Moo Shu Chicken

Moo Shu Chicken


Isn’t Moo Shu such a fun dish?

It’s kinda like nachos; you can eat it the original way, or stack them high, make a crunchy salad out of them. With Moo Shu, you can wrap them up like you’re supposed to, or use the pancake as a big fork thing to shovel the chicken, or cut it all up and eat it with a fork.

Am I alone in this playing-with-food-habit-thing?

Moo Shu Chicken 

I’ve never been a fan of Chinese food from those little takeout places. I don’t know why; but the fast food in those places make me feel like I don’t know what I could potentially be eating. I don’t mean every single place, I know there are some that are great. Just certain places. I like to inspect my beef or chicken before I cook it, trim it, so there are no surprises later.           

However, I do have to say, I LOVE P.F. Changs. I don’t think I’ve ever had a bad dish there. Speaking of dishes, I honestly can’t remember if they have Moo Shu Chicken on their menu or not.

Moo Shu Chicken

Now that we’re all (at least the majority of us) are kinda stuck in the house thanks to Covid-19, or AKA the asshole Corona virus, take advantage of this time being home together with your family to play in the kitchen. Both of my children have cooked with me every now and then while they were growing up, and I loved that. Now that they’re 21 and 23, they know everything so there’s really no need in me telling them anything about the recipe, or sharing any knowledge about anything whatsoever, actually. One day I might be as smart as they are.

Yes, I’m being a smartass. Do get the family involved; you would be surprised by how much fun you can have. Be creative and look through the pantry and throw ideas around. Putting a meal together as a family incorporates everyone’s tastes and ideas, you’re making memories, and those extra hands can help with the clean up. 

This is just a fun recipe – to make and to eat. Chicken and sprouts and wilted, warm cabbage all mixed together and rolled up in a delicate little pancake. Then you get to dip it, unless you like to pour your sauce over it before folding it up.

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My love for Moo Shu Chicken started when my ex-husband ordered it and I was so intrigued I had to taste it. At that point I knew I had to get it, and it became my very favorite Chinese dish.

Sort of. 

I really like the Chinese I make at home. 

Moo Shu Chicken             

This was in was 2006, y’all!! I’m a little ashamed that I’m just now getting around to making it, and writing about it. I think it was the intimidation of the pancakes that took me so damn long. Before I say anything else about making these, please keep in mind that you do NOT have to make these. You can buy flour tortillas and they’ll work just as well.                 

Moo Shu Chicken

These pancakes are so tiny and thin, and at first I thought I would’t be able to accomplish this daunting task – making these ultra thin, seemingly see through pancakes and THEN separating it into two.

I’m not gonna lie – I did call them an asshole a time or two before I got the hang of it. 

Moo Shu Chicken

These are not as difficult as I was afraid it would be.  

You just have to be careful separating the two pancakes – they’re easy to tear. Overall, it’s a fairly easy process. 

The sauce I made wasn’t a typical hoisin sauce, but I’m not one to serve sauce out of a jar.

Hell, no.

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It’s a really good concoction of soy sauce, ginger, hoisin sauce, sesame oil, for the most part. It’s so good.

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It’s lick-the-spoon-good.

Moo Shu Chicken

I so hope you make these. If you do, I want to see! Pleeeease drop a pic on my instagram profile and I’ll love you forever.

Here’s your printable – 

Mu Shoo Chicken
Yield: 4

Moo Shu Chicken

A delicious version of th /lk Chinese classic.


  • 1 lb. chicken, cooked and shredded
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • 2 T ginger
  • 1 bag angel hair slaw
  • 8 oz. can bean sprouts
  • 2 carrots, finely julienned
  • 16 oz. baby bella or white mushrooms, chopped small
  • 1/2 large onion, diced
  • 1 tbsp soy sauce
  • Sesame seeds

Chinese Pancakes

  • 2 C AP Flour
  • 1/2 C hot water
  • 1/2 C cold water
  • 1/2 T sesame oil

Moo Shu Sauce

  • 1 T water
  • 1 tsp cornstarch
  • 1 tsp white pepper
  • 1/2 tsp sesame oil
  • 1 tsp oil
  • 1/2 tsp ginger
  • 1/2 tsp chili garlic sauce


    Pour the flour into a large bowl. Bring water to a bowl, and slowly pour the water in, stirring the flour, then pour the cold water in.

Let the flour come to room temperature.

Knead the dough in a stand mixer (or by hand), for 6-10 minutes. Cover with wet towel and set aside for 20 to 30 minutes. Cover with a wet paper towel and set aside for 30 minutes.

Transfer the dough onto a floured surface. Roll the dough into a log, then cut into 20 sections.

To prepare two pancakes: Brush oil on the top of one section, and the bottom of another one, then press the two together. Roll the overlapped pancake to a large circle.

Brush some oil in a pan and then fry the pancake until one side is slightly brown, then flip it over to brown the other side.

After finishing, separate each pancake into two, serve while still warm.

For the Chicken:

In a large saucepan, add sesame oil over medium heat.

When oil is fragrant, add garlic through onion, then add chicken, combining with tongs until combined.

Sprinkle with soy sauce and cover, reducing reduce heat to medium low. Steam until cabbage has wilted, about 10 minutes.

Remove from heat and sprinkle with sesame seeds.

For the Sauce:

Whisk water and cornstarch together in a small bowl.

Put the rest of the ingredients in a small sauce pan over medium heat.

Bring to a simmer, add cornstarch mixture and whisk until sauce starts to thicken.

Remove from heat and serve with Mu Shoo Chicken.


*Recipe adapted from China Sichuan Food

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 667Total Fat: 23gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 109mgSodium: 178mgCarbohydrates: 75gFiber: 7gSugar: 8gProtein: 39g

The provided nutrition calculated may not always be accurate.

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  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

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