Moo Shu Chicken with Pancakes Recipe + VIDEO
User Reviews
5.0
12 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 - 6 servings
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Calories
390 kcal
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Course
Main Course
Moo Shu Chicken with Pancakes Recipe + VIDEO
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This classic Chinese recipe features tender chicken cooked with egg, veggies, and a tangy sauce. It's easy to make and ready to serve with steamed rice and thin pancakes in just 30 minutes!
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Ingredients
- 1 pound chicken breast or pork tenderloin
- 1/3 cup hoisin sauce
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 teaspoons sesame oil
- 3 large eggs
- 2 cloves garlic minced
- 1 tablespoon fresh grated ginger
- 1 bunch chopped scallions divided into whites and greens
- 8 ounce can bamboo shoots drained
- 5 ounce sliced shiitake mushrooms
- 3 cups shredded napa cabbage
- 3 tablespoons fry oil
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Instructions
- Set out a large bowl and cutting board. Slice the chicken breasts (or pork) into very thin strips, against the grain. Place the strips in the bowl. Add in the hoisin sauce, soy sauce, cornstarch, and sesame oil. Gently stir to coat.
- Allow the chicken to marinate while you chop all the remaining ingredients.
- Set out a small bowl. Crack the eggs into the bowl and beat well to mix.
- Set a wok (or large sauté pan) over medium-high heat. Add 1 tablespoon of oil to the pan and swirl around. Once hot, add the eggs to the pan. Stir fry, creating a large egg disk. When fully cooked on the bottom side, flip and cook for another minute. Then move the egg disk to a cutting board, and chop into short thin strips, about ½ inch by 1 ½ inch long.
- Add another tablespoon of oil to the pan. Stir fry the chicken until fully cooked, gently stirring as to not break the strips. Once fully cooked, moved to a holding plate.
- Add the remaining tablespoon of oil to the pan. Stir in the minced garlic, grated ginger, scallion whites, and shiitake mushroom slices. Stir fry for 2-3 minutes. Then stir in the shredded cabbage and stir fry another minute.
- Add the chicken back to the pan, along with the bamboo shoots and chopped egg. Stir well to coat. Then toss in the scallion greens. If needed, add ¼ - ½ cup of water to loosen the sauce. Taste, then add salt as needed. Serve over steamed rice, or with traditional mu shoo pancakes.
Notes
- Serve with a ramekin of more hoisin sauce. To spice up this recipe consider adding chili garlic sauce or chili oil on the side.
- This moo shu chicken and pork recipe is wonderful to make ahead and meal prep! The flavors get more intense as the ingredients sit together. Store in an airtight container and keep leftovers in the fridge for up to 3-4 days.
- Because of the delicate textures of the mushrooms and bamboo, I do not recommend freezing.
- Moo Shu Pancakes can be purchased at Asian markets.
Nutrition Information
Show Details
Serving
0.75cup
Calories
390kcal
(20%)
Carbohydrates
21g
(7%)
Protein
33g
(66%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
8g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
196mg
(65%)
Sodium
1321mg
(55%)
Potassium
777mg
(22%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
273IU
(5%)
Vitamin C
22mg
(24%)
Calcium
64mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4- 6 servings
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Serving | 0.75cup | |
| Calories | 390kcal | 20% |
| Carbohydrates | 21g | 7% |
| Protein | 33g | 66% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 196mg | 65% |
| Sodium | 1321mg | 55% |
| Potassium | 777mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 273IU | 5% |
| Vitamin C | 22mg | 24% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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