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Homemade Moo Shu Chicken Skillet Recipe photo

Moo Shu Chicken Skillet Recipe

A quick, savory one-skillet moo shu chicken made with shredded chicken, cabbage, mushrooms, and a tangy hoisin sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Large Skillet or Wok
  • Spatula or wooden spoon
  • Mixing Bowl

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 use 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 onion and cook 2 minutes more, stirring frequently.
  • Stir in the shredded pre-cooked chicken and cook 3–5 minutes until heated through.
  • Push the mixture to one side of the skillet, pour in the beaten eggs, and scramble until just cooked; then mix the eggs with the other ingredients.
  • Stir in the hoisin sauce, coconut aminos (or tamari), and sriracha; reduce heat and cook briefly until the sauce is warmed and coats the ingredients.

Notes

  • Use pre-cooked shredded chicken for speed.
  • Substitute tamari if not using coconut aminos.
  • Cook eggs until set but avoid overcooking for best texture.