Moo Shu Chicken is a flavorful and satisfying dish that brings the comfort of a Chinese restaurant favorite right into your home.
Tender strips of chicken are stir-fried with crisp vegetables, savory aromatics, and a rich, slightly sweet sauce, all meant to be wrapped up in soft Mandarin pancakes (or flour tortillas for convenience).
It’s the perfect balance of textures—juicy chicken, crunchy vegetables, and chewy wraps—all coming together in every bite.
What makes Moo Shu Chicken such a weeknight hero is how quickly it comes together. With a handful of pantry staples and fresh vegetables, you can create a meal that’s wholesome yet indulgent.
Whether you serve it traditionally with pancakes or as a quick tortilla wrap, this dish guarantees happy faces around the dinner table.
My Opinion
This recipe has become a staple in my kitchen, and for good reason—it’s quick, delicious, and surprisingly versatile.
I love how customizable it is; sometimes I stick to the classic version, while other times I swap in mushrooms or tofu when I want a lighter twist.
The flavor is always spot-on thanks to the trifecta of soy sauce, hoisin, and oyster sauce.
Another thing I enjoy about Moo Shu Chicken is how fun it is to serve. My family loves building their own wraps, piling in extra chicken or veggies, and drizzling a little extra sauce before folding.
It feels interactive, almost like a casual dinner party, but without the stress. For me, this dish perfectly balances comfort and freshness, making it one of my favorite go-to meals.
Why You’ll Love This Recipe
- 🍗 Quick weeknight dinner – Ready in just about 35 minutes.
- 🥬 Wholesome and fresh – Loaded with lean protein and crunchy vegetables.
- 🌟 Restaurant flavor at home – Savory, slightly sweet, and rich.
- 🥢 Customizable – Swap in different proteins or veggies based on what you have.
- 🌯 Fun to eat – Everyone can assemble their own wraps.
- 🥡 Better than takeout – Healthier, fresher, and more affordable.
Tools You’ll Need
- Large skillet or wok (for stir-frying)
- Mixing bowls (small for sauce, medium for prep)
- Whisk (to mix the sauce)
- Sharp knife & cutting board (for slicing chicken and vegetables)
- Spatula or wooden spoon (for stir-frying)
- Steamer or skillet (to warm pancakes/tortillas)
Ingredients
(Serves 4)
- 1 lb boneless, skinless chicken breasts, thinly sliced (or thighs for richer flavor)
- 2 tbsp soy sauce (regular or low-sodium)
- 1 tbsp hoisin sauce
- 1 tbsp oyster sauce (or vegetarian substitute)
- 1 tbsp vegetable oil (canola, peanut, or grapeseed oil)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 cups shredded cabbage (Napa preferred)
- 1 cup mushrooms, thinly sliced (shiitake, cremini, or button)
- 1/2 cup shredded carrots
- 4 green onions, sliced
- 1/4 cup bamboo shoots, sliced
- 1 tbsp toasted sesame oil
- Salt and pepper, to taste
- 8 Mandarin pancakes or flour tortillas, warmed
Instructions
- Make the sauce
In a small bowl, whisk together soy sauce, hoisin sauce, and oyster sauce until smooth. Set aside. - Heat the skillet
Place a large skillet or wok over medium-high heat. Let it get hot before adding oil—this prevents sticking and ensures a good sear. - Cook the chicken
Add vegetable oil to the skillet. Once shimmering, add thinly sliced chicken in a single layer. Stir-fry for 5–7 minutes until golden brown and fully cooked (internal temp 165°F / 74°C). Remove chicken and set aside. - Sauté aromatics
In the same pan, add minced garlic and grated ginger. Stir for 30 seconds until fragrant, being careful not to burn them. - Stir-fry vegetables
Add cabbage, mushrooms, carrots, green onions, and bamboo shoots. Stir-fry for 4–5 minutes until tender-crisp, stirring frequently to avoid burning. Vegetables should stay slightly crunchy. - Combine everything
Return chicken to the skillet. Pour in the prepared sauce and toss everything together. Stir-fry for 1–2 more minutes until evenly coated and heated through. - Finish with sesame oil
Drizzle sesame oil over the stir-fry and season with salt and pepper to taste. Toss gently to combine. - Serve
Transfer Moo Shu Chicken to a serving dish. Serve hot with Mandarin pancakes or tortillas. Let everyone spoon filling into their wraps and enjoy!
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave until warmed through.
- Not freezer-friendly—vegetables may become watery after thawing.
- Store pancakes or tortillas separately and warm them just before serving.
Expert Tips
- 🔥 High heat is key – Stir-frying works best on a hot pan to keep veggies crisp.
- 🍗 Slice chicken thinly – Ensures fast cooking and tender bites.
- 🥢 Prep ahead – Have all ingredients chopped and sauce ready before you start; stir-frying moves quickly.
- 🍄 Customize veggies – Try bell peppers, snow peas, or water chestnuts.
- 🥬 Lower-carb option – Swap tortillas with lettuce wraps for a lighter version.
Serving Suggestions
- Mandarin pancakes – The classic way to enjoy Moo Shu Chicken.
- Flour tortillas – Easy, accessible substitute.
- Steamed jasmine rice – Perfect for soaking up extra sauce.
- Cucumber salad – Light and refreshing pairing.
- Noodles – Serve over lo mein or chow mein for a heartier meal.
- Appetizer style – Arrange filling with pancakes, hoisin sauce, and scallions for a DIY wrap platter.
Frequently Asked Questions
Q1: Can I make Moo Shu Chicken vegetarian?
Yes! Swap the chicken for tofu, jackfruit, or portobello mushrooms. Use vegetarian oyster sauce or mushroom broth for flavor.
Q2: Can I use dried mushrooms?
Absolutely. Rehydrate dried shiitake mushrooms in hot water for 30 minutes. Slice them thinly and use the soaking liquid in the sauce for extra umami.
Q3: Can I make it ahead of time?
Yes, cook the filling up to 2–3 days in advance and reheat before serving. Just warm the pancakes or tortillas fresh for best texture.
Q4: Where can I find Mandarin pancakes?
They’re usually in the frozen section of Asian grocery stores. If unavailable, flour tortillas make a great substitute.