Description
A complete recipe for traditional Moo Shu Chicken, including the stir-fry, sauce, and instructions for serving with Mandarin pancakes.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil, divided
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup sliced wood ear mushrooms, soaked and sliced
- 1/4 cup sliced bamboo shoots
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 large eggs, lightly beaten
- 1/4 cup Moo Shu Sauce (see below)
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
- 1 teaspoon dark soy sauce
- 1 tablespoon water
- 12 Mandarin pancakes or steamed buns (for serving)
- Scallions, chopped (for garnish)
Instructions
- Marinate the chicken: In a bowl, combine the sliced chicken with soy sauce, cornstarch, and sesame oil. Set aside for 15 minutes.
- Prepare the Moo Shu Sauce: Whisk together hoisin sauce, sugar, dark soy sauce, and water in a small bowl. Set aside.
- Cook the eggs: Heat 1 teaspoon of vegetable oil in a wok or large skillet over medium-high heat. Pour in the beaten eggs and scramble until just set. Remove the eggs from the wok and set aside.
- Stir-fry the chicken: Add the remaining vegetable oil to the wok. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 3 to 4 minutes. Remove the chicken and set it aside with the eggs.
- Stir-fry the vegetables: Add the cabbage, carrots, wood ear mushrooms, and bamboo shoots to the wok. Stir-fry for 2 minutes until slightly tender-crisp.
- Add aromatics: Add the minced garlic and ginger to the vegetables and stir-fry for 30 seconds until fragrant.
- Combine ingredients: Return the cooked chicken and scrambled eggs to the wok. Pour the prepared Moo Shu Sauce over everything. Toss quickly to coat all ingredients evenly, about 1 minute. Do not overcook.
- Serve immediately with warm Mandarin pancakes and garnish with chopped scallions.
Notes
- Soak dried wood ear mushrooms in hot water for at least 30 minutes until fully rehydrated, then slice them thinly.
- Mandarin pancakes are traditionally used; warm them in a steamer or microwave before serving.
- For a more authentic flavor, use Shaoxing rice wine when stir-frying the chicken, if available.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving (without pancakes)
- Calories: 350
- Sugar: 12
- Sodium: 550
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 32
- Cholesterol: 180