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Finished moo shu chicken in a pan.

Moo Shu Chicken

Katerina | Diethood
This better-than-takeout moo shu chicken is a sizzling hot stir-fry prepared with chicken, veggies, and eggs, all coated in a savory, sweet sauce.
Servings : 4 servings
Prep Time 10 mins
Cook Time 15 mins
Marinade Time 30 mins
Total Time 55 mins


For The Marinade
To Cook
  • 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


For The Marinade
  • In a large bowl, mix together the hoisin sauce, rice wine vinegar, orange juice, soy sauce, toasted sesame oil, ginger, and garlic; mix until well combined.
  • Add the chicken to the marinade and toss to coat.
  • Cover and let marinade in the refrigerator for 30 minutes.
To Cook
  • Once the chicken is done marinating, remove it from the refrigerator and let it sit at room temperature for a few minutes.
  • Meanwhile, heat 1 tablespoon of avocado oil in a heavy-bottomed pan over medium-high heat.
  • Add the eggs, cover, and cook until they are no longer runny, about 1 minute.
  • Transfer the cooked eggs to a cutting board, roughly chop, and set aside.
  • Add the remaining avocado oil to the pan and heat over medium-high heat.
  • Remove the chicken pieces from the marinade and add them to the pan, stirring continuously to brown evenly. Reserve the marinade.
  • Add the mushrooms and sauté until they begin to brown and shrink down a bit, about 3 minutes.
  • Add half of the coleslaw, mix, and stir.
  • Add the reserved marinade and stir until the sauce comes to a boil.
  • Add the bean sprouts and the white parts of the scallions; stir.
  • Add the rest of the coleslaw mix, the cooked eggs, and the green parts of the scallions and stir.
  • Season with salt and pepper. Taste and adjust if needed.
  • Spoon into bowls and serve.


  • Chicken: I used boneless, skinless chicken breasts for this recipe. You can also use boneless, skinless chicken thighs or a different protein, like pork, beef, or turkey. 
  • Mushrooms: If you can't find or don't have shiitake mushrooms, sliced crimini or baby bella mushrooms are also okay to use. 
  • Vegetables: Besides the coleslaw and the mushrooms, feel free to stir in thinly sliced bell peppers, broccoli florets, or another veggie of your choice.
  • Mise En Place, aka, have all your ingredients ready to go. Prep your ingredients beforehand because when cooking at high temperatures, having all your ingredients sliced and diced is a must.
  • Serving Moo Shu Chicken: Serve with scallion pancakes, over cooked rice, on its own, or in lettuce cups.


Serving: 8 ounces | Calories: 461 kcal | Carbohydrates: 32 g | Protein: 34 g | Fat: 23 g | Saturated Fat: 3 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 12 g | Trans Fat: 0.02 g | Cholesterol: 167 mg | Sodium: 1556 mg | Potassium: 1065 mg | Fiber: 6 g | Sugar: 16 g | Vitamin A: 422 IU | Vitamin C: 30 mg | Calcium: 74 mg | Iron: 3 mg | Net Carbs: 26 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Main
Cuisine: Chinese
Keyword: Chinese takeaway recipes, moo shu chicken, mu shu chicken