Have you ever stared at a Chinese restaurant menu wondering what exactly moo shu chicken is? You’re not alone! This popular dish often leaves people curious about its ingredients, origins, and how it’s traditionally served. Today, I’m going to break down everything you need to know about this tasty Chinese-American favorite.
The Basics of Moo Shu Chicken
Moo shu chicken is essentially a flavorful stir-fry dish consisting of thinly sliced chicken, scrambled eggs, and a colorful medley of vegetables all bound together in a savory sauce What makes it special is how it’s served – typically with thin pancakes that you use to wrap up the filling, similar to how you might enjoy tacos or burritos
The name “moo shu” (sometimes spelled “mu shu”) actually translates to “tree ears” or “wood ear fungus” in Chinese, referring to the distinctive black, ear-shaped mushrooms that are traditionally included in the recipe.
Origins of Moo Shu Chicken
While many assume moo shu chicken is an authentic Chinese dish, it’s actually more of an American-Chinese creation. The dish has its roots in Northern China and Taiwan, specifically the Shandong province, but was significantly adapted to suit American palates when it made its way to the United States.
The original Chinese version typically used pork rather than chicken, which is why you’ll often see “moo shu pork” on menus as well. The chicken variation became popular as Americans sought lighter protein options
Key Ingredients in Moo Shu Chicken
What makes moo shu chicken so delicious is its perfectly balanced combination of ingredients:
The Protein
- Chicken: Usually boneless, skinless chicken breasts or thighs cut into thin strips
- Eggs: Scrambled and often cooked like a flat omelet before being cut into strips
The Vegetable Medley
- Cabbage: Most commonly Napa cabbage or regular green cabbage
- Mushrooms: Traditionally wood ear or shiitake mushrooms
- Bamboo shoots: For a crisp texture and subtle flavor
- Green onions: For a fresh, mild onion flavor
- Carrots: Often julienned for color and sweetness
The Sauce Components
- Soy sauce: Provides the umami base
- Hoisin sauce: A sweet and savory sauce that’s essential for authentic flavor
- Sesame oil: Adds a nutty aroma
- Honey or sugar: For balance
- Ginger and garlic: For aromatic depth
The Pancakes
The dish is traditionally served with thin Mandarin pancakes, which are similar to crepes. These soft, chewy pancakes are used to wrap up the stir-fried filling. In American restaurants, flour tortillas are sometimes substituted for convenience.
How Moo Shu Chicken is Made
The preparation process for moo shu chicken is relatively straightforward
- The chicken is often marinated briefly with soy sauce and cornstarch to tenderize it
- Eggs are scrambled in a hot wok or skillet until they form a flat omelet, then removed and sliced
- The chicken is stir-fried until cooked through
- Vegetables are added and quickly stir-fried to maintain their crunch
- The eggs are returned to the wok
- A sauce made from soy sauce, hoisin, sesame oil, honey, and cornstarch is added and allowed to thicken
- The mixture is served with warmed pancakes and extra hoisin sauce for spreading
How to Eat Moo Shu Chicken
The traditional way to enjoy moo shu chicken is:
- Take a warm pancake
- Spread a small amount of hoisin sauce on it
- Add a spoonful of the stir-fried filling
- Wrap it up like a small burrito
- Enjoy!
This hands-on eating experience is part of what makes the dish so popular at family-style Chinese restaurants.
Health Benefits of Moo Shu Chicken
Moo shu chicken can actually be a relatively healthy option when prepared properly:
- It’s rich in protein from the chicken
- Contains a variety of vegetables providing fiber and nutrients
- Can be lower in calories than many other Chinese takeout options
- The dish is typically not deep-fried
However, restaurant versions might be higher in sodium and oil than homemade versions where you can control the ingredients.
Making Moo Shu Chicken at Home
One of the best things about moo shu chicken is that it’s totally doable to make at home! Here’s a simple recipe:
Ingredients:
- 1 pound boneless chicken breast, cut into thin strips
- 2 eggs, lightly beaten
- 3 cups shredded cabbage (coleslaw mix works great as a shortcut!)
- 1 cup shiitake mushrooms, thinly sliced
- 2 teaspoons minced ginger
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 2 teaspoons cornstarch
- Salt and pepper to taste
- Flour tortillas or Mandarin pancakes for serving
- Sliced green onions for garnish
Instructions:
- Heat 1 teaspoon oil in a large skillet. Add eggs, season with salt and pepper, and cook until they form a flat omelet. Remove, slice into strips, and set aside.
- Add more oil to the pan and cook the chicken until browned and cooked through, about 4-5 minutes. Remove and set aside.
- Stir-fry the cabbage, ginger, and mushrooms until the vegetables are tender but still crisp.
- Return chicken and eggs to the pan.
- Mix soy sauce, hoisin sauce, sesame oil, honey, and cornstarch with a tablespoon of water. Add to the pan and bring to a boil. Cook for 30 seconds until the sauce thickens.
- Serve with warm tortillas or Mandarin pancakes, extra hoisin sauce, and sliced green onions.
Regional Variations and Modern Adaptations
While the core ingredients remain fairly consistent, you’ll find variations of moo shu chicken that include:
- Vegetable additions: Bean sprouts, bell peppers, or celery
- Sauce variations: Sometimes plum sauce is used instead of or alongside hoisin
- Protein substitutions: While we’re talking about chicken, the same basic dish can be made with pork, beef, shrimp, or tofu
- Gluten-free options: Using rice paper instead of wheat-based pancakes and gluten-free sauces
Frequently Asked Questions About Moo Shu Chicken
Where can I buy Mandarin pancakes?
You can find them in the refrigerated or frozen sections of Asian grocery stores. Some well-stocked supermarkets may carry them too.
What if I can’t find hoisin sauce?
You can make a substitute by mixing soy sauce, peanut butter, honey, and a touch of chili garlic sauce.
How long does moo shu chicken last in the refrigerator?
Leftovers will keep for 3-4 days in an airtight container.
Can I freeze moo shu chicken?
Yes, but the vegetables may change texture when thawed. It’s best to freeze the filling separately from the pancakes.
Is moo shu chicken spicy?
Traditional moo shu chicken is not spicy, but you can easily add chili oil or sriracha if you prefer heat.
Why You Should Try Moo Shu Chicken
If you’ve never had moo shu chicken before, you’re missing out on a delightful culinary experience. The combination of textures from the tender chicken, crisp vegetables, and soft pancakes creates an interesting mouth-feel, while the savory-sweet sauce ties everything together beautifully.
I personally love making this dish at home because it’s so versatile – I can add whatever veggies I have in my fridge, and my family enjoys the interactive eating experience. It’s one of those dishes that feels special but doesn’t require hours in the kitchen.
Next time you’re ordering Chinese takeout or cooking Asian-inspired food at home, give moo shu chicken a try! It’s a delicious change from the usual sweet and sour chicken or beef and broccoli, and the pancake-wrapping element makes it fun for kids and adults alike.
Recipe Tips & Variations
This is an easy moo shu chicken recipe to make once you have all the ingredients. As usual, I have some tips and tricks to set you up for success. Plus some fantastic ideas to play with if you want to divert from the norm.
- Prep everything ahead of time. Because you are cooking at high temperatures, you will find that everything will move very quickly once you start tossing things in the pan. Having all of your ingredients sliced, diced, and ready to go before turning up the heat is beneficial.
- Cook over high heat. High temperatures allow the ingredients to cook rapidly and maintain their natural, bright flavors. When it comes to meat, too low of temperatures will (a) inhibit the chicken from browning properly and (b) cause the chicken to release its juices, ending you with a tough, dry finished product. So don’t be afraid to turn the heat up!
- Don’t crowd the pan. When browning the chicken, don’t crowd the pan. The meat will not only fail to brown properly, but it will also release its juices, ending you with boiled but dry meat. If your pan is too small to fit all of the chicken pieces comfortably (with a little room to breathe), take an extra moment and brown it in batches.
- Try a different protein. It is acceptable to use a different protein here. I suggest using thinly sliced pork or turkey. You could also use Hunan beef as a guide and make it with sliced steak instead. Ground chicken, beef, pork, or turkey will also work. If you are vegetarian, I suggest using tempeh. Firm tofu would work, too, but it might fall apart.
- Add extra veggies. The slaw and the mushrooms give a pretty hefty dose of vegetable matter but feel free to throw in some thinly sliced bell pepper, broccoli, or another veggie of your choosing.
- Spice it up. Are you a spice person? This mu shu chicken dish is not spicy by nature, but you can easily add a splash or two of your favorite hot sauce to the marinade. I like Sriracha.
While you can certainly enjoy this moo-shu chicken on its own with a sizzling rice soup, I highly suggest serving it with a yummy side or wrapped up in something tasty. Here are some of my favorite ways to serve this Chinese classic.
- A light, refreshing vegetable side. I love serving my moo shu chicken with this spicy Asian cucumber salad but you could go with blanched or roasted green beans or even asparagus.
- Steamed white rice. Spoon some of this delightfully savory dish over a bowl of steamed white rice. You’ll think you ordered Chinese takeout. You could also serve it over my easy chicken fried rice. Just leave out the chicken in the fried rice recipe!
- Lettuce cups. Treat your body to a light, refreshing meal by scooping this moo shu chicken up with some crispy leaves of romaine or butter lettuce.
- With scallion pancakes. This might be my favorite way to do it. Serve this stir-fry in scallion pancakes—taco style. You can find them in most Asian markets. Flour tortillas would make a fine substitute here.
Easy Moo Shu Chicken Recipe
I love getting inspired by Chinese takeaway classics like kung pao beef, chicken lo mein, and Szechuan chicken and figuring out how to make them in my kitchen. It allows me to skip many unknown additives, extra sugars, oils, and what-have-you found in most takeout food. The best part is that I get to share it with you!
Moo shu chicken is made with thinly sliced chicken marinated in a delicious sauce and cooked to golden brown deliciousness. It is sauteed with chicken and veggies, including a colorful slaw, crunchy mung bean sprouts, umami shiitake mushrooms, and a smattering of chopped scrambled eggs. The sauce that ties the whole dish together perfectly combines the wonderful flavor of sweet and savory.
This moo shu chicken was so fun to make, and it only took 15 minutes of active time. I hope you will enjoy it as much as we do!
