Moo Shu Chicken


50 min

Moo Shu Chicken

Moo Shu Chicken Photo 1




50 min


4 persons




5.00 rating-star (2)


Author: Victoria Bailey
Make classic moo shu chicken at home instead of eating at a restaurant or getting takeout. This dish is simple and bursting with flavor. Serve over rice or Chinese mandarin pancakes if desired.


  • cold water, divided : 6 Tbsp
  • sesame oil, divided : 3 tsp
  • cornstarch : 2 tsp
  • chicken breast tenderloins, cut into thin strips : 1 pound
  • hoisin sauce : 2 Tbsp
  • oyster sauce : 2 Tbsp
  • soy sauce : 2 tsp
  • vegetable oil, divided : 2 tsp
  • eggs, beaten : 2 piece
  • shredded cabbage or coleslaw mix : 3 cups
  • (4 ounce) can sliced shiitake mushrooms, drained : 1 can
  • garlic, minced : 2 clove
  • sherry : 1 Tbsp
  • green onions, chopped : 3 piece

Metric Conversion

Stages of cooking

  1. Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Add chicken, toss to coat, and set aside.
  2. Combine remaining 4 tablespoons water and 1 teaspoon sesame oil in a separate bowl. Whisk in hoisin sauce, oyster sauce, and soy sauce until well combined; set sauce aside.
  3. Heat 1 teaspoon oil in a skillet over medium heat. Add eggs and cook for 3 minutes; flip and cook until firm and set, about 3 minutes more. Transfer to a cutting board and slice into thin strips.
  4. Add marinated chicken to the skillet and cook over medium-high heat for 6 minutes. Flip and cook until golden brown on the outside and the juices run clear, about 6 minutes more; transfer to a plate.
  5. Heat remaining 1 teaspoon oil in the skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry; cook until cabbage starts to wilt, about 2 minutes. Add chicken, sliced egg, and reserved sauce to the skillet; cook, stirring occasionally, until sauce has thickened, about 5 minutes. Toss in green onions and serve immediately.

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