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Last Updated on April 22, 2022

Why order Moo Shu if you can make it at home and have it both healthy and flavorsome? Check out my 20-minute Moo Shu Chicken/Pork recipe that everyone loves!

When I moved to Portland, I soon discovered a Chinese restaurant a couple blocks from my apartment.   I would make the jaunt every week or so for their delicious Moo Shu Chicken (and their stiff drinks, woah. I’m amazed my liver made it through that year).

This first time I ordered it, I had all kinds of questions like what is Moo Shu chicken? In a nutshell, it’s a stir-fry made of savory vegetables, typically shiitake mushroom and cabbage and green onions and eggs all piled into a wrap.

When you order it in a restaurant, it’s typically served in a moo sho pancake but you can easily use a flour tortilla, lettuce leaf or coconut wraps as I have shown in my photos.

All of us have a couple of homemade recipes for meals that are so much better than their restaurant version, sometimes even better than takeout! My latest recipe addition to my list is better than Chinese takeout –– can you imagine? It’s the Moo Shu Chicken dish!

I can’t tell you how many times I’ve ordered it, whether for takeout or in a Chinese restaurant, but ever since I tried making my own version, and got my recipe right, I never ordered it again.  Next on my list to tackle is my favorite Chicken Jalfrezi Recipe.

My eyes just wholly eliminate it from the menu whenever I’m out or ordering in. It easily tops the list of my dinner recipes now! 

I never expected Moo Shu Chicken to be this easy to make –– not to mention, quick! In just around a total time of 30 minutes, you’ll taste the deliciously sweet and savory combination that it uniquely brings to the table. Let’s jump into the recipe!

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Time to Set Aside

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 20 minutes

Yield: 4-6 servings

Calories: 349 calories from fat

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Anyhow, I could not get enough of them – I was addicted and then I had to give it all up when I went Paleo.

Well at least I thought so.

This recipe is crazy simple and the best part is that it used precooked chicken to make it (pst, you can prep a bunch of chicken when you make this Instant Pot Shredded Chicken Recipe).

Moo Shu Chicken Recipe/Moo Shu Pork Recipe

Before we get started, let me share with you some steps that’ll save you prep time if you’re in a hurry, not a kitchen fanatic, or you’re a slow cooker (which is completely fine). However, feel free to do whatever makes sense for you!

• Some food offering ideas are just life-savers. Did you know that bags of shredded green and purple cabbage exist? After I had been spending the longest time chopping green cabbage alone and purple cabbage alone and then mixing them with some carrots, I came across that innovation by accident. So, get yourself a bag! 
• Okay, this isn’t a new one. But instead of having to chop the mushrooms, it’s best to get a package of shiitake mushrooms, the thinly-sliced ones. And by the way, if you can’t seem to find shiitakes, white button or baby-Bella ones will do the job too. I’ve skipped mushrooms in my recipe because my husband hates them.
• Mexican flour tortillas are the closest you’ll come to the Mandarin pancakes we’re obsessed with at Chinese restaurants! 
• Using pre-cooked chicken or pork makes this a super-fast recipe since you don’t have to wait for anything to marinate.

Alternative recipe using raw chicken/pork

Don’t have leftover chicken? Follow these simple instructions to marinate the meat:

Marinade Ingredients:

• ½ cup of hoisin sauce
• ¼ cup of rice vinegar
• 1 teaspoon sesame oil
• Black pepper
• 6 cloves of minced garlic
• 2 tablespoons of soy sauce
• 2 tablespoons of oyster sauce
  

Chicken Moo Shu/Pork Moo Shu Ingredients:

• For the chicken: 1 pound of boneless, skinless chicken breast sliced into thin strips, or for pork: 1 pound of boneless pork chops sliced into thin strips
• Marinade

Instructions:

1. Prepare some marinade by mixing its components (listed above) in a mixing bowl until they’re perfectly blended.  

2. Divide the marinade into two. Add the chicken or pork, depending on the recipe you’re choosing to follow, to half of it, and set aside the rest; we’ll use it later. Leave the chicken or pork for around 5 minutes.

3. In a skillet, melt 1 tsp of coconut oil and then add in the chicken. Cook until no longer pink and remove from the pan. Follow the instructions from the recipe below to finish.

Now, it’s time to start the super simple recipe!

Check out some of my other favorite leftover chicken recipes:

Chicken Enchiladas