Best Moo Shu Chicken Recipe | Classic Chinese Favorite

Moo shu chicken brings the flavors of your favorite Chinese restaurant straight to your kitchen. A quick stir-fry featuring juicy chicken, crunchy vegetables, and rich hoisin sauce, all served in warm, soft pancakes. You can make this restaurant-quality meal in just 30 minutes with ingredients you probably already have. Skip the takeout and enjoy this delicious, healthier version at home tonight.

Why You’ll Love This Recipe

This dish delivers big flavor without the hefty price tag of restaurant dining. You control the ingredients, which means less sodium and no mystery additives.

The colorful vegetables add crunch and nutrition to every bite. This recipe works perfectly for meal prep since the filling reheats beautifully throughout the week.

You can customize the spice level and vegetable mix to suit your family’s preferences. Wrapping everything in warm pancakes makes dinner feel interactive and fun for kids and adults alike.

Ingredients

For the Chicken and Vegetables

• 1 pound boneless skinless chicken breast, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 3 tablespoons vegetable oil, divided
• 3 cups shredded cabbage
• 1 cup shiitake mushrooms, sliced
• 1 large carrot, julienned
• 4 green onions, sliced
• 3 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 4 large eggs, beaten

For the Sauce

• 3 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sugar

For Serving

• 8-10 Mandarin pancakes or flour tortillas
• Extra hoisin sauce
• Sliced green onions

How to Make This Recipe

Step 1: Marinate the Chicken

Combine sliced chicken with soy sauce and cornstarch in a bowl. Mix everything together until the chicken pieces wear a light coating.

Let the chicken sit for 10 minutes while you prep the vegetables. This marinating step helps the meat stay tender and flavorful during cooking.

Step 2: Prepare the Sauce

Whisk together hoisin sauce, soy sauce, rice vinegar, sesame oil, and sugar in a small bowl. Set this mixture aside until you need it later.

The sauce comes together quickly, so make it before you start cooking. Having everything ready prevents scrambling during the stir-fry process.

Step 3: Cook the Eggs

Warm 1 tablespoon of oil in a large wok or skillet over medium-high heat.Pour in the beaten eggs and swirl them around the pan.

Let the eggs cook undisturbed for about 30 seconds until they set. Turn the eggs over or gently scramble them into large chunks, then move them to a plate.

Step 4: Stir-Fry the Chicken

Pour another tablespoon of oil into the same pan.Toss in the marinated chicken and spread it in a single layer.

Cook for 4-5 minutes, stirring occasionally until the chicken turns golden and cooks through.Take the chicken out of the pan and set it aside with the eggs.

Step 5: Cook the Vegetables

Pour the remaining oil into the hot pan. Add garlic and ginger, stirring for 30 seconds until they release their aroma.

Throw in the cabbage, mushrooms, and carrots. Stir-fry for 3-4 minutes until the vegetables soften but still retain some crunch.

Step 6: Combine Everything

Return the chicken and eggs to the pan with the vegetables. Pour the prepared sauce over everything.

Toss everything together for 1-2 minutes until the sauce coats all the ingredients. Add the green onions and give it one final stir.

Step 7: Warm the Pancakes

Steam the pancakes in a bamboo steamer for 2-3 minutes. Alternatively, wrap them in a damp paper towel and heat in the microwave for 30 seconds.

Keep the pancakes covered with a clean towel to maintain their warmth and softness while you serve.

Cooking Method Variations

Crockpot Method

Place chicken pieces in your slow cooker with half the sauce, cabbage, mushrooms, and carrots. Cook on low heat for 3 to 4 hours, or on high for about 2 hours.

Scramble the eggs separately in a pan just before serving. Stir the cooked eggs and remaining sauce into the slow cooker mixture.

This method works great when you need hands-free cooking. The flavors meld beautifully, though the vegetables will soften more than the stovetop version.

Sheet Pan Method

Toss chicken and vegetables with oil on a large baking sheet. Roast at 425°F for 20 minutes, stirring halfway through.

Scramble eggs in a skillet while the chicken roasts. Combine everything and drizzle with the sauce before serving.

This oven method requires less active cooking time. You free up your stovetop for warming pancakes or preparing side dishes.

Storage and Reheating

Storing Leftovers

Once cooled, place the chicken mixture into an airtight container and refrigerate for up to 4 days.

Keep the pancakes separate from the filling to prevent them from getting soggy. Wrap pancakes tightly in plastic wrap or store them in a sealed bag.

Freezing Instructions

Freeze the chicken filling for up to 3 months in freezer-safe containers. Let it cool completely before freezing to maintain the best texture.

Pancakes also freeze well when wrapped individually. Stack them with parchment paper between each one to prevent sticking.

Reheating Tips

Reheat the filling in a skillet over medium heat for 5-7 minutes, stirring occasionally. Add a splash of water or broth if it seems dry.

Microwave individual portions for 2-3 minutes, stirring halfway through. Steam or microwave the pancakes separately just before serving.

Tips, Tricks, and Serving Suggestions

What Is Moo Shu Chicken

This classic Chinese dish features stir-fried chicken and vegetables served with thin pancakes and hoisin sauce. The name “moo shu” comes from the yellow wood ear mushrooms that resemble sweet osmanthus flowers.

Traditional versions include wood ear mushrooms and day lily buds. Modern adaptations use more accessible ingredients while keeping the authentic flavors intact.

Choosing the Right Chicken

Slice chicken breast against the grain into thin strips. This cutting technique ensures tender meat that cooks quickly and evenly.

Chicken thighs work beautifully if you prefer darker meat. They stay moist during high-heat cooking and add extra richness to the dish.

Vegetable Substitutions

Swap cabbage for bok choy, napa cabbage, or coleslaw mix. These alternatives provide similar crunch and absorb the sauce wonderfully.

Add bell peppers, snow peas, or bean sprouts for extra color and nutrition. Cut all vegetables to similar sizes so they cook at the same rate.

Bamboo shoots and water chestnuts add authentic texture. You can find these canned in the Asian foods aisle of most grocery stores.

Making It a Healthy Dinner Recipe

This dish naturally fits into healthy dinner recipes when you load it with vegetables. The protein-to-vegetable ratio makes it satisfying without heavy calories.

Use low-sodium soy sauce to reduce the salt content. Increase the vegetable quantity and decrease the chicken for an even lighter version.

Serve with brown rice on the side instead of pancakes for added fiber. You can also use whole wheat tortillas as a nutritious pancake substitute.

Pancake Alternatives

Flour tortillas work perfectly when you can’t find Mandarin pancakes. Warm them briefly and they wrap the filling just as well.

Lettuce wraps turn this into a low-carb lunch idea. Butter lettuce or romaine leaves create crisp, refreshing vessels for the savory filling.

Make homemade pancakes with just flour, water, and a touch of oil. Roll the dough thin, cook in a dry skillet, and you have authentic pancakes in minutes.

Perfecting Your Stir-Fry Technique

Keep your pan or wok extremely hot throughout cooking. High heat creates that restaurant-quality sear and prevents vegetables from steaming.

Cook ingredients in batches rather than crowding the pan. Overcrowding drops the temperature and makes everything soggy instead of crispy.

Have all ingredients prepped before you turn on the heat. Stir-frying moves quickly, so you won’t have time to chop once you start cooking.

Sauce Adjustments

Double the sauce if you like extra for dipping or drizzling. Store leftover sauce in the refrigerator for up to a week.

Add sriracha or chili garlic sauce for a spicy kick. Start with a teaspoon and adjust to your heat preference.

Use tamari instead of soy sauce to make this recipe gluten-free. Pair it with gluten-free tortillas or lettuce wraps.

Meal Prep and Lunch Ideas

This recipe transforms into excellent lunch ideas for the week. Pack the filling and pancakes separately in containers for easy reheating at work.

Make a double batch and freeze half for those nights when cooking feels impossible. You’ll thank yourself when dinner comes together in minutes.

Chop all vegetables on Sunday for quick weeknight assembly. Store prepped ingredients in the refrigerator for 2-3 days.

Serving and Presentation

Arrange the warm filling in a large serving bowl in the center of the table. Place pancakes on a separate plate with hoisin sauce in a small dish.

Let everyone assemble their own wraps for an interactive dining experience. Kids especially enjoy building their own moo shu chicken with pancakes.

Garnish with toasted sesame seeds and extra green onions for restaurant-style presentation. A sprinkle of cilantro adds fresh brightness to each bite.

Wine and Beverage Pairings

Serve this dish with Riesling or Gewürztraminer for a perfect match. The slight sweetness balances the savory hoisin sauce beautifully.

Green tea makes an authentic non-alcoholic pairing. Its subtle flavor cleanses your palate between bites without overpowering the food.

FAQs

What is moo shu chicken made of?

Moo shu chicken contains stir-fried chicken, eggs, cabbage, mushrooms, and other vegetables mixed with hoisin-based sauce. You serve it wrapped in thin pancakes with extra hoisin for dipping.

Can you make moo shu chicken ahead of time?

You can make the filling up to 2 days ahead of time. Store it in the refrigerator and reheat gently before serving with freshly warmed pancakes.

What can I use instead of Mandarin pancakes?

Flour tortillas make an excellent substitute for traditional pancakes. You can also use lettuce wraps for a low-carb option or make homemade pancakes with simple ingredients.

Is moo shu chicken healthy?

This dish offers a good balance of protein and vegetables with moderate calories. Control the sodium by using low-sodium soy sauce and increase vegetables for an even healthier version.

Recipe Card

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

• 1 pound chicken breast, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 3 tablespoons vegetable oil, divided
• 3 cups shredded cabbage
• 1 cup sliced mushrooms
• 1 carrot, julienned
• 4 green onions, sliced
• 3 garlic cloves, minced
• 1 teaspoon grated ginger
• 4 eggs, beaten
• 3 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 8-10 pancakes or tortillas

Instructions

1. Combine the chicken with soy sauce and cornstarch, and let it marinate for 10 minutes.
2. Whisk together all sauce ingredients and set aside
3. Cook beaten eggs in 1 tablespoon oil, then remove
4. Stir-fry chicken in 1 tablespoon oil until golden, then remove
5. Add remaining oil and cook garlic and ginger for 30 seconds
6. Stir-fry vegetables for 3-4 minutes
7. Return chicken and eggs to pan
8. Pour sauce over everything and toss for 1-2 minutes
9. Add green onions and stir
10. Serve with warm pancakes and extra hoisin sauce

Notes

Cut chicken against the grain for tender results. Prep all ingredients before starting since stir-frying moves quickly. Use whatever vegetables you have on hand.