I love starting with tender chicken, garlic, ginger, and crisp vegetables to create a lively stir fry. Guided by easy Chinese recipes, I blend hoisin, soy, and rice vinegar with sliced shiitake mushrooms and napa cabbage. For me, this Moo Shu Chicken is a delightful plate adventure.

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I’ve been experimenting with a version of Moo Shu Chicken that really brings out the best in easy Chinese recipes. This dish starts with thinly sliced chicken breast that’s lightly dusted with cornstarch, salt and pepper and then stir-fried in vegetable oil until it’s just tender.

I love how the sizzling eggs blend into the mix, adding a hint of richness to every bite. For extra flavor, I toss in garlic and fresh ginger, along with shiitake mushrooms, napa cabbage, carrots, and scallions.

The entire dish gets tied together with a savory sauce made with hoisin sauce, soy sauce, rice vinegar, a little sugar, water and a dash of sesame oil. It’s one of those Asian inspired dishes that is surprisingly simple to whip up yet packs a punch of flavor reminiscent of classic Chinese cooking.

I hope you enjoy diving into this easy poultry recipe as much as I did.

Why I Like this Recipe

I really love this recipe because it’s easy to whip up even on those crazy busy days when I don’t feel like spending hours in the kitchen. The steps are simple and even a clumsy cook like me can get it right without much hassle.

I like that the combination of crunchy veggies, tender chicken, and scrambled eggs makes every bite interesting. The mix of textures and flavors, especially with the garlic, ginger, and sweet-salty sauce, always surprises me in the best way.

Another thing is that the sauce ties everything together perfectly. It’s got just the right balance between savory and a touch of sweetness so that every mouthful feels complete. Plus, it’s versatile enough to serve with either Mandarin pancakes or rice, which means I can keep switching it up without getting bored.

Lastly, the blend of ingredients feels fresh and fun. Even though there are quite a few elements, they all work together to make a dish that’s both comforting and exciting. I really can’t get enough of that balance and the satisfying mix of flavors in every bite.

Ingredients

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Chicken: Rich in lean protein, it helps muscle repair and is a staple in many stir-fry recipes.
Eggs: They provide essential proteins and fats, boosting flavor and texture in the dish.
Shiitake Mushrooms: They supply vitamins and fiber, add earthiness and a unique taste that compliments the sauce.
Napa Cabbage: Crunchy and low calorie, it brings freshness and fiber to balance the savory flavors.
Hoisin Sauce: It adds sweetness, tanginess and a depth of spices that really makes the dish bold.
Ginger & Garlic: Fresh aromatics giving warmth, zing and loads of flavor, essential for stir-fry.
Carrots & Scallions: Carrots bring sweetness and crunch while scallions add a hint of mild spice and color.

Ingredient Quantities

1 lb boneless, skinless chicken breast, thinly sliced

2 tbsp cornstarch

Salt and pepper, to taste

3 tbsp vegetable oil, divided

3 large eggs, lightly beaten

2 garlic cloves, minced

1 tsp fresh ginger, minced

1 cup shiitake mushrooms, sliced (stems removed)

2 cups napa cabbage, shredded

1 cup carrots, julienned

1/2 cup scallions, cut into 1-inch pieces

1/4 cup hoisin sauce

2 tbsp soy sauce

2 tbsp rice vinegar

1 tbsp sugar

1/2 cup water

1 tsp sesame oil

How to Make this

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1. First, toss the chicken slices in salt and pepper then coat them with the cornstarch evenly.

2. Heat up 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat and fry the chicken until it’s almost cooked through (about 3-4 minutes). Remove the chicken and set it aside.

3. In the same pan, add the beaten eggs and scramble them until they are just set. Then take the eggs out and put them aside with the chicken.

4. Put the remaining 2 tablespoons of vegetable oil in the wok and stir in the minced garlic and ginger for about 30 seconds until you can really smell their flavor.

5. Add the sliced shiitake mushrooms, shredded napa cabbage, julienned carrots, and scallions to the pan. Stir fry these for about 2-3 minutes until the veggies just start to soften.

6. Return the chicken and scrambled eggs back into the wok with the veggies.

7. Mix together the hoisin sauce, soy sauce, rice vinegar, sugar, water, and sesame oil in a small bowl until the sugar dissolves.

8. Pour the sauce mixture over the chicken and vegetables and stir everything together really well.

9. Let the whole dish cook for another 1-2 minutes so the sauce thickens a bit and the chicken finishes cooking.

10. Serve hot with Mandarin pancakes or over rice and enjoy your Easy Moo Shu Chicken!

Equipment Needed

1. A large wok or skillet to cook the chicken, eggs, and veggies
2. Two mixing bowls (one for beating the eggs and one for mixing the sauce)
3. A set of measuring spoons for the vegetable oil, sauces, sugar, and sesame oil
4. A cutting board and a sharp knife for slicing the chicken, mushrooms, cabbage, carrots, and for mincing the garlic and ginger
5. A spatula or wooden spoon for stir-frying and mixing all the ingredients
6. A plate to set aside the chicken and scrambled eggs while cooking the veggies

FAQ

What is Moo Shu Chicken all about?

Its a Chinese dish thats known for its thinly sliced chicken and crunchy veggies tossed in a sweet and savory sauce. Its usually served with pancakes so you can make little wraps.

How should I prep the chicken for best results?

Make sure to slice the chicken really thin and coat it in cornstarch along with a pinch of salt and pepper. This makes it cook evenly and helps it to stay tender.

Can I swap out napa cabbage or any other veggies?

Yup, if you dont have napa cabbage, you can use regular cabbage. You can also add bell peppers or bok choy to keep it crunchy, but it might change the sauce absorption a bit.

What if I dont have hoisin sauce?

Its a key ingredient for that classic sweet n tangy flavor, but if you dont have it, you can try a mix of plum sauce and a bit of sugar to mimic the taste, though its not exactly the same.

How should I store any leftovers?

Just pop them in an airtight container in the fridge and cook within a few days. When you reheat, add a splash of water to bring that sauce back a bit.

Easy Moo Shu Chicken Recipe Substitutions and Variations

If you don’t have chicken breast, you can use thinly sliced pork tenderloin or even firm tofu for a different twist of flavor.
Instead of hoisin sauce, try using a bit of sweet plum sauce. It gives a similar sweet and savory vibe though it’s a tad sweeter.
Don’t have napa cabbage? Regular green cabbage or even bok choy works pretty well, though the crunch might differ a bit.
If you can’t find shiitake mushrooms, white button mushrooms are a good substitute. They’ll keep the dish tasty but with a milder mushroom flavor.

Pro Tips

1. Make sure your pan is really hot before adding the chicken so you get a nice sear. This helps lock in the flavor and prevents the meat from stewing in its own juices.
2. Don’t overcrowd the pan when stir frying the veggies. If there are too many pieces, they might steam instead of give you that crispy-tender texture.
3. When you mix up your sauce, stir it in a separate bowl first and then add it to the wok, so the sugar dissolves completely and really mixes with the other ingredients.
4. If you want a little extra kick, try tossing in a pinch of red pepper flakes with the garlic and ginger for an added depth of flavor.