the end.
- Cook the marinated chicken or pork
Use either a large skillet or wok and be sure it is very hot before adding the oil and protein. If the pan isn’t hot enough, the protein will steam instead of cooking quickly and browning. Remove the cooked chicken to a plate.
- Cook the vegetables
Now that the pan is empty, quickly cook the mushrooms, onions, and cabbage just until it begins to wilt. Don’t overcook.
- Combine all the parts into the pan
Now that every part of the dish is cooked, combine the chicken, eggs, and sauce in with the vegetables and stir to combine.
- Serve the moo shu chicken
Traditionally, moo shu is served inside Mandarin pancakes but small flour tortillas can be substituted if you don’t have an Asian market close by, or you don’t want to make your own at home. Or, simply serve the finished dish over steamed rice or inside lettuce cups.
Traditionally, moo shu chicken and moo shu pork is served inside thin Mandarin pancakes that are made from flour and water. In the US, many people will substitute small flour tortillas or serve it over steamed rice.
Yes, moo shu chicken is healthy. It is packed with a lot of fiber and protein while maintaining a low calories. As with many Chinese dishes, be cautious if you are on a low sodium diet because the ingredients of moo shu sauce are high in sodium.
What does moo shu chicken taste like?
Like many Chinese stir fry dishes, moo shu chicken tastes like both the protein and the vegetables inside: cabbage, mushrooms, and eggs. It is made with a savory brown sauce that has strong garlic and ginger flavors. It is not a sweet sauce.
How to store leftover moo shu chicken
If you are lucky enough to have any leftovers, feel free to store them in quality airtight containers in the fridge. For the longest and best food safety practices, package the leftovers while the food is still warm and put them into the fridge right away. This minimizes the chance of any harmful bacteria from growing, giving the leftovers the longest and safest shelf life.
Looking for More Great Takeout Recipes?
If this moo shu chicken recipe was just what you were looking for, be sure to check out these other tasty takeout recipes. Go grab them now or you’ll regret it!Print
Moo Shu Chicken
Ready in 20 minutes and better than your local Chinese takeout restaurant!
- Total Time: 20 minutes
- Yield: 6 servings 1x
1/2 cup hoisin sauce
2 tablespoons oyster sauce
1/4 cup rice vinegar
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
5 cloves garlic, minced
1 inch ginger root, grated
1/2 teaspoon black pepper
1 pound boneless, skinless chicken breasts cut very thin (or pork)
2 tablespoons canola oil
2 large eggs, beaten
8 ounces portobello or shiitake mushrooms, sliced
1 pound coleslaw mix or sliced cabbage
6 green onions, sliced
Serve with: Mandarin pancakes or flour tortillas, lettuce cups, or steamed rice
- Mix together all the sauce ingredients in a small bowl.
- Pour half the sauce over the sliced chicken and mix together. Allow the chicken to marinade while chopping the vegetables. Save the remaining sauce for the end of the recipe.
- Scramble the two eggs in a small nonstick skillet until cook. Set aside.
- Heat a large skillet or a large wok over high heat. Once hot, add 1 tablespoon oil then the chicken. Stir fry the chicken just until cooked through. Remove the cooked from the pan and set aside.
- Return pan to the high heat and add another tablespoon of oil. Add the mushrooms, onions, and cole slaw mix. Stir and cook just until the cabbage begins to wilt. Add the chicken, egg, and the reserved sauce not used in the marinade.
- Toss all the ingredients together until everything is coated in the sauce and serve immediately over steamed rice, or inside Mandarin pancakes or flour tortillas.
To make moo shu pork, simply use pork loin in place of the chicken, cutting it into thin slices as well.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Chinese
- Serving Size: 1/6
- Calories: 259 kcal
- Sugar: 14 g
- Sodium: 899 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 105 mg
Keywords: moo shu chicken
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Laura Adams says
I made this tonight along with your coconut rice – both 5-star recipes! Absolutely delicious!!! Can’t wait to try some of your other recipes. Thanks, Carole! ❤️
Carole Jones says
Glad to hear it Laura! Thanks for coming back and leaving a review.