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Mu Shu Chicken

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Mu Shu Chicken is an easy, affordable Chinese-inspired recipe that’s packed with flavor. Skip the takeout and enjoy all the comforting flavors of your favorite restaurant dish — right at home.

There’s nothing better than satisfying a takeout craving without picking up the phone. This homemade Mu Shu Chicken comes together in about 20 minutes and delivers the savory, slightly sweet flavors you know and love.

Tender shredded chicken, silky scrambled eggs, crisp cabbage, and earthy mushrooms are tossed in a simple sauce of soy, hoisin, and sesame oil. Serve it over rice or wrapped in warm tortillas for a fun, hands-on dinner the whole family will enjoy.

Ingredients

Scale

Mu Shu Chicken

  • 2 tablespoons vegetable oil, divided

  • 2 large eggs, whisked

  • 2 teaspoons minced ginger

  • 1 garlic clove, minced

  • 3 cups chopped Napa cabbage (or bagged coleslaw mix)

  • 4 shiitake mushrooms, sliced (about 1 cup)

  • 2 tablespoons soy sauce

  • 3 tablespoons hoisin sauce

  • 2 teaspoons sesame oil

  • 3 cups cooked chicken, shredded

For Serving

  • Sliced scallions

  • Cooked white rice

  • Warmed flour tortillas

  • Extra hoisin sauce

Instructions

Step 1: Scramble the Eggs

Heat 1 tablespoon vegetable oil in a large skillet over high heat.

Add the whisked eggs and scramble until just set. Transfer to a plate and set aside.

Step 2: Cook the Aromatics

Add the remaining tablespoon of oil to the skillet. Stir in the minced ginger and garlic and cook for about 1 minute, until fragrant.

Step 3: Sauté the Vegetables

Add the chopped cabbage and sliced mushrooms. Cook for about 5 minutes, or until the cabbage is softened and wilted.

Step 4: Add the Sauce

Stir in the soy sauce, hoisin sauce, and sesame oil. Toss to coat the vegetables evenly.

Step 5: Combine & Heat

Add the shredded chicken and scrambled eggs back to the skillet. Cook for about 2 minutes, just until the chicken is heated through and everything is well combined.

Step 6: Serve

Serve over white rice or spoon into warm tortillas. Garnish with sliced scallions and drizzle with extra hoisin sauce if desired.

Notes

  • Storage: Allow leftovers to cool completely and store in an airtight container in the refrigerator for up to 5 days.

  • Freezing: Freeze in an airtight container for up to 3 months.

  • Reheating: If frozen, thaw in the refrigerator overnight. Reheat on the stovetop until warmed through. Add a splash of soy sauce or hoisin if needed to refresh the flavor.

  • Rotisserie Chicken Shortcut: Using store-bought rotisserie chicken makes this recipe come together even faster.

  • Mushroom Substitutions: Any mushroom works — button, cremini, or portobello are great alternatives.

  • Make It Vegetarian: Simply set aside a portion before adding chicken, or replace chicken with extra mushrooms or tofu.

Find it online: https://onepotato.com/mu-shu-chicken/

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One Potato is a community and newsletter written by real people who are parents, having real conversations about our families, cooking traditions, and cultures. We are passionate about raising healthy and happy kids while navigating the challenges of picky eaters, dietary restrictions, busy schedules, and daily life.

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