Moo Shu Chicken with Pancakes
by Sommer Collier — last updated on Feb 25, 2025 
Moo Shu Chicken Recipe – This classic Chinese recipe features tender chicken cooked with egg, veggies, and a tangy sauce. It’s easy to make and ready to serve with thin pancakes in just 30 minutes!
Why We Love Moo Shu Chicken with Pancakes
Moo Shu Chicken (also spelled Mu Shu Chicken) is a classic Chinese dish that is robust with deep umami flavor, and is not at all spicy. It’s a great option to introduce your family to different Asian cuisines!
This easy recipe is a combination of stir-fried egg, chicken, mushrooms, and cabbage in a tight sweet-and-savory glaze. Traditionally, you serve mu shu chicken with Chinese pancakes, almost like a taco. Yet it’s also great served over steamed rice.
You can even prepare this easy moo shu chicken recipe with lean pork, if you like. Either way, the dish takes only 30 minutes to put together, and is even great to make ahead for meal prep!
Ingredients You Need
- Chicken breast – boneless and skinless, or pork tenderloin
- Hoisin sauce – a thick, salty, and sweet sauce
- Soy sauce – or coconut aminos
- Cornstarch – to thicken the sauce
- Sesame oil – or other high-heat oil, like avocado oil
- Eggs – to scramble
- Garlic – minced
- Ginger – fresh grated
- Scallions – green onions divided into whites and greens
- Bamboo shoots – canned, drained
- Shitake mushrooms – thinly sliced
- Napa cabbage – shredded
- Fry oil – like vegetable or canola
And you’ll definitely want a stack of warm moo-shu shells (a.k.a. mandarin pancakes) to serve! *If you can’t find these little pancakes, buy mini flour tortillas instead.
How to Make Moo Shu Chicken
- Set out a large bowl and cutting board. Slice the chicken breasts (or pork) into very thin strips against the grain. Place the strips in the bowl. Add in the hoisin sauce, soy sauce, cornstarch, and sesame oil. Gently stir to coat.
- Allow the chicken to marinate while you chop all the vegetables.
- Set out a small bowl. Crack the eggs into the bowl and beat well to mix.
- Set a wok or large sauté pan over medium-high heat. Add 1 tablespoon of oil to the pan and swirl around. Once hot, add the eggs to the pan. Stir fry, creating a large egg disk. When fully cooked on the bottom, flip and cook another minute.
- Then move the egg disk to a cutting board, and chop it into short thin strips, about ½ inch by 1 ½ inch long.
- Add another tablespoon of oil to the pan. Stir fry the chicken until fully cooked, gently stirring so as not to break the strips.
- Once fully cooked, move it to a holding plate.
- Add the remaining tablespoon of oil to the pan. Stir in the minced garlic, grated ginger, scallion whites, and shiitake mushroom slices. Stir fry for 2-3 minutes. Then, stir in the shredded cabbage and stir fry for another minute. Once fully cooked, move to a holding plate.
- Add the chicken back to the pan, along with the bamboo shoots and chopped egg.
- Stir well to coat. Then toss in the scallion greens. If needed, add ¼ – ½ cup of water to loosen the sauce. Taste, then add salt as needed.
Get the Complete (Printable) Moo Shu Chicken Recipe + VIDEO Below. Enjoy!
Tips & Tricks
- Prepare Everything Ahead of Time. Mu Shu is a quick-cooking dish, so have all your ingredients prepped and ready. Slice vegetables, whisk eggs, and prepare the sauce before you start cooking.
- Customize the Veggies. Traditional Moo Shu uses cabbage, mushrooms, and bamboo shoots, but you can add julienned carrots, bell peppers, or snap peas for extra color and texture.
Serving Suggestions
Serve mu shu chicken with pancakes as little wraps or over steamed white rice. For a low-carb option try yummy cauliflower rice! Then pair with other Asian-inspired side dishes like Chinese potstickers (dumplings), super greens, or zesty wor wanton soup.
Give each person a serving of extra hoisin sauce to dip. To spice up this recipe, consider adding chili garlic sauce or chili oil on the side.
Frequently Asked Questions
These thin, light pancakes are similar to tortillas, and are made with a simple combination of wheat flour and water. They are steamed to cook for a great slightly chewy but delicate texture.
The sauce and mushroom give moo shu chicken a delicious umami flavor. It leans a bit sweet, so kids will definitely like this recipe!
Chicken and mushrooms are very healthy! The homemade sauce is quite simple, although it can be high in sodium. I suggest using low-sodium soy sauce or coconut aminos if you are sensitive to salt.
This moo shu chicken and pork recipe is excellent to make ahead and meal prep! The flavors get more intense as the ingredients sit together. Store in an airtight container and keep leftovers in the fridge for up to 3-4 days.
I do not recommend freezing because of the delicate textures of the mushrooms and bamboo.
Looking for More Quick and Easy Recipes? Be Sure to Try:
- Black Pepper Chicken Stir Fry
- Simple Teriyaki Bowl with Chicken
- Roman Chicken with Peppers and Onions
- Panda Express Orange Chicken
- Hunan Style Chicken
- Pork Sukiyaki
- 8-Minute Jjapaguri (Easy Ram Don Korean Noodles)
Moo Shu Chicken with Pancakes Recipe + VIDEO
Video
Ingredients
- 1 pound chicken breast or pork tenderloin
- 1/3 cup hoisin sauce
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 teaspoons sesame oil
- 3 large eggs
- 2 cloves garlic minced
- 1 tablespoon fresh grated ginger
- 1 bunch chopped scallions divided into whites and greens
- 8 ounce can bamboo shoots drained
- 5 ounce sliced shiitake mushrooms
- 3 cups shredded napa cabbage
- 3 tablespoons fry oil
Instructions
- Set out a large bowl and cutting board. Slice the chicken breasts (or pork) into very thin strips, against the grain. Place the strips in the bowl. Add in the hoisin sauce, soy sauce, cornstarch, and sesame oil. Gently stir to coat.
- Allow the chicken to marinate while you chop all the remaining ingredients.
- Set out a small bowl. Crack the eggs into the bowl and beat well to mix.
- Set a wok (or large sauté pan) over medium-high heat. Add 1 tablespoon of oil to the pan and swirl around. Once hot, add the eggs to the pan. Stir fry, creating a large egg disk. When fully cooked on the bottom side, flip and cook for another minute. Then move the egg disk to a cutting board, and chop into short thin strips, about ½ inch by 1 ½ inch long.
- Add another tablespoon of oil to the pan. Stir fry the chicken until fully cooked, gently stirring as to not break the strips. Once fully cooked, moved to a holding plate.
- Add the remaining tablespoon of oil to the pan. Stir in the minced garlic, grated ginger, scallion whites, and shiitake mushroom slices. Stir fry for 2-3 minutes. Then stir in the shredded cabbage and stir fry another minute.
- Add the chicken back to the pan, along with the bamboo shoots and chopped egg. Stir well to coat. Then toss in the scallion greens. If needed, add ¼ – ½ cup of water to loosen the sauce. Taste, then add salt as needed. Serve over steamed rice, or with traditional mu shoo pancakes.
This is delicious! I used pork tenderloin but made the rest following the recipe. Great over rice for lunches for the week. Very flavorful. Had to stop myself from eating the slices of pork right out of the pan . . . :-) A keeper for sure.
Love love LOVE Asian inspired cuisine – this was absolutely delicious! Definitely will be making it again!
I made this with chicken and it was out of this world! What a fantastic recipe, thank you.
Delicious!! Love moo shu chicken!! So many great ways to enjoy it! The flavor is perfect & the chicken is nice & tender!