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I love the flavors in a Moo Shu filling—savory, slightly sweet, and layered with texture. And when you add hoisin sauce and the Moo Shu wrapper, it’s just pure perfection. There’s something so satisfying about wrapping that warm, flavorful filling inside a soft pancake—it feels cozy, fun, and a little indulgent all at once.
I’m very particular about my hoisin sauce, and the only one I use is Koon Chun. It’s rich, balanced, and not overly sweet like many others. It truly makes a difference in the overall flavor of the dish.
This recipe is incredibly forgiving if you want to change things up. You can swap the chicken for tofu, shrimp, or pork, and it will still taste amazing. Beef might work too, though it could be a little bold for the traditional Moo Shu flavors—but honestly, I haven’t tried it yet, so you never know. And if you want to keep things low-carb, you can skip the wrappers altogether and just eat the filling by itself—it’s so flavorful on its own that you won’t miss the pancakes.
I love how versatile this dish is—eggs, cabbage, mushrooms, and chicken all come together in one beautifully balanced stir-fry. The wood ear mushrooms add that wonderful chew, the cabbage keeps things crisp, and the eggs bring a comforting softness to every bite.
Once the filling is ready, the fun part begins. Spread a little hoisin sauce over a warm Moo Shu pancake, add a generous spoonful of the stir-fry filling, roll it up, and take that first bite. It’s sweet, savory, and perfectly satisfying.
This dish is a great reminder that sometimes, simple home-cooked meals can outshine takeout any day. Whether you serve it with the pancakes, over steamed rice, or all on its own, Moo Shu Chicken never disappoints.
Moo Shu Chicken
Ingredients
Marinade:
- 1 lb chicken breast, slice into thin strips
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 1 tsp cornstarch
- 1 Tbsp garlic powder
- 1 Tbsp Shao xing wine
- ½ tsp fish sauce
Ingredients:
- 10 eggs, scrambled
- ¼ whole onion, sliced
- 4 garlic cloves, minced
- 6 green onions, chopped, white part only
- 1 cup carrots, julienned
- ½ cabbage, cut into thin strips
- ½ cup wood ear mushrooms, soaked in warm water for 15 minutes then squeeze to remove water and cut into thin strips
- 5 oz enoki mushrooms, bottom half discard, cut 2 inches in length
- 1 chayote, peeled, cut into thin strips
- 2 tsp sugar
- 1 Tbsp low sodium soy sauce
- ¼ cup mushroom powder
- 1 tsp sesame oil
- 3 Tbsp hoisin sauce
- 6 Moo shu pancakes
Instructions
- Marinate chicken with all marinade ingredients for at least 15 minutes. Set aside and prepare the rest of the ingredients.
- In a wok on medium high heat, add oil and stir fry chicken until it is just cooked, meaning the chicken will turn white. Remove chicken and put on plate.
- Add more oil to the wok, pour beaten eggs and scramble. Remove eggs and put on a plate.
- Again, add more oil to the wok. Fry onions, garlic, and green onions for a couple of minutes until onions are soft.
- Add carrots, cabbage, mushrooms and chayote. Mix together.
- Then add sugar, soy sauce, mushroom powder and chicken along with all of its juices and evenly toss. Cook until vegetables are cooked, frequently tossing for 5 minutes.
- Then add eggs and sesame oil, mix together.
- Spread ½ Tbsp of hoisin sauce on moo shu pancake. Add chicken and vegetable mix and eat it like a burrito!
Nutrition
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