Past Recipes
Moo Shu Chicken

Moo Shu Chicken with Pancakes

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Recipe Details

Story

Chinese moo shu, or mu shu, typically wraps thin pancakes around pork and veggies, with hoisin and scallion as customizable garnishes. This chicken version is packed with sautéed cabbage, garlic, ginger, and a trio of mushrooms. The filling's tossed in a soy-hoisin sauce, then wrapped up in warm pancakes (premade, to save you time) with a final scallion sprinkle.

Tags

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Elana

By Chef Elana

Nutritional info

Ingredients & Equipment

What we send

  • garlic
    1 clove
    garlic
  • ginger
    1/4 ounce
    ginger
  • scallions
    4
    scallions
  • boneless skinless chicken breasts
    2
    boneless skinless chicken breasts
  • sesame oil
    1 1/2 tablespoon
    sesame oil
  • shredded red cabbage
    2 cups
    shredded red cabbage
  • moo shu pancakes
    6
    moo shu pancakes
  • soy sauce
    2 tablespoons
    soy sauce
  • hoisin sauce
    1/4 cup
    hoisin sauce
  • shiitake mushrooms
    2 ounces
    shiitake mushrooms
  • oyster mushrooms
    2 ounces
    oyster mushrooms
  • cremini mushrooms
    4 ounces
    cremini mushrooms

What You’ll Need

  • baking sheet
  • 12" large pan
  • aluminum foil

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425°F. Mince garlic. Trim and discard skin of ginger and mince. Remove and discard mushroom stems, then wipe caps clean with a damp paper towel and cut into ¼-inch slices. Rinse scallions, trim and discard roots, and thinly slice on a diagonal. 

  2. Roast Chicken

    Roast Chicken

    Pat chicken dry with paper towel then season all over with ½ teaspoon salt and pepper as desired. Place on a baking sheet and drizzle over half of sesame oil. Roast until cooked through and no longer pink, 12-15 minutes.

  3. Sauté Vegetables

    Sauté Vegetables

    While chicken roasts, heat remaining sesame oil in a large pan over medium heat. When oil is shimmering, add garlic and ginger and sauté, stirring, until golden and fragrant, about 2 minutes. Stir in cabbage, mushrooms, and half of scallions and sauté until tender, 6-8 minutes. Season with ¼ teaspoon salt and pepper as desired.

  4. Warm Moo Shu Pancakes

    Warm Moo Shu Pancakes

    While vegetables sauté, stack moo shu pancakes, wrap in foil, and place in oven to warm until ready to use, about 10 minutes.

  5. Season Chicken

    Season Chicken

    Roughly chop roasted chicken into bite-size pieces, or shred using 2 forks or tongs, and add to pan with vegetables over medium heat. Add soy sauce and hoisin sauce and cook, stirring, until chicken is warmed through and sauce is thickened, 1-2 minutes. Remove pan from heat. 

  6. Plate Moo Shu Chicken

    Plate Moo Shu Chicken

    Fill moo shu pancakes with chicken and sautéed vegetables and sprinkle with remaining scallions. Wrap up pancakes and enjoy your flavorful Chinese specialty.

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