I remember making Moo Shu Chicken at my first job at a Holiday Inn in upstate New York, and again in my parents’ Chinese restaurant in New Jersey. We made it the same way at both places.
When we made this moo shu chicken again the other day (again, the same way)—this time documenting it for posterity—everyone agreed that the recipe is officially tried and true.
After devouring it on our family blogging day, we also declared that we should make it more often!
Note: This recipe was originally published in November 2015. We’ve since updated it with clearer instructions, nutrition information and more. Enjoy!
The Perfect Mandarin Pancakes for Moo Shu
We recently created the perfect recipe for Mandarin pancakes, which we used in our Easy Peking Duck recipe. They’re also perfect for this moo shu chicken.
If you really want to get crazy, you can make a double batch and have Moo Shu Chicken one night and Easy Peking Duck the next! The pancakes are addictively chewy and go perfectly with a thin layer of hoisin sauce.
If you’re short on time, however, you can also try our shortcut mandarin pancakes, which are made with dumpling wrappers. They’re not quite as tasty, but they’re a good substitute in a pinch!
While there is a proper way to wrap the Moo Shu Chicken (we have some instructive images below), any technique that uses the pancake as a vehicle for getting the chicken from point A to point B will do!
If you make the moo shu pancakes ahead of time, you can fold them in half or roll them up in advance. Just before serving, simply steam them for 1-2 minutes to re-heat.
A Note on Dried Ingredients
My last tip before we get to the good stuff is that this recipe requires getting your hands on some specialty Chinese dried ingredients.
They are:
These dried ingredients are great to have on hand for many of our other recipes including our hot and sour soup and Steamed Chicken with Mushrooms and Lily Flowers.
Here are photos of what wood ear mushrooms look like dried and later reconstituted:
And here’s what all three ingredients look like after reconstituting:
Check out our Chinese Dried and Preserved Ingredients page for more information.
There, you’ll also find further details on plenty of other Chinese ingredients you may be scratching your heads over!
This retro Chinese restaurant favorite won’t disappoint! Give it a try and let us know what you think in the comments below.
Moo Shu Chicken: Recipe Instructions
Mix the chicken and marinade ingredients (chicken breast, water, cornstarch, oil, sesame oil, white pepper) in a bowl until well-incorporated, and set aside for 15 minutes.
Pour 1 tablespoon oil into a heated frying pan and pour in the beaten eggs to make an omelet. Transfer to a cutting board, and cut the egg omelet into thin strips. Set aside.
Combine the hot water, 1 tablespoon hoisin sauce, 1 tablespoon oyster sauce, 1 teaspoon light soy sauce, and 1/2 teaspoon sesame oil in a bowl. Stir until well-combined and set aside.
Heat another tablespoon of oil in your wok or large skillet until it’s almost smoking, and add the chicken. Lightly sear on all sides until about 80% done, and transfer back to the marinade bowl. Set aside.
Add an additional tablespoon of oil to the wok, and turn the heat up to high.
Stir in the garlic, followed immediately by the shredded napa cabbage, rehydrated dried shiitake mushrooms, wood ear mushrooms, bamboo shoots, and lily flowers.
Give everything a good stir for 1 minute. Add the Shaoxing wine, and stir-fry for another 20 seconds.
Next, add the sauce mixture, cooked chicken, and egg strips.
The pan should be hot enough so that there is little or no residual liquid left at the bottom of the pan. Nobody wants soupy moo shu chicken!
Toss in the scallions, and serve with the pancakes (mandarin pancakes recipe here), and extra hoisin sauce!
Want More Moo Shu?
Give this Vegetable Moo Shu recipe a try on your next Meatless Monday. After that, try our traditional Chinese Moo Shu Pork recipe. The authentic Chinese version is quite different from the Chinese American takeout version, but it’s no less delicious!
Moo Shu Chicken (With Homemade Pancakes!)
Ingredients
For the chicken and marinade:
- 8 oz. chicken breast, (sliced in thin strips)
- 1 tablespoon water
- 1 teaspoon cornstarch
- 1 teaspoon oil
- ½ teaspoon sesame oil
- 1/8 teaspoon ground white pepper
For the rest of the dish:
- 3 tablespoons oil (divided)
- 2 large eggs (beaten)
- 2 tablespoons hot water
- 1 tablespoon hoisin sauce (plus extra for spreading on the pancakes)
- 1 tablespoon oyster sauce
- 1 teaspoon light soy sauce
- ½ teaspoon sesame oil
- 2 cloves garlic (minced)
- 3 cups napa cabbage (shredded)
- 5 dried shiitake mushrooms (soaked and sliced, about ½ cup)
- 1 tablespoon dried wood ear mushrooms (soaked and roughly chopped, about ½ cup)
- 1/2 cup bamboo shoots (soaked and julienned)
- ¼ cup dried lily flowers (soaked and ends removed)
- 1 tablespoon Shaoxing wine
- 2 scallions (split and sliced into 2-inch pieces)
- Mandarin pancakes See our Mandarin Pancake recipe
Instructions
- Mix the sliced chicken and marinade ingredients in a bowl until well-incorporated, and set aside for 15 minutes.
- Pour 1 tablespoon oil into a heated frying pan and pour in the beaten eggs to make an omelet. Transfer to a cutting board, and cut the egg omelet into thin strips. Set aside. Combine the hot water, 1 tablespoon hoisin sauce, 1 tablespoon oyster sauce, 1 teaspoon light soy sauce, and 1/2 teaspoon sesame oil in a bowl. Stir until well-combined and set aside.
- Heat another tablespoon of oil in your wok or large skillet until it's almost smoking, and add the chicken. Lightly sear on all sides until about 80% done, and remove from the wok. Set aside.
- Add an additional tablespoon of oil to the wok, and turn the heat up to high. Stir in the garlic, followed immediately by the cabbage, shiitake mushrooms, wood ear mushrooms, bamboo shoots, and lily flowers. Give everything a good stir for 1 minute. Add the Shaoxing wine, and stir-fry for another 20 seconds.
- Next, add the sauce mixture, cooked chicken, and egg strips. The pan should be hot enough so that there is little or no residual liquid left at the bottom of the pan. Toss in the scallions, and serve with the pancakes and extra hoisin sauce!
This was WONDERFUL!! I was craving moo shu and I know you have the vegetarian version but I had already soaked lily buds, shredded wood ears, and dried Shiitakes. And I was craving THAT version. I took firm tofu and marinated it like the chicken. It was delish!! I have previously wanted to make the pancakes and was intimidated not by the effort involved but because it was embedded in that peking duck recipe that looked so flipping drool worthy but at almost three and a half years veggietarian I am now strong enough to not drool over the duck and feel deprived in any way.
The pancakes I made looked more like the shapes of continents rather than a perfect globe but everything was just amazing. Thank you!!
Thank you so much for your lovely comment, Toni Jean, and congrats on being meatless for three and half years :-)
This is THE recipe for moo shu chicken. Loved every bite and exactly what we are used to from our favorite restaurants. My wife loved the recipe for the easy mandarin pancakes using wonton wrappers. The consistency was just so close to perfect.
Hi Andy, thanks for the endorsement :) Glad to hear you and your wife enjoyed the homemade moo shu!
Amazing. Only add, was half a red bell, and 1/4C matchstick carrots. The Lily flowers weren’t a large amount, but made a noticeable impact. Used some leftover rice to add to the pancake toppings. My 6 yo ate 4 “Asian tacos”. Kind of a big deal, and says a lot about how good this was. It was a bit of prep work, but all good things take preparation. Again, amazing.
Hi Eric, happy to hear you and your son enjoyed this moo shu chicken!
Wow. This was so amazing! I wasn’t sure I was going to be able to pull off the pancakes but it worked! The dish was so delicious. I can’t wait to make it again! I subbed red cabbage because I had some left over and also added julienned carrots. Added some color and additional crunch!
Nice job B Cody!
Best website for Chinese recipes for first-timers! I have tried many with great success and easy-to-get ingredients from the Chinese Take-out section. Thanks Bill.
You’re welcome Donna, and thanks for your endorsement!
I made this tonight but with beef…better than take out!!!!…thank you!!
Hi Dawn, yes, as you have found out, this Moo Shu is good with beef :)
Can frozen Peking duck wraps be cooked on a griddle instead of steamed? I would prefer the toasted style pancakes that you make from scratch, but am hopeless with making dough. Since you steam the pancakes made from dumplings instead of cooking them on the griddle, I don’t know if cooking on a griddle works with anything frozen.
Hi Susan, cooking these or any premade mandarin pancakes in the pan or on the griddle will dry them out since they are quite thin. Steaming is the best.
This was soooo delicious. Made it last week and making it again tonight. Instead of chicken I’m using a pork tenderloin.
Hi BradG, pork tenderloin works!