Go Back
Homemade Moo Shu Chicken Skillet Recipe photo
Print Recipe Save it for later

Moo Shu Chicken Skillet Recipe

A quick, flavorful one-skillet moo shu chicken with cabbage, mushrooms, and a savory-sweet sauce.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 tablespoon sesame oil
  • 1 cup white mushrooms sliced
  • 1/2 cup green onion thinly sliced
  • 2 cups cabbage shredded
  • 3 cups pre-cooked chicken shredded
  • 2 large eggs slightly beaten
  • 1/4 cup hoisin sauce
  • 2 tablespoons coconut aminos optional (or tamari)
  • 2 teaspoons sriracha chili sauce

Instructions

  • Heat a large skillet or wok over medium-high heat and add the sesame oil.
  • Add the sliced mushrooms and stir-fry 5–6 minutes until browned and their liquid has evaporated.
  • Add the shredded cabbage and sliced green onions and cook 2 minutes more until slightly softened.
  • Stir in the shredded pre-cooked chicken and cook 3–5 minutes until heated through.
  • Push the mixture to the side of the skillet, pour in the beaten eggs, and scramble until just cooked; then mix the eggs into the chicken and vegetables.
  • Pour in the hoisin sauce, coconut aminos (or tamari), and sriracha; reduce the heat and stir until the sauce is heated and coats the ingredients.
  • Adjust seasoning if needed, then remove from heat and serve immediately.

Equipment

  • Large Skillet or Wok
  • Spatula
  • Mixing Bowl

Notes

  • Use pre-cooked chicken to speed preparation.
  • Substitute tamari for coconut aminos if preferred.
  • Cook eggs until just set for best texture.
  • Brown mushrooms well to avoid excess liquid.