Moo Shi Chicken (with 4 Pancakes) Recipe

Slice and Marinate

Trim excess fat from the chicken thighs and slice into thin 1/4-inch strips across the grain. In a medium bowl combine 1 tablespoon light soy sauce, 1 teaspoon Shaoxing wine, 1 teaspoon cornstarch and 1/2 teaspoon vegetable oil. Add the chicken, toss to coat thoroughly, and let marinate at room temperature for 15 minutes (or refrigerate up to 1 hour).

Prepare Vegetables

While the chicken marinates, prepare the vegetables: thinly slice napa cabbage, shiitake mushrooms, julienne the carrot, thinly slice bamboo shoots if using, mince garlic and ginger, and separate the whites and greens of the green onions (slice both).

Scramble Egg

Heat 1 teaspoon sesame oil in a large wok or heavy skillet over medium-high heat. Add the beaten egg, swirl to a thin omelet, cook until just set (about 20–30 seconds), transfer to a cutting board, roll and slice into thin ribbons. Remove and set aside.

Increase heat to high. Add 2 tablespoons vegetable oil to the wok and swirl. When oil is shimmering, add the marinated chicken in a single layer. Spread into an even layer and let sear undisturbed for 30–45 seconds, then stir-fry until just cooked through and lightly browned, about 2–3 minutes total depending on thickness. Transfer chicken to a plate and set aside.

Add the remaining 1 teaspoon sesame oil to the wok. Add the white parts of the green onions, minced garlic and ginger; stir-fry for 15–20 seconds until fragrant. Add shiitake mushrooms and carrots; stir-fry 1–2 minutes until mushrooms begin to soften.

Add napa cabbage and bamboo shoots; stir-fry 1–2 minutes until cabbage begins to wilt but still has some crunch. Push vegetables to the sides of the wok to create a well in the center.

Return the cooked chicken and the scrambled egg ribbons to the wok. Stir everything together briefly to combine.

Whisk together the sauce: combine 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon dark soy sauce (optional), 1 teaspoon rice vinegar, 1/2 teaspoon sugar and 1/4 cup chicken stock (or water). In a small bowl mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and add to the sauce.

Pour the sauce into the wok and stir-fry for 30–60 seconds until sauce thickens and evenly coats the chicken and vegetables. Taste and adjust seasoning — add a pinch of salt or a splash more soy if needed. Remove from heat and stir in sliced green onion greens.

Warm the Mandarin pancakes according to package instructions (steam for 30 seconds or microwave covered for 15–20 seconds). Place the pancakes on a plate and provide hoisin sauce and sesame seeds on the side.

To assemble each pancake: spread about 1 tablespoon hoisin sauce on a pancake, add 1/4 of the moo shi chicken mixture, sprinkle with extra sliced green onions and sesame seeds if using. Fold or roll and serve immediately.

Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or in the microwave until hot.