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Moo Shu Chicken

Moo Shu Chicken

Moo Shu Chicken is a quick and flavorful Chinese-inspired stir-fry featuring tender chicken, fresh shredded cabbage, wood ear mushrooms, carrots, scrambled eggs, and green onions all tossed in a savory and slightly sweet hoisin-soy sauce blend. Wrapped in thin Mandarin pancakes or served over rice, this dish offers a balanced, delicious meal that’s perfect for busy weeknights and easily customizable.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Protein & Eggs

  • 1 lb boneless chicken breast, thinly sliced
  • 2 large eggs, lightly beaten

Vegetables

  • 2 cups shredded cabbage
  • 1 cup wood ear mushrooms, rehydrated and chopped
  • 1 medium carrot, shredded or thinly sliced
  • 3 green onions, chopped

Sauces & Seasonings

  • 2 tablespoons hoisin sauce
  • 2 tablespoons soy sauce (or gluten-free soy sauce for gluten-free option)
  • 1 tablespoon sesame oil
  • 1 tablespoon Shaoxing wine or dry sherry (optional)
  • 1/2 teaspoon Chinese five-spice powder
  • 2 teaspoons cooking oil (vegetable, canola, or peanut oil)

Wraps

  • 8–10 thin Mandarin pancakes or flour tortillas (rice paper wraps for gluten-free option)

Instructions

  1. Prepare the Ingredients: Thinly slice the chicken breast and shred the cabbage and carrots. Rehydrate wood ear mushrooms if dried, then chop into bite-sized pieces. Beat the eggs and chop green onions to have everything ready for quick cooking.
  2. Cook the Chicken: Heat a wok or large skillet over medium-high heat with a little cooking oil. Add the chicken slices and cook until just opaque and lightly browned. Remove the chicken and set aside to prevent overcooking later.
  3. Scramble the Eggs: Add a small bit of cooking oil to the pan and pour in the beaten eggs, gently stirring until scrambled and just set. Remove and combine with the cooked chicken for the filling.
  4. Stir-Fry the Vegetables: Add cabbage, carrots, mushrooms, and green onions to the hot pan with a touch of oil. Toss frequently until vegetables are crisp-tender, preserving their texture and vibrant color.
  5. Combine and Season: Return chicken and eggs to the pan with the vegetables. Stir in hoisin sauce, soy sauce, sesame oil, optional Shaoxing wine, and Chinese five-spice powder. Toss everything until well-coated and hot throughout.
  6. Serve with Pancakes: Warm the Mandarin pancakes and spoon generous amounts of the filling onto each. Roll or fold the pancakes and enjoy a delicious handheld meal.

Notes

  • Use high heat to keep vegetables crisp and chicken tender without steaming.
  • Prep all ingredients in advance as stir-frying happens quickly.
  • Don’t overcrowd the pan; stir-fry in batches if needed for even cooking.
  • Taste and adjust the sauce before serving to balance sweetness or saltiness.
  • Serve immediately for the best texture and flavor.
  • For gluten-free, substitute soy sauce with gluten-free soy sauce and use rice paper wraps instead of pancakes.
  • For a vegetarian version, replace chicken with tofu or tempeh.
  • Add chili peppers or chili garlic sauce for a spicy twist.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stir-Frying
  • Cuisine: Chinese
  • Diet: Can be Gluten Free (if using gluten-free soy sauce and wraps)

Nutrition

  • Serving Size: 1 serving (approx. 1/4 of filling plus 2 pancakes)
  • Calories: 320 kcal
  • Sugar: 6 g
  • Sodium: 700 mg
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 4 g
  • Protein: 30 g
  • Cholesterol: 140 mg

Keywords: Moo Shu Chicken, Chinese stir-fry, Mandarin pancakes, quick dinner, easy Chinese recipe, healthy chicken recipe, hoisin sauce, five-spice