Moo Shu Chicken

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This simplified version of the classic moo shu recipe utilizes shredded cooked chicken and pre-shredded cabbage.

Served in lettuce wraps, it makes a wonderful lunch that takes less than 30 minutes to prepare.

Moo shu chicken served in lettuce wraps.

The first time I made this recipe, it was because I had some leftover baked chicken breast and pre-shredded coleslaw mix that I wanted to use up. I wanted an Asian-style recipe that would utilize those ingredients, and I came across the idea of preparing moo shu.

It was so good, the flavor combination so unique, that I have made it many times since. It's one of those recipes that everyone likes, and it's also very easy to make. Even the leftovers are excellent!

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Ingredients
Instructions
Expert tip
Frequently asked questions
Variations
Serving suggestions
Storing leftovers
Related recipes
Recipe Card

Ingredients

You'll only need a few simple ingredients to make moo shu chicken. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

For the sauce: Soy sauce, rice vinegar, sriracha, and just a bit of cornstarch.
Oil: I like to use avocado oil.
Shredded cabbage: To make life easy I use pre-shredded bagged cabbage. But it's not difficult to shred it yourself.
Aromatics: Minced garlic and ginger. You can mince them yourself, but it's absolutely fine to use the stuff that comes in a jar.
Shredded cooked chicken: I usually use shredded chicken breasts. You can also use rotisserie chicken - just make sure to remove the skin. Its texture won't work in this recipe.
For garnish: Thinly sliced scallions.

Instructions

Making moo shu chicken is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

You start by whisking together the sauce ingredients.
Stir-fry the cabbage, garlic, and ginger. Then add the shredded chicken.
Now, reduce the heat, and stir in the scallions and the sauce (give the sauce an extra mix before stirring it into the dish).

That's it! As is the case with most stir-fry recipes, the cooking itself is very quick. It's the prep that takes most of the time. And when using precooked chicken and pre-shredded cabbage, even the prep is quick and easy.

A six-photo collage showing the steps for making moo shu chicken.

Expert tip

I like to serve this tasty stir-fry in lettuce cups. It's delicious and very pretty, and it's a better choice than the traditional pancakes used to serve this dish.

The best lettuce varieties for this purpose are iceberg or Boston. While Romaine is lovely, its large, elongated leaves with their prominent ribs don't work so well as cups.

Frequently asked questions

What is Chinese moo shu?

Moo shu pork is a dish of northern Chinese origin. It consists of sliced pork tenderloin, cucumber, and scrambled eggs, stir-fried in peanut oil together with mushrooms.

The dish is seasoned with ginger, garlic, scallions, soy sauce, and rice cooking wine.

As you can see in the recipe card below, my own recipe departs from tradition quite a bit. But it's delicious nonetheless.

Can you use a thickener other than cornstarch?

I don't worry about the cornstarch because I only use 1 teaspoon which is then divided between four servings.

But if you'd like, you can experiment with other thickeners, such as konjac flour (follow the conversion suggestions on the package) or even coconut flour (try 1 tablespoon). I haven't tried these options myself, though.

Can I use pork instead of chicken?

Yes. I do like pork, but I almost always make moo shu chicken because, as mentioned above, I cook a lot of baked chicken breasts, so I often have leftovers that I want to use up.

If you'd like to use this recipe with pork, try using cooked and shredded (or thinly sliced) pork tenderloin instead of chicken.

Variations

I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

You can use thinly sliced red onions instead of green onions. If you do, add them to the skillet together with the cabbage.
Ghee is a good substitute for avocado oil.
You can use shredded rotisserie chicken. Just make sure to remove the skin. Its texture won't work in this recipe.

Serving suggestions

The traditional recipe is served with little savory pancakes. Instead of those, I use cabbage or lettuce wraps.

Another option is to serve this dish on a bed of cauliflower rice, to soak up the yummy sauce. And of course, you can simply serve it in pretty bowls!

Storing leftovers

Leftover chicken should keep for 3-4 days in the fridge. But if you've used pre-cooked chicken that had already spent a day or two in the fridge, you should keep that in mind when counting those 3-4 days.

To reheat the leftovers without over-drying the chicken, it's best to heat them covered, and use the microwave on a low setting.