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Mu Shu Chicken

We modified this recipe from a few others, as our contribution to a group camp potluck. It was a hit.

Marinade Ingredients

Mu Shu Ingredients

Pre-Camp Preparation

  1. Stir all marinade ingredients together in a medium mixing bowl until combined. Store in a sealed container. Keep cool​

  2. Whisk eggs and cook as a thin omelet. When cooked, slice into pieces about 1/8" wide and 1"to 2" long. Store in a ziplock bag. Keep cool.

  3. Slice mushroom caps into thin strips. Store in a ziplock bag. Keep cool.

  4. Slice scallions into thin diagonal strips. Store in a ziplock bag. Keep cool.


  1. Combine chicken and half of the marinade in a bowl. Stir until evenly coated, and let sit for 5 minutes.

  2. In pan or wok on high heat, add a tablespoon or so of oil, then transfer the chicken to the pan, discarding any leftover marinade.

  3. Stir the chicken from time to time, breaking it up. When it has browned a little, about 3-4 minutes, transfer it to a separate plate and set aside.

  4. Add remaining oil to the pan, then add cole slaw, mushrooms, and half of the scallions. Cook for 2-3 minutes, or until cabbage has wilted and become soft.

  5. Add remaining marinade and toss to combine. Cook for an additional 2 minutes, then stir in chicken and sliced egg and toss or stir until combined.

  6. Sprinkle with the remaining scallions.

  7. Serve immediately with won ton skins; garnish with extra scallions or toasted sesame seeds if wanted.


  • This recipe serves 4-6.

  • For Mu Shu Pork, substitute 1 pound boneless pork chops, sliced into thin strips, instead of the chicken. You should have good results if you velvet the pork.

  • You can use flour tortillas or lettuce cups instead of won ton skins, or serve over rice or quinoa.

  • We found the mix slightly saltier than we'd have preferred; no need for extra salt. But if you like, you can add extra salt, pepper, hoisin sauce, and soy sauce after combining the chicken and egg with the cooked vegetables..