Mu Shu Chicken is an easy and affordable Chinese recipe that’s packed with flavor. Have the comfort of Chinese takeout without having to leave your house!
When I lived in New York in my late teens, I was introduced to a whole new world of food. New York is an amazing city for countless reasons, but one of the greatest is knowing that no matter what you crave, a dizzying array of cuisines are available to you 24 hours a day. The city is particularly well known for it’s Chinese food, and one dish that I got turned on to back then and considered a rare treat (since I was living on a $10 a day or less food budget) was Mu Shu Chicken.
Just take warm mu shu pancakes (in my world flour tortillas are much easier than making homemade), paint a swirl of hoisin sauce in the center, fill each one with heaping spoonfuls of a finely chopped stir fry of chicken and vegetables, fold them up, and voila! It’s about as much fun as you can have at the dinner table.
My kids will eat almost anything I put in a tortilla, so I came up with this Mu Shu recipe that’s perfect for the home cook. I usually will stir fry some without the chicken in it for Kenya, so if you have a vegetarian in your family, this recipe will work for them too after some little adjustments!
Another reason I like to make this recipe at home instead of ordering out, besides it being super simple, is because I can know exactly what’s going into the dish, which makes it a little healthier. If you’re looking for more healthy versions of takeout food, try my Thai Curry Cellophane Noodles, Asian Sautéed Shrimp or Vegetarian Lo Mein. They’re all delicious and easy to make!
Let me know what you think of this Mu Shu Chicken recipe and tag me on social media if you make it!
Mu Shu Chicken
- 2 tablespoons vegetable oil
- 2 large eggs, whisked
- 2 teaspoons minced ginger
- 1 garlic clove, minced
- 3 cups chopped cabbage, or coleslaw mix
- 4 shiitake mushrooms, sliced
- 2 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 3 cups cooked, shredded chicken
- 1/4 cup sliced scallions
- Heat 1 tablespoon vegetable oil in a large skillet over high heat.
- Add the eggs and scramble. Transfer to a plate.
- Heat remaining 1 tablespoon vegetable oil in the skillet.
- Add the ginger and garlic to the skillet, and cook 1 minute.
- Add the cabbage and mushrooms, and cook until cabbage is wilted, about 5 minutes.
- Stir in the soy sauce, hoisin sauce, and sesame oil.
- Add the chicken and scrambled eggs to the skillet, and cook until the chicken is heated through, about 2 minutes.
- Serve over rice or in warm tortillas, and garnish with scallions.
- Accompaniments: rice and additional hoison sauce for spreading on pancakes or tortillas