Past Recipes
Moo Shu Chicken

Moo Shu Chicken with Pancakes

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Chef Elana’s streamlined update of her favorite Chinese menu dish had us clamoring around the test kitchen like hungry wolves. Her version of classic moo shu? Sesame-roasted chicken is combined with sautéed cabbage, wild mushrooms, garlic, and ginger. Tossed in a sweet-salty mixture of soy and hoisin sauces, this bold filling is wrapped in soft, warm flour pancakes. This encore recipe says peace out to takeout.
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy

Ingredients & Equipment

What we send

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

What You’ll Need

  • black pepper
  • kosher salt
  • 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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