Moo Shu Chicken Recipe

Name: Moo Shu Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g chicken breasts, cut into thick strips; 1 teaspoon peanut oil (unnecessary with non-stick frying pan) (optional); 400 g green cabbage, thinly sliced (You can buy the chopped cabbage and carrot to save time); 3/4 cup carrot, peeled and shredded; 250 g mushrooms, thinly sliced; 1 bunch green onion, sliced; 1 teaspoon freshly grated ginger (use more if you like); 64 inches flour tortillas, warmed; 1 (12 ounce) jar hoisin sauce; Marinade; 2 tablespoons soy sauce, reduced sodium is fine; 2 tablespoons water; 1 tablespoon sesame oil (olive oil works fine too); 3 garlic cloves, crushed; 2 teaspoons freshly grated ginger; 2 teaspoons sugar

Servings: persons

400 g chicken breasts, cut into thick strips
1 teaspoon peanut oil (unnecessary with non-stick frying pan) (optional)
400 g green cabbage, thinly sliced (You can buy the chopped cabbage and carrot to save time)
3/4 cup carrot, peeled and shredded
250 g mushrooms, thinly sliced
1 bunch green onion, sliced
1 teaspoon freshly grated ginger (use more if you like)
64 inches flour tortillas, warmed
1 (12 ounce) jar hoisin sauce
Marinade
2 tablespoons soy sauce, reduced sodium is fine
2 tablespoons water
1 tablespoon sesame oil (olive oil works fine too)
3 garlic cloves, crushed
2 teaspoons freshly grated ginger
2 teaspoons sugar

1
Slice chicken into thin strips.
2
In a medium bowl, combine marinade ingredients and add chicken, tossing to coat.
3
Cover and marinate in refrigerator for 15-30 minutes.
4
Remove chicken from refrigerator and discard marinade.
5
Heat wok and add peanut oil.
6
Add chicken and stir-fry until it turns white- for about 5 minutes.
7
Add mushrooms and ginger.
8
Cook and stir for 2-3 minutes.
9
Add cabbage, carrots and green onions.
10
Stir for 2 minutes and remove from heat.
11
To serve, spread one side of each tortilla with 2 tsps.
12
of Hoi sin sauce, spoon 1/2 cup chicken mixture in centre of each tortilla.
13
Fold bottom-up and serve.

6200

kcal

Calories

Fat

1253

Carbs

199

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 400 g chicken breasts, cut into thick strips, 1 teaspoon peanut oil (unnecessary with non-stick frying pan) (optional), 400 g green cabbage, thinly sliced (You can buy the chopped cabbage and carrot to save time), 3/4 cup carrot, peeled and shredded, and more.

Yes, Moo Shu Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moo Shu Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions