Description
Moo Shu Chicken is a flavorful and colorful stir-fry dish combining tender chicken strips, fresh vegetables, and scrambled eggs, all coated in a deliciously balanced hoisin-based sauce. This recipe delivers a better-than-takeout experience with sweet, savory, and tangy elements perfect for a satisfying main course.
Ingredients
Scale
Sauce
- ½ cup hoisin sauce
- ¼ cup white vinegar
- ¼ cup orange juice
- ¼ cup soy sauce or coconut aminos
- ½ tablespoon toasted sesame oil
- 2 teaspoons freshly grated ginger or ¼ teaspoon ground ginger
- 4 cloves garlic, minced
Main Ingredients
- 1 to 1½ pounds boneless skinless chicken breasts, thinly sliced into 1½ inch strips
- 4 tablespoons avocado oil, divided
- 2 large eggs, whisked
- 2 cups sliced shiitake mushrooms
- 2 cups carrots and cabbage coleslaw mix
- 1 cup bean sprouts
- 6 scallions, sliced (whites and greens separated)
- Sea salt and freshly ground black pepper, to taste
Instructions
- Prepare the sauce: In a medium bowl, whisk together hoisin sauce, white vinegar, orange juice, soy sauce or coconut aminos, toasted sesame oil, grated ginger, and minced garlic until well combined. Set aside.
- Cook the chicken: Heat 2 tablespoons of avocado oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken strips and season with salt and pepper. Stir-fry until the chicken is cooked through and lightly browned, about 5-7 minutes. Remove chicken from skillet and set aside.
- Scramble the eggs: In the same skillet, add a little oil if needed, then pour in the whisked eggs. Cook, stirring gently, until cooked but still soft. Remove eggs from skillet and set aside with the chicken.
- Cook the vegetables: Add the remaining 2 tablespoons avocado oil to the skillet. Add the sliced shiitake mushrooms, carrots and cabbage coleslaw mix, and the white parts of the scallions. Stir-fry for about 3-4 minutes until vegetables are tender but crisp.
- Combine all ingredients: Return the cooked chicken and scrambled eggs to the skillet with the vegetables. Pour the prepared sauce over the mixture and toss well to coat everything evenly. Stir in bean sprouts and cook for another 1-2 minutes until heated through.
- Finish with scallions: Remove the stir-fry from heat and sprinkle with the green parts of the scallions. Adjust seasoning with salt and pepper as needed.
- Serve: Serve hot as is or with steamed rice or thin moo shu pancakes if desired.
Notes
- Use fresh shiitake mushrooms for best flavor, but cremini or button mushrooms can be substituted.
- If you prefer a spicier dish, add a dash of chili paste or crushed red pepper flakes to the sauce.
- For authentic moo shu, serve with thin pancakes and optional hoisin sauce on the side for wrapping.
- Vegetarian version can be made by replacing chicken with firm tofu and using vegetable-based sauce alternatives.
- Make sure not to overcook the vegetables to maintain their crisp texture.
Nutrition
- Serving Size: 8 ounces
- Calories: 461 kcal
- Sugar: 16 g
- Sodium: 1556 mg
- Fat: 23 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.02 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 34 g
- Cholesterol: 167 mg
