Mandarin Pancakes with Moo Shu Chicken

These tender pancakes paired with savory chicken and crisp veggies make for a delicious, homemade twist on a classic favorite. Perfect for sharing with family or friends, this recipe brings restaurant-quality flavors right to your kitchen.

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TIME40 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

Marinade: ¼ cup hoisin sauce ½ cup rice vinegar 2 cloves garlic, minced 1 tablespoon oyster sauce 1 tablespoon soy sauce ½ teaspoon toasted sesame oil ½ teaspoon Chinese five-spice powder ½ pound chicken tenders, sliced on the diagonal into thin strips 2 tablespoons sesame oil, divided ½ cup shiitake mushrooms, stemmed and thinly sliced ½ cup shredded napa cabbage ½ cup julienned carrots ½ cup julienned red cabbage 4 scallions, green parts only, thinly sliced 2 tablespoons water 1 large egg, beaten 10 Mandarin pancakes

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by mixing hoisin sauce, rice vinegar, garlic, oyster sauce, soy sauce, toasted sesame oil, and Chinese five-spice powder in a bowl. Toss the chicken strips in the sauce and let them marinate for about 10 minutes.

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Step 2

Heat a tablespoon of sesame oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until it’s cooked through and no longer pink inside, around 5 minutes. Once done, transfer the chicken to a bowl and wipe out the pan.

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Step 3

Add the remaining tablespoon of sesame oil to the wok and toss in the shiitake mushrooms, napa cabbage, carrots, red cabbage, and scallions. Stir-fry the veggies until they’re just tender but still crisp, about 3 minutes. Pour in a splash of water to help steam everything a bit.

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Step 4

Push the veggies to the side and pour the beaten egg into the pan. Let it cook for a minute or two, stirring occasionally until it’s set and mixed in. Then add the cooked chicken back to the wok and give everything a good stir to combine.

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Step 5

Warm up the Mandarin pancakes in the microwave for 30 seconds to a minute until they’re soft and pliable. Spoon some of the chicken and veggie mixture onto each pancake, then fold or roll them up like a wrap. Serve right away and enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use vegetable oil or sesame oil to lightly coat the skillet for cooking pancakes to get a nice golden-brown color.
- Keep the pancakes covered with a damp cloth while cooking to prevent them from drying out.
- Slice the chicken thinly and cook quickly over high heat to keep it juicy and tender.

Why you’ll love it

These pancakes offer a perfect balance of savory and sweet flavors. The tender, thin wrappers complement the flavorful chicken filling, making each bite delightful. They are fun to assemble and great for sharing with family or friends.

Serving ideas

Serve the pancakes warm with hoisin sauce on the side for dipping. Add thinly sliced cucumber and scallions for extra crunch and freshness. Pair with a simple green salad or steamed vegetables for a complete meal.

Storage & leftovers

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave with a damp paper towel to keep them soft. Cooked chicken filling can also be stored separately and reheated before assembling.