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5.0 from 141 votes

Moo Shu Chicken (With Homemade Pancakes!)

Ready for a great moo shu chicken recipe that's higher quality than takeout? This is how we used to make it in our family restaurant—a rapidly disappearing flavorful version of the dish.

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 20 mins
Servings: 4
Calories: 257 kcal
Course: Main Course
Cuisine: Chinese

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

    Cup of Yum
  1. Mix the sliced chicken and marinade ingredients in a bowl until well-incorporated, and set aside for 15 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

Notes

  • Nutrition info is for filling only, not including pancakes.
  • Click HERE for our Mandarin Pancake recipe.

Nutrition Information

Calories 257kcal (13%) Carbohydrates 10g (3%) Protein 17g (34%) Fat 16g (25%) Saturated Fat 2g (10%) Cholesterol 118mg (39%) Sodium 377mg (16%) Potassium 483mg (14%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 375IU (8%) Vitamin C 17.9mg (20%) Calcium 66mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 257

% Daily Value*

Calories 257kcal 13%
Carbohydrates 10g 3%
Protein 17g 34%
Fat 16g 25%
Saturated Fat 2g 10%
Cholesterol 118mg 39%
Sodium 377mg 16%
Potassium 483mg 10%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 375IU 8%
Vitamin C 17.9mg 20%
Calcium 66mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.