I’m back from a long weekend at the beach with my girl friends – it’s an annual trip we do every year – and I’m so thankful for this group of women. We laugh until we cry, we share stories and memories and hardships, we soak in the sun and walk on the beach, we cook up a storm and we have an absolute blast. My heart is full, and it’s definitely a great way to kick off summer! OK, let’s move along to the food. Today I’m excited to share yet another takeout fakeout favorite that we make at home. See easy chicken pad Thai, sweet and sour chicken, quick chicken curry and chicken chow mein for some other favorites I’ve shared here on Family Food on the Table. (And stay tuned, because I’ve got an egg roll in a bowl recipe coming soon.) Moo shu chicken is a more recent favorite of mine after I first tried it from a local restaurant and fell in love with the dish. So naturally, I had to try to recreate it at home!
And while this is certainly not traditional, it is my cheater home-cook version using on-hand ingredients that we can get in our local grocery store. And I think you’ll find the flavor and taste is just as good as the restaurant version! We’ve got tender strips of chicken and egg, cabbage and mushrooms, and a scrumptious - but simple - sauce of hoisin sauce and soy sauce. And while you are certainly welcome to try your hand at making your own mandarin pancakes at home, I find flour tortillas are a fabulous and convenient swap. Just tuck your moo shu chicken into your tortillas, roll them up and you will be devouring dinner!
It’s one of those dishes that’s actually incredibly easy to make but has you marveling at your kitchen prowess. Bonus: This dish is ready in just 20 minutes! That’s even faster than ordering it from your local takeout joint. OK, let’s get cooking so you can dive in, too. (And here’s a little visual step-by-step process for this recipe. You can also check out my Google web story.)
Now, I’ve got some notes and tips coming up below on how to make moo shu chicken. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Chicken: You can make this with boneless, skinless chicken breasts or chicken thighs. Or use a combination of both. We’re cutting the pieces small, so they will cook through in the same time. Cabbage: Feel free to use bagged, shredded cabbage or buy a green or Napa cabbage and slice it yourself. You’ll need 3 cups total. Mushrooms: You may be able to find fresh shiitake mushrooms in your store, or you can use dried and reconstitute them according to the package directions. You could also sub another type of mushroom if you want. Hoisin sauce: I always make this with hoisin sauce, but some people use oyster sauce instead. Feel free to sub that if it’s what you have on hand, or to use half of each for the sauce. Gluten-free: You can try using arrowroot powder instead of cornstarch and tamari in places of the soy sauce to make this recipe gluten-free.
Also, as mentioned, I tend to just use plain flour tortillas, even though they are a slightly different taste and texture than the mandarin pancakes this dish is usually served with. Here’s a recipe for homemade mandarin pancakes if you’d like to make yours from scratch instead. Or you could even serve this moo shu chicken with some steamed rice instead if you prefer. As for toppings, some sliced green onions are a great touch. And you can definitely top yours with some extra hoisin or soy sauce if you’d like. Last thing, let’s talk about what to do with the leftovers.
How to store leftovers:
- Leftover moo shu chicken, once cooled, can be stored in a covered container in the refrigerator for up to 5 days.
- Reheat in a skillet or in the microwave. Add some extra hoisin or soy sauce if needed to wake it up a little. Whether this is an old favorite or an Asian dish you haven’t yet tried, I hope you give this homemade moo shu chicken a go in your kitchen. I think you’ll love how quick and easy it is to make, and how incredibly flavor it is. Enjoy! XO, Kathryn
Chicken: You can make this with boneless, skinless chicken breasts or chicken thighs. Or use a combination of both. We’re cutting the pieces small, so they will cook through in the same time. Cabbage: Feel free to use bagged, shredded cabbage or buy a green or Napa cabbage and slice it yourself. You’ll need 3 cups total. Mushrooms: You may be able to find fresh shiitake mushrooms in your store, or you can use dried and reconstitute them according to the package directions. You could also sub another type of mushroom if you want. Hoisin sauce: I always make this with hoisin sauce, but some people use oyster sauce instead. Feel free to sub that if it’s what you have on hand, or to use half of each for the sauce. Gluten-free: You can try using arrowroot powder instead of cornstarch and tamari in places of the soy sauce to make this recipe gluten-free. Leftovers: Leftover moo shu chicken, once cooled, can be stored in a covered container in the refrigerator for up to 5 days. Reheat in a skillet or in the microwave. Add some extra hoisin or soy sauce if needed to wake it up a little.
