A quick and flavorful Mu Shu Chicken made with tender chicken, eggs, and crisp vegetables tossed in a savory hoisin-soy sauce blend.

2 tablespoons vegetable oil

2 large eggs, whisked

2 teaspoons minced ginger

1 garlic clove, minced

3 cups chopped Napa cabbage (or 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

Sliced scallions (for serving)

Cooked white rice (for serving)

Warmed flour tortillas (for serving)

Extra hoisin sauce (optional)

Cook Mode Prevent your screen from going dark

Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Add the whisked eggs, scramble, then transfer to a plate and set aside.
Heat the remaining tablespoon of oil in the same skillet. Add minced ginger and garlic, cooking for about 1 minute until fragrant.
Add the Napa cabbage and sliced mushrooms. Cook for about 5 minutes until the cabbage is tender.
Stir in soy sauce, hoisin sauce, and sesame oil until everything is well coated.
Add the shredded chicken and scrambled eggs back into the skillet. Cook for about 2 minutes until heated through and combined.
Serve immediately over rice or in warm tortillas, garnished with scallions and extra hoisin sauce if desired.

Rotisserie chicken works great for a quick shortcut.

Swap shiitake mushrooms with button or cremini if needed.

Add chili flakes or chili sauce for a spicier version.

Store leftovers in the refrigerator for up to 5 days.

Reheat on the stovetop with a splash of sauce if needed.