Quick Weeknight Moo Shu Chicken
Serves
6
Total Time
29 minutes
Prep Time
10 minutes
Cook Time
19 minutes
About
Need a fast, flavor-packed dinner that’s way better than takeout? This Quick Moo Shu Chicken with pancakes is your weeknight hero. Think tender strips of chicken, savory scrambled eggs, and sautéed veggies tossed in a tangy-sweet hoisin sauce—all wrapped up in warm mandarin pancakes or tortillas. It’s a full meal in under 30 minutes and yes, the leftovers are incredible. Whether you call it moo shu chicken, mu shu chicken, or "that delicious thing with pancakes," this one-pan wonder brings major flavor without a ton of effort. Tips and Tricks- No mandarin pancakes? Use small flour tortillas or even lettuce wraps.
- Shiitake mushrooms add depth, but button mushrooms work just fine.
- Want it spicy? Add a drizzle of sriracha or a pinch of red pepper flakes to the sauce.
- This moo shu chicken recipe is great for meal prep—store the filling and pancakes separately for easy reheating.
Ingredients
1 pound boneless skinless chicken breast or thighs, thinly sliced
Salt & pepper to taste
1 + 1 tablespoons vegetable oil, divided
2 eggs, lightly beaten
3 cups shredded coleslaw mix (green cabbage and carrots)
1 cup sliced shiitake or button mushrooms
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
4 green onions, sliced
For the Sauce
3 tablespoons Kikkoman ® Hoisin Sauce
2 tablespoons Kikkoman® Soy Sauce
1 tablespoon Kikkoman® Rice Vinegar
1 teaspoon Kikkoman® Sesame Oil
1 teaspoon cornstarch mixed with 1 tablespoon water
Directions
- Stir together ingredients for sauce in a small bowl. Set aside.
- Season chicken with salt and pepper in a bowl. Stir to coat. Heat 1 tablespoon of oil over medium heat in a large skillet. Add chicken and brown for 6-8 minutes, stirring regularly. Set aside on a plate.
- Add a small amount of oil to skillet if needed. Add beaten eggs and scramble for 3-4 minutes, until fully cooked. Transfer to plate with chicken.
- Add remaining oil to skillet. Add coleslaw mix, mushrooms, garlic, and ginger. Cook for 4 minutes, until tender.
- Return chicken and eggs to skillet. Pour in sauce and stir to combine. Stir in green onions. Cook for 3 minutes longer, until sauce has thickened. Spoon mixture onto pancakes or tortillas and serve warm.
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