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Moo Shu Chicken Recipe

Pocker Emily
Bowl of moo shu chicken with thin pancakes
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Thin chicken strips, cabbage, mushrooms, carrots and egg ribbons cooked in stages for a crisp, savory pancake filling.
Estimated Recipe CostEstimated US$10 for four servings of filling, about US$2.50 each; wrappers cost extra
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings of filling
Course: Main Course
Cuisine: Chinese
Calories: 330
Ingredients Equipment Instructions Nutrition Video Notes

Ingredients
  

Filling
  • 1 lb boneless skinless chicken breast 454 g, sliced across the grain into thin strips
  • 2 large eggs beaten
  • 2 tablespoons neutral cooking oil divided
  • 4 cups shredded green cabbage about 400 g
  • 1 medium carrot about 100 g, julienned
  • 5 oz cremini mushrooms about 150 g, sliced
  • 3 scallions thinly sliced
  • 2 garlic cloves minced
  • 2 teaspoons fresh ginger minced
Sauce and serving
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon unseasoned rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon cornstarch
  • 2 tablespoons water
  • 1/4 cup hoisin sauce 60 g, for serving
  • 8 Mandarin pancakes optional, warmed; excluded from nutrition

Equipment

  • 1 Large wok or wide heavy skillet
  • 1 Cutting board and sharp knife
  • 1 Instant-read thermometer
  • 1 Small sauce bowl

Instructions
 

  1. Slice the chicken on a board reserved for raw meat, then wash hands and clean contacted surfaces. Prepare the vegetables. Whisk soy sauce, rice vinegar, sesame oil, cornstarch and water in a bowl.
  2. Heat 1 teaspoon of the neutral oil in the wok over medium-high heat. Add beaten eggs and stir gently until just set. Transfer to a clean plate and break into ribbons.
  3. Add 2 teaspoons oil and the chicken in an even layer, cooking in batches if needed. Stir-fry for about 4–6 minutes until the thickest pieces reach 165°F (74°C), checking with a thermometer. Transfer to a clean plate, never the raw-chicken plate.
  4. Add the remaining tablespoon oil. Stir-fry mushrooms for 2–3 minutes until their released moisture evaporates. Add cabbage and carrot and cook for 2–3 minutes until crisp-tender. Add garlic, ginger and scallions and stir for about 30 seconds.
  5. Return chicken and eggs to the pan. Stir the sauce again to redistribute the cornstarch, then pour it around the hot pan. Toss for 1–2 minutes until lightly glossy and everything is hot. Avoid cooking the cabbage until limp.
  6. Serve immediately with warmed Mandarin pancakes and measured hoisin on the side. Spread a little hoisin on each pancake and add a small scoop of filling before folding. Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F (32°C).

Nutrition

Calories: 330kcalCarbohydrates: 20gProtein: 32gFat: 15g

Video

Notes

Nutrition is an approximate ingredient-based estimate for one-quarter of the filling plus one tablespoon hoisin; optional pancakes or rice are excluded. Approximate energy basis for the whole batch: chicken 545 kcal, eggs 144, oils 280, cabbage/carrot/mushrooms about 175, hoisin about 130 and other ingredients about 45, divided by four. Oil retention, sauce brands and serving sizes change values. Cost estimate uses chicken US$4, eggs US$0.60, cabbage US$1, carrot US$0.25, mushrooms US$1.50, scallions/aromatics US$1, and measured oils/sauces US$1.65; prices vary. Refrigerate at 40°F (4°C) or below for 3–4 days; reheat to 165°F. Video credit: Chinese Healthy Cooking demonstrates chicken, cabbage, mushroom and egg moo shu; its oyster sauce, wine and seasoning proportions differ from this reduced-sodium-soy version. Check soy, wheat, egg and sesame allergens in the sauces and wrappers.

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