Moo Shu Chicken: An Incredible Ultimate Recipe Everyone Will Love

Why You’ll Love This Recipe

Moo Shu Chicken is a great way to enjoy a flavorful meal that’s both light and filling. The marinated chicken, sautéed vegetables, and a hint of ginger and garlic create a harmonious balance of flavors. Plus, it’s incredibly versatile—you can easily adjust the seasoning and add your favorite vegetables. This recipe is also fun to assemble and roll up in pancakes or tortillas, making it a fun and interactive meal for family and friends.

Ingredients

• 1 pound boneless, skinless chicken breast, sliced thin
• 2 cups shredded cabbage
• 1 cup sliced mushrooms
• 1 cup julienned carrots
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 8-10 Chinese pancakes or tortillas
• Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Marinate Chicken: In a bowl, combine the sliced chicken with soy sauce, cornstarch, and a pinch of salt. Set aside for about 10 minutes.
2. Prepare Vegetables: While the chicken is marinating, wash and cut the cabbage, mushrooms, and carrots. Chop the green onions and set them aside.
3. Heat the Wok: In a large wok or skillet, heat vegetable oil over medium heat until hot.
4. Cook Chicken: Add the marinated chicken to the wok in a single layer. Stir-fry until the chicken is cooked through, about 5-7 minutes.
5. Add Aromatics: Add the minced garlic and ginger to the chicken, stirring for 1-2 minutes until fragrant.
6. Combine Vegetables: Toss in the cabbage, mushrooms, and carrots, stirring continuously for another 3-4 minutes until the vegetables are slightly tender.
7. Season: Pour in oyster sauce (if using) and additional soy sauce. Mix well and allow the mixture to heat through.
8. Finish: Remove from heat, and stir in the chopped green onions. Adjust the seasoning with salt and pepper if necessary.
9. Warm Pancakes: In a separate skillet, warm the Chinese pancakes or tortillas over low heat until they are pliable.
10. Serve: Spoon the Moo Shu Chicken onto the pancakes, roll them up, and enjoy!

Servings and Timing

• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 30-35 minutes
• Servings: 4 servings
• Calories: 350 per serving

Variations

1. Vegetarian Option: Omit the chicken and replace it with tofu or tempeh for a vegetarian version of this dish.
2. Spicy Version: Add some chili flakes or a dash of hot sauce for an extra kick.
3. Extra Veggies: Feel free to add extra vegetables like bell peppers, snap peas, or baby corn for more color and crunch.
4. Gluten-Free Option: Use gluten-free soy sauce and gluten-free tortillas or lettuce leaves to make this recipe suitable for a gluten-free diet.

Storage/Reheating

• Storage: Leftover Moo Shu Chicken can be stored in an airtight container in the refrigerator for up to 2-3 days.
• Reheating: To reheat, place the chicken and vegetable mixture in a skillet over medium heat and stir until warmed through. Warm the pancakes or tortillas in the oven or on a skillet.

FAQs

1. Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs will work perfectly for this recipe and provide a slightly richer flavor.

2. Can I make Moo Shu Chicken without pancakes?

Absolutely! You can serve the chicken and vegetable mixture over rice or noodles for a different take on the dish.

3. Can I use pre-cut vegetables?

Yes, pre-cut vegetables or frozen vegetable mixes can be used to save time.

4. Can I make this ahead of time?

Yes, the Moo Shu Chicken mixture can be made ahead and stored in the refrigerator for up to 2 days. Simply reheat it and warm the pancakes or tortillas when ready to serve.

5. Can I freeze Moo Shu Chicken?

You can freeze the chicken and vegetable mixture in an airtight container for up to 2 months. Thaw it overnight in the refrigerator before reheating.

6. Can I use other sauces instead of oyster sauce?

Yes, if you don’t have oyster sauce, you can substitute with hoisin sauce or more soy sauce.

7. How do I make the Moo Shu Chicken spicier?

Add chili paste, sriracha, or fresh chopped chilies to the stir-fry to give it more heat.

8. What other toppings can I add to Moo Shu Chicken?

You can top it with chopped peanuts, cilantro, or sesame seeds for added flavor and texture.

9. Can I make Moo Shu Chicken without cornstarch?

Yes, the cornstarch helps thicken the sauce, but you can skip it if you prefer a thinner consistency.

10. What’s the best way to store the pancakes?

If you have extra pancakes, you can wrap them in plastic wrap and store them in the fridge for 1-2 days, or freeze them for longer storage.

Conclusion

Moo Shu Chicken is an easy and flavorful dish that brings the essence of a classic Chinese recipe into your home kitchen. With tender chicken, vibrant vegetables, and a deliciously savory sauce, this dish is sure to become a staple in your meal rotation. It’s quick to make, customizable, and perfect for serving as a fun and interactive meal with friends and family. Enjoy this satisfying and healthy dish that’s packed with flavor in every bite!

Moo Shu Chicken: An Incredible Ultimate Recipe Everyone Will Love

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 30-35 minutes
• Yield: undefined
• Category: Main Course
• Method: Stir-frying
• Cuisine: Chinese

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Description

Moo Shu Chicken is a flavorful dish featuring stir-fried chicken, crispy vegetables, and a savory, tangy sauce, all wrapped in soft Chinese pancakes or tortillas. A perfect mix of healthy and satisfying, this dish is great for any occasion.

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Ingredients

1 pound boneless, skinless chicken breast, sliced thin

2 cups shredded cabbage

1 cup sliced mushrooms

1 cup julienned carrots

2 green onions, chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

3 tablespoons soy sauce

1 tablespoon oyster sauce (optional)

1 tablespoon cornstarch

1 tablespoon vegetable oil

8–10 Chinese pancakes or tortillas

Salt and pepper to taste

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Instructions

1. In a bowl, combine sliced chicken with soy sauce, cornstarch, and a pinch of salt. Set aside for 10 minutes to marinate.
2. Wash and cut the cabbage, mushrooms, and carrots. Chop the green onions and set aside.
3. Heat vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through, about 5-7 minutes.
4. Add garlic and ginger, stirring for 1-2 minutes until fragrant.
5. Add cabbage, mushrooms, and carrots to the wok, cooking for 3-4 minutes until vegetables are tender.
6. Pour in oyster sauce (if using) and more soy sauce. Stir to coat the mixture, then heat through.
7. Remove from heat and stir in green onions. Season with salt and pepper to taste.
8. Warm Chinese pancakes or tortillas in a separate skillet over low heat.
9. Spoon Moo Shu Chicken mixture into pancakes, roll them up, and serve immediately.

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Notes

This recipe can be made vegetarian by swapping chicken for tofu or tempeh.

For a spicy kick, add red pepper flakes or fresh chilies to the stir-fry.

For a gluten-free option, use gluten-free soy sauce and tortillas or lettuce leaves.

Adjust vegetables according to your preference or what’s in season.

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Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 6g
• Sodium: 680mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 5g
• Protein: 35g
• Cholesterol: 75mg