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Moo Shu Chicken Recipe
Ben Carraoli

Moo Shu Chicken Recipe

I’ve always loved recreating restaurant favorites in my own kitchen, and Moo Shu Chicken quickly became one of my top picks. After trying it at a local spot, I knew I had to bring it home.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 4
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 lb. boneless skinless chicken breasts, cut into thin strips (or thighs for extra juiciness) – ensures even cooking
  • 3 tablespoons canola oil divided – helps in sautéing without overpowering flavors
  • 2 large eggs beaten – adds protein and a silky texture
  • 1 cup sliced shiitake mushrooms – fresh is best; can substitute with cremini or button mushrooms
  • 3 cups sliced green cabbage – Napa or green cabbage works shredded for tenderness
  • 2 teaspoons grated fresh ginger – adds a warm aromatic kick
  • 2 tablespoons low-sodium soy sauce – balances umami without excess salt
  • 2 tablespoons hoisin sauce – provides sweet savory depth; can swap half with oyster sauce
  • ½ teaspoon sesame oil – adds nutty aroma
  • 2 teaspoons cornstarch – thickens the sauce nicely

Method
 

  1. Start by heating a little oil in your skillet and pouring in the beaten eggs. Cook until set, then remove and slice into thin strips. This adds protein and texture without overwhelming the dish.
  2. Add remaining oil and sauté the chicken strips until lightly browned and cooked through. This ensures tender pieces that soak up the sauce perfectly.
  3. Add mushrooms, cabbage, and grated ginger to the skillet. Stir-fry until vegetables are just tender, keeping a slight crunch for texture.
  4. Mix soy sauce, hoisin, sesame oil, and cornstarch together. Pour over the chicken and vegetables, tossing to coat. The sauce will thicken slightly and cling to each ingredient.
  5. Return the sliced eggs to the skillet and gently fold into the mixture. This brings all the flavors together beautifully.
  6. Warm your pancakes or tortillas, spoon in the Moo Shu Chicken, and garnish with green onions. Roll or fold and enjoy immediately.

Notes

  • I always slice my chicken thin to ensure it cooks quickly and stays tender.
  • Using fresh ginger makes a huge difference in aroma and taste.
  • I prefer flour tortillas for convenience, but mandarin pancakes give a more authentic feel.
  • Don’t overcook the cabbage; I like it slightly crisp for texture contrast.