The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This quick and easy Moo Shu Chicken is full of flavor. Chicken, eggs, onions, mushrooms, and cabbage are cooked quickly with a sauce. Dinner in less than 30 minutes and so much better than takeout.
It costs approximately $7.63 to make this meal. The recipe makes six servings for about $1.27 per serving.
Moo Shu Chicken
Moo Shu Chicken is our go-to meal for busy weeknights and a great way to stretch your grocery budget without compromising flavor. As a bonus, it is made in one pan in thirty minutes!
The star of this recipe is the savory filling. Chicken and lightly beaten eggs create a fantastic protein base, while the medley of vegetables adds a healthy crunch to each bite.
The homemade sauce is poured over the chicken and veggies, covering them in rich flavor. You then spoon the filling into warm flour tortillas or mandarin pancakes.
You can skip the restaurant and make the dish at home instead. The combination of flavors and textures in this easy Moo Shu Chicken is amazing.
Here’s Why You’ll Love Moo Shu Chicken
- Delicious and Flavorful: Moo Shu Chicken is a popular Chinese dish known for its delicious flavors. The combination of tender chicken, crisp vegetables, and savory sauce creates a harmonious blend of flavors you’ll love.
- Versatile and Customizable: You can adjust the vegetables and seasonings to suit your taste, making it a flexible recipe that can cater to various dietary needs and flavor profiles.
- Fun and Interactive: Moo Shu Chicken is often served with Mandarin pancakes or tortilla wraps, allowing you to assemble each bite to your liking. This interactive element makes it an enjoyable and engaging dining experience, particularly when shared with family or friends.
- Leftover Potential: Moo Shu Chicken can make a great next-day meal if you have any leftovers. The flavors often develop and meld together overnight, creating a more flavorful dish when reheated.
- Cultural Exploration: Cooking and experiencing dishes inspired by different cultures can greatly broaden your culinary horizons and help you appreciate diverse cuisines.
Ingredients & Estimated Cost:
- 2 Tablespoons vegetable oil – $0.06
- 1 pound chicken breast filets – $2.97
- 2 eggs – $0.86
- 1 cup baby Bella mushrooms – $0.86
- 3 cups shredded cabbage – $0.39
- ½ cup shredded carrots – $0.21
- 2 teaspoons minced garlic – $0.14
- 2 teaspoons grated fresh ginger – $0.02
- 2 Tablespoons soy sauce – $0.10
- 2 Tablespoons hoisin sauce – $0.50
- 1 Tablespoon water – $0.00
- 1 teaspoon rice vinegar – $0.04
- 1 teaspoon sesame oil – $0.10
- 1 teaspoon brown sugar – $0.01
- 2 teaspoons cornstarch – $0.02
- 6 flour tortillas – $0.96
- ¼ cup sliced green onions – $0.16
- ¼ cup cilantro – $0.23
The recipe cost is calculated by the amounts needed for the recipe. To find out more about how we price our recipes, check out Budget Recipes Explained. The pricing for this recipe was updated in June 2023.
How To Make Moo Shu Chicken
***For complete recipe instructions, see the recipe card below.
- First, heat the oil in a large saute pan over medium heat.
- Next, cook the chicken for three minutes on each side and then remove from the pan.
- Then, cook the beaten eggs and remove them from the pan.
- Cook the mushrooms, cabbage, carrots, garlic, and ginger in the pan and saute for five to seven minutes until the cabbage has wilted and the veggies are lightly cooked.
- Add the chicken to the pan again.
- Whisk together the sauce ingredients and pour the sauce over the veggies and chicken.
- Finally, serve the filling in tortillas or mandarin pancakes and top with sliced green onions and chopped cilantro.
Recipe Variations and Substitutions
- Buy a bag of coleslaw for easier prep time. Pre-sliced mushrooms and pre-minced ginger are also time savers.
- This dish is originally served with homemade mandarin pancakes, but to save time, grab some flour tortillas.
- For a gluten-free option, use arrowroot powder instead of cornstarch and a gluten-free soy sauce and hoisin sauce.
SERVE: Serve the chicken and veggie mixture alone or in tortilla wraps.
STORE: Store in an airtight container in the refrigerator for up to 5 days.
FREEZE: Once cooled, place leftovers in a freezer-safe container. The chicken and veggies mixture can be frozen for up to three months.
DEFROST: Defrost overnight in the refrigerator.
Moo Shu Chicken Recipe FAQs
It is a tasty dish with a magical blend of savory and slightly sweet flavors. The recipe offers a rich, aromatic, and satisfying meal.
Our Americanized version of Moo Shu includes chicken, eggs, mushrooms, cabbage, carrots, green onions, and cilantro. The ingredients are mixed with a delicious homemade sauce consisting of soy sauce, hoisin sauce, rice vinegar, sesame oil, brown sugar, and cornstarch.
Place the moo shu filling in warm flour tortillas or mandarin pancakes. Alternatively, you can spoon the filling over white rice.
Get Kids Involved
Ages 2-3: Begin teaching your little ones about kitchen hygiene. Discuss the importance of washing their hands thoroughly, keeping the countertops clean, and safely handling food. Starting young with these practices will set them on lifelong clean kitchen habits.
Ages 4-5: Let your kiddos measure the ingredients and mix the sauce. This is a fantastic opportunity to teach them about different flavors and ingredients.
Ages 6-8: Make it fun by playing music and wearing aprons. Incorporate educational elements like where Moo Shu Chicken comes from and basic cooking techniques like whisking the eggs and slicing the vegetables. As they learn basic cooking skills and are involved in cooking, they are more likely to enjoy trying new meals and want to cook independently as they grow older.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe unsupervised while you do the happy dance in the corner!
You can stretch this meal further if you are trying to feed a crowd by adding rice or noodles. This will help make the filling stretch without adding too much cost.
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Moo Shu Chicken
- cutting board
- chef's knife
- Measuring cups and spoons
- Large saute pan
- small mixing bowl
- 2 Tablespoons vegetable oil
- 1 pound chicken breast filets cut into thin strips
- 2 eggs lightly beaten
- 1 cup baby Bella or shiitake mushrooms thinly sliced
- 3 cups shredded cabbage or coleslaw mix
- ½ cup shredded carrots
- 2 teaspoons minced garlic
- 2 teaspoons grated fresh ginger
- 2 Tablespoons soy sauce
- 2 Tablespoons hoisin sauce
- 1 Tablespoon water
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar
- 2 teaspoons cornstarch
- Salt to taste
- 6 flour tortillas or mandarin pancakes
- ¼ cup sliced green onions
- ¼ cup cilantro chopped
- Heat the oil in a large saute pan over medium heat.
- Cook the chicken for 3 minutes, flip and cook the other side for 3 minutes, then remove the chicken from the pan.
- Next, cook the beaten eggs, then remove them from the pan.
- Add the mushrooms, cabbage, carrots, garlic, and ginger to the pan and saute for 5 to 7 minutes until the cabbage has wilted and the vegetables are lightly cooked.
- Add the chicken back into the pan.
- Whisk together all the sauce ingredients.
- Pour the sauce over the vegetables and chicken.
- Serve the filling in flour tortillas or mandarin pancakes.
- Top with ½ Tablespoon of sliced green onions and chopped cilantro.