🍜 Classic Moo Shu Chicken Recipe (Homemade Takeout Style) A savory, stir-fried dish of thinly sliced chicken, eggs, crunchy vegetables, and a rich hoisin-based sauce — traditionally served with Mandarin pancakes or steamed rice.

🛒 Ingredients

🍗 For the Chicken:

• 1 lb (450g) boneless, skinless chicken breasts or thighs, thinly sliced

• 1 tbsp soy sauce

• 1 tsp cornstarch

• 1 tsp sesame oil

🧅 For the Stir-Fry:

• 2 tbsp vegetable oil (divided)

• 2 large eggs, lightly beaten

• 2 cups shredded cabbage (Napa or green)

• 1 cup shiitake or wood ear mushrooms, thinly sliced

• ½ cup shredded carrots

• ½ cup bamboo shoots (optional, julienned)

• 2 green onions, sliced

• 2 cloves garlic, minced

• 1 tsp fresh ginger, minced

🍜 For the Sauce:

• 3 tbsp hoisin sauce

• 1 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tsp sugar

• ½ tsp sesame oil

• 1 tsp cornstarch (optional, for thicker sauce)

• 2 tbsp water

🧑‍🍳 Instructions

🥣 Step 1: Marinate the Chicken

1. In a bowl, combine chicken, soy sauce, cornstarch, and sesame oil.

2. Let it marinate for 15–20 minutes while you prep other ingredients.

🍳 Step 2: Make the Sauce

1. In a small bowl, whisk together hoisin sauce, soy sauce, rice vinegar, sugar, sesame oil, and water.

2. Optional: Add cornstarch for a thicker consistency.

🍳 Step 3: Cook the Eggs

1. Heat 1 tbsp oil in a large wok or skillet over medium-high heat.

2. Pour in beaten eggs, scramble until just set. Remove from pan and set aside.

🔥 Step 4: Stir-Fry the Chicken

1. Add another 1 tbsp oil to the pan.

2. Add marinated chicken and stir-fry until fully cooked (about 4–5 minutes).

3. Remove and set aside with the eggs.

🥬 Step 5: Cook the Veggies

1. In the same pan, add garlic and ginger. Stir for 30 seconds.

2. Add cabbage, carrots, mushrooms, bamboo shoots, and green onions.

3. Stir-fry until veggies are just tender but still crisp (about 3–4 minutes).

🍽️ Step 6: Combine & Finish

1. Return cooked chicken and eggs to the pan.

2. Pour in the prepared sauce and toss everything together.

3. Cook for another 2–3 minutes until heated through and well-coated.

🍚 Serving Suggestions

• Serve hot over steamed white rice or brown rice.

• For a traditional experience, serve with Mandarin pancakes (like thin Chinese tortillas) or flour tortillas.

• Accompany with extra hoisin sauce or sriracha for a spicy kick.

🧊 Storage & Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheat in a skillet or microwave until hot.

🔁 Optional Variations

• Moo Shu Pork: Substitute pork loin or shoulder.

• Moo Shu Tofu: Use pressed firm tofu, sliced into strips.

• Add water chestnuts for extra crunch.

• Gluten-free version: Use tamari instead of soy sauce and gluten-free hoisin.

🧾 Nutrition Info (per serving – based on 4 servings)

Nutrient	Amount (approx.)
Calories	280–350 kcal
Protein	25–30g
Carbohydrates	15–20g
Fat	15–20g
Fiber	3–5g

🥢 Fun Fact

Moo Shu is a Northern Chinese dish, traditionally made with pork and scrambled egg. The American-Chinese version became popular in the 1960s and usually uses hoisin sauce and Mandarin pancakes.

Would you like a printable recipe card or a recipe video suggestion? Or maybe want to try making homemade Mandarin pancakes too? I’ve got a simple recipe for that if you're interested.

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