Moo Shu Chicken
Moo Shu Chicken is a flavorful Chinese-American stir-fry featuring tender chicken, crisp vegetables, and savory hoisin sauce, wrapped traditionally in thin Mandarin pancakes. This recipe offers an authentic yet approachable way to enjoy this classic at home.
Equipment
- Wok or large nonstick skillet
- Sharp chef’s knife
- Mixing bowls
- Spatula
- Steamer or pan for warming pancakes
Ingredients
- 1 lb chicken breast or thighs, thinly sliced
- 2 cups Napa cabbage, shredded
- 1 cup shiitake mushrooms, sliced
- 1/2 cup bamboo shoots, julienned
- 2 scallions, sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp hoisin sauce
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice wine or dry sherry
- 2 tsp sesame oil
- Mandarin pancakes or flour tortillas
- Vegetable oil for stir-frying
Instructions
- Marinate chicken with soy sauce, rice wine, and a pinch of salt for 10 minutes.
- Heat wok with oil; stir-fry chicken until just cooked; remove and set aside
- In the same wok, stir-fry garlic, ginger, mushrooms, cabbage, and bamboo shoots until tender-crisp.
- Return chicken to wok; add hoisin sauce, sesame oil, and scallions; toss to combine.
- Warm pancakes separately in a pan or steamer.
- Serve by spooning filling onto pancakes; roll or fold to eat.
Notes
- For juicier chicken, slice against the grain and avoid overcooking.
- Cook vegetables in batches to maintain crispness and vibrant color.
- Use freshly made or store-bought Mandarin pancakes; warm gently before serving.
- For a healthier option, serve with lettuce wraps instead of pancakes.
- Leftovers reheat well but keep pancakes separate to avoid sogginess.