The First Time I Cooked This (Spoiler: Floured Counter… Everywhere)
You know how some recipes just sneak up on you and make it into your regular kitchen rotation without asking permission? That’s Moo Shu Chicken for me. First time I tried making it, I thought, “How hard could it be?” (answer: harder than expected when your soy sauce is hiding behind the flour). Anyway, there I am, flour on my shirt, pancake attempts turning into abstract art, but the kitchen smelled amazing. My neighbor, who only pops by when I burn stuff, actually came in for a taste. And now, it’s weirdly become my go-to dinner when I want to impress people but don’t want to fuss too much. Plus I get an odd thrill from rolling up the pancakes my own way, even when they look a bit lopsided!
Why You’ll Love This (Or At Least, Why My Family Does!)
I make Moo Shu Chicken when everybody’s got the hangries but I’m bored of stir-fry (and I’ve run clean out of inspiration). My family goes bonkers for it—maybe it’s the way you get to play with your food and make little pancake wraps, or possibly just the hoisin sauce, who knows. For me, this dish is a weeknight hero, except that time the pancakes glued themselves to the pan; that was a bit of a saga (and yes, store bought pancakes totally work if you’re in a pinch… I won’t say a word).
What You’ll Need (Don’t Panic: Substitutions Welcome)
- 2 chicken breasts, thinly sliced (sometimes I use thighs, or honestly leftover rotisserie chicken on sluggish nights, it all works)
- 3 cups shredded cabbage (Napa is traditional, but I’ve subbed in coleslaw mix—don’t tell my Chinese friends!)
- 4 scallions, sliced into little rounds
- 2 eggs, lightly beaten (or toss in 3 if you’re feeling eggy… my husband likes things, well, eggy)
- 2-3 shiitake mushrooms, sliced (when I’m lazy, button mushrooms sneak in)
- 1 medium carrot, julienned (not gonna lie, I use pre-shredded carrots most weeknights)
- 2 cloves garlic, minced (or a heaping teaspoon of jarred garlic—yeah, I said it!)
- 2 tablespoons soy sauce (my Gran swore by Pearl River Bridge, sometimes I buy whatever’s cheap on the shelf… tastes about the same to me)
- 2 tablespoons hoisin sauce, plus extra for serving
- 1 tablespoon sesame oil (trust me—well, usually; skip if you don’t like sesame)
- 1 tablespoon neutral oil for cooking (veggie, canola, or even a sneaky glug of olive in a pinch)
- 8-10 Mandarin pancakes (store-bought, or improvise with tortillas if you’re not in a purist mood—no judgment here)
How To Pull Off Moo Shu Chicken (Winging It Encouraged)
- Heat a large nonstick or well-loved skillet (if it’s dodgy, just use more oil) over medium-high. Splash in your neutral oil. Once it’s shimmering, throw in the chicken and a splash of soy sauce. Give it about 3-4 minutes, stirring so it doesn’t sulk and stick. Scoop it out—don’t worry if a few bits look extra golden; those end up tasty, promise.
- Crank the heat to medium; pour in those beaten eggs and scramble until just set. (This is where I sneak bites—I have no shame.) Take out and reserve with the chicken.
- Toss in the mushrooms, carrot, scallions, and garlic. Stir for 1-2 minutes. Add the cabbage, and keep swirling everything around. It will look like too much cabbage, but it wilts down, trust me (if your pan’s so full you can hardly stir, just wait, patience is a virtue in cabbage land).
- Return the chicken and eggs to the pan. Pour over the hoisin, sesame oil, and the rest of the soy sauce. Mix around until everything’s glossy but don’t overcook (no one likes sad, limp slaw). Taste and see—add more hoisin if you like it sticky-sweet. (I always do.)
- Meanwhile, steam the Mandarin pancakes. Or, okay, you can microwave them between damp paper towels for 30 seconds; they won’t win beauty contests but they warm up fine.
- Spoon the filling into the pancakes, roll ’em up, and make a mess eating them (if you’re me, at least—my daughter is unnaturally tidy about this part).
Things I’ve Learned The Messy Way
- If your pancakes crack, just call them “rustic” and move on.
- Actually, I find it works better if the filling’s a bit cool before wrapping—it keeps things tighter somehow.
- Too much hoisin? More than three tablespoons and it turns gluey… voice of experience here.
- Forgot the mushrooms once—didn’t ruin the dish, so don’t stress.
All the Weird Moo Shu Experiments
I’ve jazzed this up with leftover roast duck (pretty epic), tried it with tofu (the effort to squeeze water out… not my jam), and occasionally add a squirt of sriracha for heat. Once made it vegetarian with jackfruit—wouldn’t do that twice, not even for my vegan cousin! (No offense, Zoe.) But you do you. Oh, and once I tried using flour tortillas and, well, they tasted fine but kind of fell apart—still, better than nothing if you’re outta pancakes.
Equipment: What You Got, What Works
Big nonstick skillet is the dream, but cast iron or a deep wok are grand, too. Only got a basic frying pan? About 90% as good! Pancake steamer baskets look cool, but honestly, I just use the microwave trick 90% of the time. Want to try making pancakes from scratch? I liked this Mandarin pancake recipe from Serious Eats but… yikes, not every Monday night.
Where To Stash Leftovers (If You Have Any, You Hero)
Leftovers go into any old airtight container and, pro tip, the filling’s flavor gets deeper overnight. Though honestly, in my house it never lasts more than a day (my son calls dibs for lunch before the plates hit the sink). If you do end up with extra, the pancakes reheat decently with a dab of water and a zap in the microwave. Or just eat the filling over rice, which is good enough for breakfast—I mean, why not?
How We Serve It (My Family’s Quirks)
I put everything out, buffet style (I’m not playing short order cook for anyone). We all build our wraps at the table. And, okay, my brother-in-law adds spicy chili crisp to his. Try that if you like a little fire in your belly. A handful of chopped peanuts is tasty too, though my kids toss them everywhere so, your call.
Stuff I’ve Messed Up (So You Don’t Have To)
- Don’t rush the egg step. I once tried cooking the eggs on high heat and they turned into rubber bands—never again.
- Tried dumping in cold chicken straight from the fridge—not great; makes everything soggy. Just let it sit out a bit, you’ll thank me.
- Oh, and cabbage gets way smaller after it wilts, so don’t fret if it barely fits at first (I know, I’ve said this twice—it’s important!).
Real-Life Questions People (Actually) Have Asked
- Can I make this gluten free? Absolutely! Just swap the pancakes for lettuce wraps (or any GF wrap, I found a good one at Minimalist Baker) and grab a gluten free hoisin.
- Do I have to use hoisin? You’re the boss—though it’s kind of the heart and soul of Moo Shu Chicken. If you hate it, extra soy and a bit of honey can work.
- Can you freeze the filling? Probably, I never have (it’s gone too quick) but it should freeze up just fine for a month or so. Defrost gently, though.
- I can’t find Mandarin pancakes—what now? Try flour tortillas or honestly, even big lettuce leaves. It’s not textbook Moo Shu, but it’s dinner.
- Any good sides? Steamed rice, cucumber salad, or even a pile of edamame. Or nothing! It’s a meal on its own if you’re lazy—I’ve been there.
Oh, and by the way, for a little kitchen wisdom, check out Just One Cookbook’s Moo Shu Chicken—her photos are way less blurry than mine usually are.
Ingredients
- 1 lb boneless, skinless chicken breast, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 3 cups shredded Napa cabbage
- 1 cup shiitake mushrooms, sliced
- 2 eggs, lightly beaten
- 1/2 cup shredded carrots
- 1/4 cup green onions, sliced
- 1/4 cup hoisin sauce
- 8 Mandarin pancakes or flour tortillas
Instructions
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1In a bowl, toss sliced chicken breast with soy sauce and cornstarch. Let marinate for 10 minutes.
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2Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken and stir-fry until cooked through. Remove chicken and set aside.
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3Add the remaining 1 tablespoon oil to the pan. Stir-fry cabbage, mushrooms, carrots, and green onions until softened, about 3-4 minutes.
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4Push vegetables to the side and pour beaten eggs into the pan. Cook, stirring gently, until just set. Mix eggs with vegetables.
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5Return cooked chicken to the pan. Add hoisin sauce and stir everything together until well combined and heated through.
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6Serve the Moo Shu Chicken mixture inside Mandarin pancakes or tortillas. Roll up and enjoy.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
320cal
Protein:
28 gg
Fat:
12 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
28 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
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.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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