Slice the chicken breast into thin strips. Shred the cabbage, julienne the carrots, and slice the mushrooms. Chop the green onions and set them aside.

In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Pour in the beaten eggs, scrambling until cooked through, then remove and set aside.

In the same skillet, add the remaining tablespoon of oil. Once heated, add the sliced chicken, seasoning with salt and pepper. Cook until chicken is no longer pink, about 5-7 minutes.

Add the shredded cabbage, julienned carrots, and sliced mushrooms to the skillet. Stir-fry for another 4-5 minutes until vegetables are tender but still have some crunch.

Return the scrambled eggs to the skillet. Drizzle in the soy sauce and hoisin sauce, mixing everything together thoroughly. Cook for another minute to let the flavors meld.

Serve the Moo Shu Chicken hot with warm Chinese pancakes or tortillas. Add your favorite toppings and enjoy!