Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons cornstarch
- 2 tablespoons vegetable oil
- 3 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup sliced mushrooms
- 3 scallions, chopped
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 4-6 Mandarin pancake wrappers or flour tortillas
- Optional: hoisin sauce, chili sauce for extra flavor
Instructions
- Combine soy sauce, oyster sauce, and cornstarch in a bowl, add chicken, and toss to coat. Refrigerate for at least 15 minutes.
- In a large wok, heat vegetable oil over medium-high heat, add marinated chicken, and cook until lightly browned (3-4 minutes). Remove and set aside.
- In the same pan, stir-fry garlic and ginger until fragrant (about 30 seconds).
- Add shredded cabbage, carrots, and mushrooms; stir-fry until tender-crisp.
- Return chicken to the pan, mix well, and cook for an additional 2 minutes.
- Warm Mandarin pancakes or tortillas, spoon Moo Shu chicken mixture into each, and fold into a wrap.
- Serve immediately, with optional hoisin or chili sauce if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat in a skillet with a splash of water or broth to maintain moisture.
- Keep pancakes separate while reheating to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Gluten-Free (when using tamari and gluten-free wrappers)
Nutrition
- Serving Size: 1 wrap
- Calories: 400 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 60mg