There is no need to order takeout when you can make delicious traditional Chinese dishes at home.
Anyone who has ever read one of my pieces probably already knows that my love of different cuisines is most intense with Asian dishes. I have been obsessed with Asian culture my entire life and a large part of that obsession has been the food. From sushi to bulgogi to phở and of course this moo shu chicken.
I would order moo shu dishes growing up from my favorite Chinese restaurant but in later years, as I began cooking for myself, I decided I needed to learn to make it. I have tried a few recipes in the past but this one is definitely my favorite.
The origin of moo shu chicken goes back to northern China, specifically Shandong Province, where it was traditionally made with pork, though chicken is a common substitute. The name moo shu seems to derive from the Mandarin words mù xī which refer to the sweet osmanthus tree and its flowers (which are said to look like the scrambled egg in this dish).
Cooked with delicious soy and hoisin sauces, sesame oil and minced ginger, the meat (in this case chicken) is joined by delicious mushrooms and scrambled eggs. Served with Mandarin pancakes it is a finger food, though this recipe substitutes the Mandarin pancakes for flour tortillas as they are much easier to find at the grocery store.
Is Moo Shu Chicken Healthy?
This recipe uses thinly sliced boneless skinless chicken breast, which is a lean protein, rich in vitamins and nutrients including calcium, zinc, and amino acids. Shiitake mushrooms seem to help in reducing lower cholesterol, they contain antioxidants and also polysaccharides which help boost immunity. You can even make a vegan moo shu by substituting thinly sliced tofu in place of the chicken and plant-based egg substitutes in place of the eggs.
What is a Mandarin pancake?
While this recipe gives you the option of using a flour tortilla, moo shu chicken is typically served (in America at least) with Mandarin pancakes. The substitution should give you an idea of what a Mandarin pancake’s texture is like. Sometimes referred to as a Chinese pancake, they’re a paper-thin pancake similar to a crepe, made of flour, water, and sesame oil. You will sometimes see Mandarin pancakes with thinly sliced scallions cooked into them for additional flavor though this is not required.
INGREDIENTS
- 1 pound boneless skinless chicken breasts, thinly sliced
- 2 tablespoons vegetable oil, divided
- 2 large eggs, beaten
- 1 cup shiitake mushrooms, thinly sliced
- 3 cups green cabbage, shredded
- 2 teaspoons fresh ginger, minced
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- Mandarin pancakes or flour tortillas for serving
- Sliced green onions for garnish
INSTRUCTIONS
Prepare
Cook eggs and chicken; set aside.
Stir-Fry
Cook vegetables, add sauce ingredients.
Assemble
Combine all ingredients, serve in pancakes.
Devour!
How to Make Ahead and Store
Moo shu chicken is the perfect meal for meal prep. You can make your filling ahead of time and store it in an airtight sealed container in the refrigerator for up to 5 days. You will want to store your Mandarin pancakes separately. To reheat put your moo shu chicken into a skillet on medium heat stirring until heated all the way through.
Serving Suggestions
Moo shu chicken is a delicious one-skillet meal but it does not need to stand alone. I firmly believe a meal is always better when served with appetizers or sides.
I like to pair my moo shu chicken with a sweet salad starter, such as this Spiralized Cucumber Salad with Chia Seed Strawberry Vinaigrette. Another option is this Kale Salad with Salmon, Pomegranate and Orange. You can also have a side of steamed white or brown rice for a traditional side dish with your meal.
Ingredients
- 1 pound boneless skinless chicken breasts thinly sliced
- 2 tablespoons vegetable oil divided
- 2 large eggs beaten
- 1 cup shiitake mushrooms thinly sliced
- 3 cups green cabbage shredded
- 2 teaspoons fresh ginger minced
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- Mandarin pancakes or flour tortillas for serving
- Sliced green onions for garnish
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the beaten eggs and cook until set like an omelet, then remove, slice into strips, and set aside.
- In the same skillet, add the remaining oil and stir-fry the chicken until cooked through. Remove the chicken and set aside.
- Add the mushrooms, cabbage, and ginger to the skillet, cooking until the vegetables are tender.
- Whisk together soy sauce, hoisin sauce, sesame oil, and cornstarch with a bit of water to make a smooth sauce. Pour this into the skillet with the vegetables.
- Return the cooked chicken and egg strips to the skillet. Stir everything together and cook until the sauce thickens.
- Serve the Moo Shu Chicken in Mandarin pancakes or flour tortillas, garnished with sliced green onions.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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