Raise your hand if dinner time sometimes feels like a game of “What’s fast, tasty, and doesn’t make me want to run screaming from the kitchen.”
Well, my friends, this Moo Shu Chicken Recipe is about to become your secret weapon. Quick, savory, and absolutely loaded with crisp veggies and tender chicken, it’s the kind of dish that makes you feel like you’ve just pulled off a culinary magic trick—without even breaking a sweat.
Whether you’re feeding picky eaters, craving takeout vibes without the price tag, or simply want a meal that makes your taste buds dance, this recipe’s got your back. Let’s bring a little Chinese restaurant magic to your own kitchen!
Table of Contents
Why You’ll Love This Moo Shu Chicken Recipe
- Dinner on the Table in 30 Minutes: Perfect for those nights when your to-do list is longer than your patience.
- Better Than Takeout: No mystery oils or hidden sodium bombs here—just fresh, vibrant flavors.
- Customizable: Chicken, mushrooms, cabbage—and room for your own veggie faves.
- Fun to Eat: Because who doesn’t love wrapping tasty fillings into warm pancakes or tortillas? It’s basically dinner and entertainment rolled into one.
Ingredients You’ll Need
Here’s what you’ll gather for your Moo Shu Chicken adventure:
- 1 pound boneless, skinless chicken breasts, thinly sliced (or thighs for extra richness)
- 2 tablespoons soy sauce (low-sodium works too!)
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce (or vegetarian mushroom oyster sauce)
- 1 tablespoon vegetable oil (like canola, peanut, or grapeseed)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 cups shredded cabbage (Napa is traditional, but green or Savoy works)
- 1 cup sliced mushrooms (shiitake, cremini, or button)
- ½ cup shredded carrots
- 4 green onions, sliced
- ¼ cup bamboo shoots, sliced
- 1 tablespoon sesame oil (toasted for that extra nutty aroma)
- Salt and pepper, to taste
- 8 Mandarin pancakes or flour tortillas (either is fabulous!)
How to Make Moo Shu Chicken Recipe
Ready to whip up dinner magic? Let’s do this!
1. Prepare the Sauce
- In a small bowl, whisk together the soy sauce, hoisin sauce, and oyster sauce.
- Set aside. This delicious mix is the secret flavor bomb waiting to happen.
2. Heat Your Skillet
- Fire up a large skillet or wok over medium-high heat.
- Let it get nice and hot so you can sear the chicken instead of steaming it. Nobody wants soggy chicken!
3. Cook the Chicken
- Add vegetable oil to the hot pan.
- Toss in your sliced chicken, spreading it out in a single layer.
- Stir occasionally for about 5-7 minutes, until golden and cooked through. (You’re aiming for an internal temp of 165°F.)
- Remove chicken from the skillet and set aside so it doesn’t overcook.
4. Sauté Aromatics
- In the same skillet, add garlic and ginger.
- Stir for about 30 seconds until fragrant—but keep an eye out so they don’t burn. (Trust me, burnt garlic can ruin even the best intentions.)
5. Stir-Fry the Veggies
- Add shredded cabbage, mushrooms, carrots, green onions, and bamboo shoots.
- Stir-fry for 4-5 minutes until veggies are tender-crisp but still vibrant and colorful.
6. Bring It All Together
- Return chicken to the pan.
- Pour your prepped sauce over everything.
- Stir-fry for 1-2 minutes until everything’s beautifully coated and saucy.
7. Finish with Sesame Oil
- Drizzle sesame oil over the mixture.
- Season with salt and pepper to taste.
- Give it a gentle stir to combine all the glorious flavors.
8. Serve & Enjoy
- Spoon the Moo Shu Chicken into warm Mandarin pancakes or flour tortillas.
- Wrap, fold, and devour!
- Optional: Serve with steamed jasmine rice or a crisp cucumber salad for a complete meal.
Aneta’s Little Story
When my kids were younger, Moo Shu Chicken was our “Friday-night fakeout.” Instead of ordering takeout, we’d pile into the kitchen, flipping flour tortillas on the skillet and sneakily sampling the sauce with spoons. The kids loved wrapping their own Moo Shu—sometimes a bit more on the floor than in their mouths, but hey, memories are messy!
Even now, this dish reminds me that good food is about joy, laughter, and a little bit of magic in the kitchen.
Cooking Tips for Perfect Moo Shu Chicken
Slice Chicken Thinly: The thinner the slices, the faster the cooking and the more tender the chicken.
Don’t Crowd the Pan: Cook chicken in batches if necessary to keep that nice sear.
Go Veggie Crazy: Feel free to toss in bell peppers, snow peas, or baby corn if you’re cleaning out the fridge.
Warm Your Wraps: Heat your Mandarin pancakes or tortillas so they’re soft and pliable. Cold wraps = sad wraps.
FAQs About Moo Shu Chicken Recipe
Can I use chicken thighs instead of breasts?
Absolutely! Thighs give a richer flavor. Just make sure they’re boneless, skinless, and sliced thin.
Is Moo Shu Chicken spicy?
Not at all in this recipe. But if you’re a heat lover, add a pinch of crushed red pepper flakes or a drizzle of chili oil.
How can I store leftovers?
Store leftover Moo Shu Chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave. Wraps are best enjoyed fresh, though!
Can I make this gluten-free?
Yes! Swap soy sauce for tamari and use gluten-free hoisin sauce. Check your wraps too—some flour tortillas contain wheat.
Bring Moo Shu Chicken Magic to Your Table!
There you have it—a delicious Moo Shu Chicken Recipe that’s fast, flavorful, and fun. Next time you’re tempted to pick up the phone for takeout, remember: you’ve got the magic right in your own kitchen.
So grab your skillet, warm those pancakes, and get ready to wow your taste buds. Happy cooking, friends!
More Chicken Recipes You’ll Love
If you’re craving even more chicken magic after making this Moo Shu Chicken, here are some delicious ideas to keep your dinner lineup exciting:
- Bring vibrant Asian flavors to your table with these fun and flavorful Applebee’s Chicken Wonton Tacos—perfect if you love dishes served in tasty wrappers just like Moo Shu!
- For another irresistible handheld meal, try these savory Thai Peanut Chicken Wraps, loaded with creamy peanut sauce and crisp veggies.
- If you’re in the mood for grilled perfection, you’ll adore the sweet and tropical notes in this Key West Grilled Chicken.
- Or explore more easy global-inspired dinners with this bold and spicy Crockpot Kung Pao Chicken for a fuss-free meal that tastes better than takeout.
Happy cooking, and may your kitchen always be filled with delicious chicken adventures!
Print
Moo Shu Chicken Recipe
- Total Time: 30 mins
- Yield: 4 servings 1x
Description
Tender chicken strips stir-fried with crisp veggies and coated in a savory sauce make this Moo Shu Chicken Recipe an irresistible, quick weeknight dinner. Serve wrapped in Mandarin pancakes or flour tortillas for a fun, better-than-takeout meal in just 30 minutes!
Ingredients
1 pound boneless, skinless chicken breasts, thinly sliced
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
2 cups shredded cabbage (Napa or green)
1 cup sliced mushrooms (shiitake, cremini, or button)
½ cup shredded carrots
4 green onions, sliced
¼ cup bamboo shoots, sliced
1 tablespoon sesame oil (toasted)
Salt and pepper, to taste
8 Mandarin pancakes or flour tortillas
Instructions
Prepare the Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, and oyster sauce. Set aside.
Heat the Skillet: Warm a large skillet or wok over medium-high heat. Add vegetable oil once hot.
Cook the Chicken: Add sliced chicken in a single layer. Cook 5-7 minutes, stirring occasionally, until golden and cooked through. Remove from skillet and set aside.
Sauté Aromatics: In the same skillet, sauté garlic and ginger for 30 seconds until fragrant.
Stir-Fry Vegetables: Add cabbage, mushrooms, carrots, green onions, and bamboo shoots. Stir-fry 4-5 minutes until tender-crisp.
Combine: Return chicken to skillet. Pour sauce over all ingredients and stir-fry another 1-2 minutes until coated.
Finish: Drizzle sesame oil over mixture. Season with salt and pepper to taste.
Serve: Spoon Moo Shu Chicken into Mandarin pancakes or flour tortillas, wrap, and enjoy!
Notes
Use chicken thighs instead of breasts for richer flavor.
Add a pinch of red pepper flakes if you love some heat!
Mandarin pancakes can be found in Asian grocery stores or substitute flour tortillas for convenience.
Great with steamed jasmine rice or a simple cucumber salad on the side.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 16 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 65 mg