Tulo

Moo Shu Chicken Recipe

A platter of shredded stir-fried moo shu chicken with cabbage, egg, and mushrooms next to a stack of thin pancakes and a bowl of hoisin sauce
Photo by Kateryna Hnidash on Pexels

Velveting the chicken in a light cornstarch marinade keeps it silky instead of dry after high-heat stir-frying, and cooking the eggs, chicken, and vegetables in separate quick batches means everything holds its own texture instead of turning into a soggy pile by the time it hits the wok together.

Prep
25 min
Cook
15 min
Total
40 min
Servings
4

Ingredients

Servings4
  • 1 lb boneless, skinless chicken breast, cut into thin matchsticks
  • 3 tbsp soy sauce, divided
  • 1 tbsp Shaoxing wine (or dry sherry)
  • 1 tsp cornstarch
  • 4 pieces dried shiitake mushrooms
  • 1/4 cup dried wood ear mushrooms
  • 3 large eggs, beaten
  • 4 tbsp vegetable oil, divided
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 3 cups green cabbage, thinly shredded
  • 1 medium carrot, julienned
  • 4 whole scallions, cut into 2-inch pieces
  • 1 tsp toasted sesame oil
  • 1/3 cup hoisin sauce, for serving
  • 12 pieces mandarin pancakes or small flour tortillas

Nutrition per serving

Calories
422
Protein
19g
Carbs
37g
Fat
22g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Soak the dried shiitake mushrooms and wood ear mushrooms in a bowl of hot water for 20-30 minutes, until pliable, then drain and slice thinly, discarding any tough shiitake stems.
  2. 2Toss the chicken matchsticks with 1 tablespoon soy sauce, the Shaoxing wine, and the cornstarch. Let marinate at room temperature for 10-15 minutes.
  3. 3Heat 1 teaspoon of the oil in a wok or large skillet over medium heat. Pour in the beaten eggs and scramble gently, breaking them into small curds as they set. Transfer to a plate.
  4. 4Increase the heat to high and add 1 tablespoon oil to the wok. Add the marinated chicken in a single layer and stir-fry for 2-3 minutes, until just cooked through and lightly browned. Transfer to the plate with the eggs.
  5. 5Add the remaining oil, then the garlic and ginger, and stir-fry for about 15 seconds until fragrant but not browned.
  6. 6Add the sliced mushrooms, cabbage, and carrot to the wok. Stir-fry over high heat for 3-4 minutes, until the cabbage wilts but still has some crunch.
  7. 7Return the chicken and eggs to the wok along with the scallions, remaining 2 tablespoons soy sauce, and sesame oil. Toss everything together for 1-2 minutes until heated through and evenly combined.
  8. 8Warm the mandarin pancakes or tortillas briefly in a dry skillet or microwave, wrapped in a damp towel, until soft and pliable.
  9. 9Spread a thin layer of hoisin sauce on each warm pancake, spoon in the moo shu chicken filling, roll up, and serve immediately.
How to Season a Wok

Tips & variations

  • No wood ear mushrooms on hand? Sliced fresh shiitake or a handful of extra dried shiitake works, though the filling will lose a little of its characteristic chewy texture.
  • Swap the chicken for thin strips of pork loin for a more traditional moo shu pork version, using the same marinade and cook time.
  • If mandarin pancakes aren't available, small flour tortillas or even butter lettuce leaves make a fine substitute wrapper.
  • For a spicier filling, add a teaspoon of chili garlic sauce along with the hoisin when assembling.

Storage & reheating

Store the cooked filling separately from the pancakes in an airtight container in the refrigerator for up to 3 days. Reheat the filling in a hot skillet or wok for 2-3 minutes until warmed through; steam or microwave the pancakes wrapped in a damp paper towel just before serving so they don't dry out.

Tips from the Tulo kitchen

  • Slicing the chicken across the grain into thin matchsticks, rather than with the grain, makes the strips noticeably more tender once stir-fried.
  • Prepping and measuring all the vegetables and sauces before turning on the heat matters here more than usual, since the actual stir-frying moves fast once the wok is hot.

FAQ

What are wood ear mushrooms and can I skip them?

Wood ear mushrooms are a dried fungus prized for their crunchy, slightly gelatinous texture rather than strong flavor. They can be skipped, but the filling will feel less traditional without that contrasting crunch; fresh shiitake is the closest easy substitute.

Can I make moo shu chicken ahead of time?

Yes. The filling can be cooked up to 3 days ahead and reheated in a hot skillet; just keep it separate from the pancakes and assemble the wraps right before serving so they don't turn soggy.

What can I use instead of mandarin pancakes?

Small flour tortillas warmed in a dry skillet are the closest widely available substitute, since they have a similar thin, pliable texture. Butter lettuce leaves also work for a lower-carb, gluten-free wrap.

Can I make this vegetarian?

Replace the chicken with extra-firm tofu cut into matchsticks and pressed dry, and swap the eggs for a second batch of scrambled tofu or omit them; use the same marinade and cook time for the tofu.

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