Description
Moo Shu Chicken is a classic Chinese-American dish that wraps tender strips of chicken, crisp-tender veggies, and savory-sweet hoisin sauce in soft, warm pancakes. Think of it as a stir-fry-meets-wrap situation, loaded with texture, flavor, and pure satisfaction. Traditionally made with pork, this version uses chicken for a lighter twist without sacrificing any of the iconic umami-packed taste. It’s fast, easy, and wildly delicious.
Ingredients
For the chicken + marinade:
1 lb boneless, skinless chicken thighs or breasts, thinly sliced
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon sesame oil
For the stir-fry:
2 tablespoons vegetable oil
2 eggs, lightly beaten
2 cups shredded green cabbage (or coleslaw mix)
1 cup sliced shiitake or button mushrooms
1 small carrot, julienned or grated
2 green onions, sliced
2 cloves garlic, minced
1 teaspoon grated fresh ginger (optional but excellent)
For the sauce:
3 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
To serve:
Chinese-style Mandarin pancakes (or small flour tortillas as an easy sub)
Extra hoisin sauce for spreading
Sliced green onions for garnish
Instructions
Marinate the chicken: In a bowl, toss chicken with soy sauce, cornstarch, and sesame oil. Let it sit while you prep everything else—about 10–15 minutes is perfect.
Mix the sauce: In a small bowl, whisk together hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
Scramble the eggs: Heat a large nonstick skillet or wok over medium-high heat. Add a splash of oil, pour in the beaten eggs, and scramble just until set. Remove and set aside.
Cook the chicken: In the same skillet, add another tablespoon of oil. Add marinated chicken and stir-fry until browned and cooked through, about 4–5 minutes. Transfer to a plate.
Stir-fry the veggies: Add a little more oil if needed. Toss in cabbage, mushrooms, carrots, garlic, ginger, and green onions. Stir-fry until just tender but still vibrant, about 3–4 minutes.
Bring it all together: Return the chicken and eggs to the pan. Pour in the sauce and toss everything together to coat. Cook another minute or two until everything’s hot and glossy.
Warm your pancakes: Quickly heat them in a dry skillet or microwave, stacked between damp paper towels.
Assemble and devour: Spread a little hoisin sauce on each pancake, add a scoop of moo shu mixture, roll it up, and enjoy your masterpiece.
Notes
This is a full meal on its own, but it pairs beautifully with steamed edamame, sesame cucumber salad, or a little jasmine rice if you want to bulk things up. Add chili crisp on the side for a kick.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~420 kcal per serving
- Fat: ~18g
- Carbohydrates: ~30g
- Protein: ~28g