Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Moo Shu Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 65 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stir-Fry
  • Cuisine: Chinese-American

Description

Moo Shu Chicken is a delicious Chinese-American stir-fry dish featuring tender chicken, scrambled eggs, and crisp vegetables wrapped in soft Mandarin-style pancakes or small flour tortillas. This quick and easy recipe is perfect for a flavorful weeknight dinner that balances savory sauces with fresh ingredients.

Ingredients

Chicken Marinade

  • 1 pound boneless, skinless chicken breasts, thinly sliced
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons cornstarch (divided)

Sauce

  • 1 tablespoon hoisin sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch

Other Ingredients

  • 2 tablespoons vegetable oil
  • 2 eggs, lightly beaten
  • 2 cups shredded green cabbage
  • 1 cup sliced shiitake or white mushrooms
  • 1/2 cup shredded carrots
  • 2 green onions, sliced
  • 2 garlic cloves, minced
  • 8 Mandarin-style pancakes or small flour tortillas
  • Extra hoisin sauce for serving

Instructions

  1. Marinate Chicken: In a bowl, combine the thinly sliced chicken breasts with 2 tablespoons soy sauce, 1 teaspoon cornstarch, and sesame oil. Let this mixture marinate for 10 to 15 minutes to absorb the flavors.
  2. Prepare Sauce: In a small bowl, whisk together hoisin sauce, oyster sauce, rice vinegar, and the remaining teaspoon of cornstarch until well combined. Set aside for later use.
  3. Cook Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for about 4 to 5 minutes until it is cooked through and no longer pink inside. Remove the chicken from the skillet and set it aside.
  4. Scramble Eggs and Cook Vegetables: Add the remaining tablespoon of vegetable oil to the same skillet. Pour in the lightly beaten eggs and scramble them until just set. Then add the minced garlic, sliced mushrooms, shredded cabbage, and shredded carrots. Stir-fry the vegetables for 2 to 3 minutes until they are just tender but still crisp.
  5. Combine and Finish: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture. Stir everything together thoroughly and cook for another 1 to 2 minutes until the sauce is heated through and evenly coats the ingredients.
  6. Warm and Serve: Warm the Mandarin-style pancakes or small flour tortillas according to package instructions. Serve the Moo Shu Chicken filling alongside extra hoisin sauce. Spoon the filling onto each pancake, roll it up, and enjoy your flavorful Moo Shu Chicken wraps.

Notes

  • You can use pre-shredded coleslaw mix to save time and effort on prepping the vegetables.
  • For variation, swap the chicken with pork or tofu to suit different dietary preferences.
  • Mandarin-style pancakes are traditional, but small flour tortillas make a convenient and tasty substitute.

Find it online: https://slsrecipes.com/moo-shu-chicken-recipe/