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Mushu Chicken with Rice
with carrots / shiitakes / cabbage

Active: 40 min Total: 40 min
Mushu Chicken is a classic Chinese take-out item that is easy and fast to make at home. We last featured this recipe in 2018, and it got great reviews for being quick and using few dishes to cook. Instead of making these as wraps, serve the flavorful filling over rice.


Mushu Chicken with Rice:
  • Rice, white and uncooked - 1 cup
  • Tamari - 2 Tbsp
  • Mirin - 1 Tbsp (sub rice vinegar)
  • Brown sugar - 2 tsp
  • Water - 1/2 cup
  • Cornstarch - 1 Tbsp
  • Carrots - 8 oz , finely diced
  • Mushrooms, shiitakes - 8 oz , sliced (look for pre-sliced)
  • Green onions - 2 stalks , chopped, green and white parts separate
  • Garlic - 3 cloves , chopped
  • Chicken breasts, boneless and skinless - 1 lb , thinly sliced
  • Oil, cooking - 1 Tbsp
  • Coleslaw mix - 10 oz (sub thinly sliced cabbage)
  • Hoisin sauce, gluten-free - for serving


  1. Rice - (Skip if rice was made ahead for Wednesday.) Rinse white rice until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Rice is done when it's absorbed all the water, ~20 minutes. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Make stir-fry sauce - Mix together Tamari, mirin, brown sugar, water, and cornstarch. (Can be done up to 5 days ahead)
  3. Carrots - Dice carrots. (Can be done up to 5 days ahead)
  4. Mushrooms / Green onions / Garlic - Prep as directed. Store separately. (Can be done up to 3 days ahead)
  5. Chicken - Slice into thin strips. Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)


  1. Heat a wok over medium-high heat. Add oil and then carrots and mushrooms. Saute until tender, ~3 minutes.
  2. Add in white parts of green onions, garlic, and coleslaw mix with a pinch of salt. Saute for 2 minutes to get coleslaw started cooking.
  3. Push all the vegetables to the side, forming a hole in the middle (like a donut). Place chicken in the donut hole. Give your sauce a stir, and then pour it over the chicken.
  4. Once sauce starts to bubble and darken, toss to mix. Continue to stir-fry until chicken is cooked through (since the chicken has been sliced into thin strips, this shouldn't take more than another 4 to 5 minutes).
  5. If rice was made ahead, reheat in the microwave.
  6. Serve mushu stir-fry over rice with hoisin sauce (or Sriracha) and green onions on top. Enjoy!

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