If you crave takeout but want something even better, this Moo Shu Chicken is absolutely unbeatable! Imagine tender strips of juicy chicken, crisp veggies, and fluffy scrambled eggs-all tossed in a savory sauce and wrapped in warm Mandarin-style pancakes.
The flavors are bright, umami-packed, and perfectly balanced, with just the right hint of sweetness. Every bite is satisfyingly crisp and saucy, making this one irresistible dish you'll want on repeat.
It's surprisingly easy to make at home and comes together in just 40 minutes-a total weeknight winner! Whether you're feeding your family or treating friends to a fun DIY dinner, this recipe brings restaurant magic to your table.
Inspired by my go-to Chinese spot and countless cozy nights in, this Moo Shu Chicken is the real deal. Don't be surprised if it becomes your new favorite stir-fry!
Why You'll Love This Recipe
- Brings authentic restaurant flavor to your own kitchen-no takeout required!
- Quick and easy, ready in under 40 minutes from start to finish
- Packed with crisp, colorful veggies and lean protein for a balanced meal
- Fun and interactive-everyone builds their own flavorful wraps at the table
Key Ingredients for Moo Shu Chicken
See recipe card below for full list of measurements, ingredients, and instructions.Boneless, Skinless Chicken Breast
Chicken breast is at the heart of this stir-fry, providing lean, tender protein that soaks up the savory sauce beautifully. Slice it thinly across the grain for quick cooking and a more tender bite. Feel free to substitute chicken thighs for extra juiciness, or even swap in sliced pork or tofu for a twist.
Napa Cabbage
Napa cabbage gives Moo Shu Chicken its signature sweet crunch. Look for a fresh, heavy head with crisp leaves. Slice the cabbage into thin shreds so it cooks quickly, and don't skip it-this veggie is the backbone of the classic texture.
Shiitake Mushrooms
Shiitake mushrooms offer deep, earthy flavor that makes the filling rich and satisfying. Fresh is best, but rehydrated dried shiitakes work well too. Cremini or white mushrooms can substitute in a pinch, though they'll be a bit milder.
Mandarin Pancakes
Soft, slightly chewy Mandarin pancakes are essential for wrapping the fragrant filling. Find them in the freezer section of most Asian markets. In a hurry, warm flour tortillas make an easy substitute, though the experience is more authentic with real Mandarin pancakes.
Hoisin Sauce
This thick, sweet-savory sauce ties everything together with umami and a touch of spice. Use a good-quality hoisin, and adjust the amount to taste. For a lower-sugar option, you can thin it with a little soy sauce or use a homemade version.
Instructions for Moo Shu Chicken
See recipe card below for full list of measurements, ingredients, and instructions.Marinate the Chicken
Combine the sliced chicken with 1 tablespoon soy sauce, Shaoxing wine, and cornstarch in a bowl. Mix well until the chicken is evenly coated, then let it marinate for at least 10 minutes while you prepare the other ingredients.
Scramble the Eggs
Heat ½ tablespoon vegetable oil in a large skillet or wok over medium heat. Pour in the beaten eggs and gently scramble until just set, about 1-2 minutes. Transfer the eggs to a plate and set aside.
Sauté the Chicken
Increase the heat to high and add 1 tablespoon oil to the pan. Add marinated chicken in a single layer and stir-fry until just cooked through and lightly golden, about 3-4 minutes. Remove chicken to a plate.
Stir-Fry the Vegetables
Add the remaining ½ tablespoon oil to the pan. Toss in the garlic, ginger, and scallions, and stir-fry for 30 seconds until fragrant. Add mushrooms, carrots, bamboo shoots (if using), and cabbage. Stir-fry for 2-3 minutes until the veggies are crisp-tender.
Assemble the Filling
Return the chicken and eggs to the skillet with the veggies. Add the remaining 1 tablespoon soy sauce, sesame oil, hoisin sauce, sugar, and black pepper. Toss everything together for 1-2 minutes until well combined and heated through.
Build and Serve the Wraps
Spoon the Moo Shu filling onto warm Mandarin pancakes. Drizzle extra hoisin sauce if desired and garnish with sliced cucumber and scallions. Roll up and enjoy immediately.
Recipe Variations
Try It Vegetarian
Replace the chicken with firm, sliced tofu or extra mushrooms for a delicious vegetarian Moo Shu. Just be sure to press the tofu ahead of time so it gets golden and crisp in the pan.
Make It Gluten-Free
Simply use tamari instead of soy sauce and swap in gluten-free hoisin sauce. For the wraps, look for gluten-free tortillas or serve your Moo Shu over steamed rice.
Kick Up the Heat
Love spice? Add a teaspoon of chili garlic sauce or a pinch of crushed red pepper flake to your stir-fry for an extra punch of flavor.
Pork Instead of Chicken
Classic Moo Shu uses pork-just thinly slice pork tenderloin and cook it the same way as chicken for a slightly sweeter, richer result.
More Veggies, More Crunch
Add bell peppers, snow peas, or bean sprouts for extra color and crunch. Moo Shu is flexible, so feel free to use up whatever crisp veggies you have on hand!
Serving Suggestions
Serve Moo Shu Chicken with steamy Mandarin pancakes or thin flour tortillas, and don't forget the extra hoisin sauce for drizzling. Round out your feast with a side of steamed jasmine rice, a simple cucumber salad, or homemade hot and sour soup to make it a memorable meal. Garnish with sliced scallions and crisp cucumber for a refreshing finishing touch.
Storage and Reheating
Store leftover Moo Shu Chicken filling (without pancakes) in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through, or microwave in short bursts, stirring in between. Mandarin pancakes can be kept refrigerated, wrapped in a damp paper towel, and gently steamed or microwaved to rewarm. Freezing is not recommended, as the vegetables can become watery upon thawing.
Frequently Asked Questions About Moo Shu Chicken (FAQ)
Q: Can I use rotisserie chicken or leftover cooked chicken?A: Absolutely! Just shred or thinly slice, add in Step 5, and heat until combined. The texture will be a bit different, but it's a quick shortcut.
Q: Where can I find Mandarin pancakes?A: Check the frozen food section at your local Asian grocery store. If you can't find them, flour tortillas or even large lettuce leaves work well as stand-ins.
Q: Is Moo Shu Chicken spicy?A: Not traditionally-it's more savory and slightly sweet. If you want heat, add chili garlic sauce or sriracha to taste.
Ready to skip the takeout line? This Moo Shu Chicken is just too delicious and easy not to try. You'll love every saucy, crunchy bite! Let me know how yours turns out-leave a comment and a rating below after you make it.
Ingredients
- 1 lb boneless, skinless chicken breast, thinly sliced
- 2 tablespoons soy sauce, divided
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil, divided
- 2 large eggs, lightly beaten
- 2 cups Napa cabbage, thinly shredded
- 1 cup shiitake mushrooms, stems removed and thinly sliced
- 1 cup carrots, cut into matchsticks
- ½ cup bamboo shoots, thinly sliced (optional)
- 3 scallions, sliced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 8 Mandarin pancakes (or small flour tortillas), warmed
- ¼ cup hoisin sauce (plus more for serving)
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- ¼ teaspoon black pepper
- Sliced cucumber and extra scallions, for garnish (optional)
Instructions
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1In a bowl, mix chicken strips with 1 tablespoon soy sauce, Shaoxing wine, and cornstarch. Marinate for 10 minutes.
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2Heat ½ tablespoon oil in a wok over medium. Add eggs, scramble until just set, and transfer to a plate.
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3Add 1 tablespoon oil to the wok. Stir-fry chicken for 3-4 minutes until golden and just cooked. Transfer to a plate.
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4Add last ½ tablespoon oil, then stir-fry garlic, ginger, and scallions for 30 seconds. Add mushrooms, carrots, bamboo shoots, and cabbage. Cook, stirring, for 2-3 minutes.
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5Return chicken and eggs to the pan. Add remaining 1 tablespoon soy sauce, sesame oil, hoisin sauce, sugar, and pepper. Stir well and heat through, about 2 minutes.
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6Serve hot, spooned onto Mandarin pancakes. Add extra hoisin sauce, cucumber, and scallions as desired. Roll and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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