Moo Shu Chicken Bowls – Learn Like a Pro

Moo Shu Chicken Bowls – Learn Like a Pro : Inspired by Chinese authentic Moo Shu Chicken, this simple recipe eliminates the moo shu wrappers and is served in bowls. A quick and effortless healthy weeknight meal.

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Moo Shu Chicken Bowls – Learn Like a Pro

Ingredients

• 2 Tbsp avocado oil divided
• 1 pound boneless skinless chicken breasts chopped into bite-sized pieces
• 2 large eggs
• 1 Tbsp toasted sesame oil
• 6 ounces shiitake mushrooms chopped
• 4 cloves garlic minced
• 2 tsp fresh ginger peeled and grated
• 4 cups napa cabbage thinly sliced (or green cabbage)
• 8 ounces sliced bamboo shoots drained
• ⅓ cup hoisin sauce*
• 2 Tbsp oyster sauce**
• ¼ cup coconut aminos or low-sodium soy sauce
• 2 Tbsp rice vinegar
• 4 green onions cut into 2-inch pieces

Instructions

1. In big, teflon skillet, heat avocado oil over medium-high heat. To have room for all of the ingredients, I suggest using a large pot or a 12-inch skillet with a deep lip. Once the skillet has warmed up for a few minutes, add the chopped chicken and arrange it in a single layer in the skillet.
2. Before stirring, let the chicken cook for a few minutes unattended so that it can turn golden brown. Cook the chicken for a further minute or two more. After moving the chicken to a platter, set it away until needed.
3. Using the same skillet that you used to cook the chicken, add the sesame oil. After adding the shiitake mushrooms to the skillet, cook them for three to five minutes, or until the white sections start to brown and the mushrooms start to soften.
4. Add the minced garlic and the sliced cabbage. Before adding the sauce ingredients (rice vinegar, hoisin sauce, oyster sauce, and coconut aminos), sauté for one or two minutes. Cook the cabbage, stirring regularly, until it reaches the desired doneness.
5. This takes ten to twelve minutes. Scramble the eggs and place them on the same platter as the chicken to cook while the cabbage cooks. Add the cooked chicken, scrambled eggs, green onions (scallions), and bamboo shoots when the shredded cabbage reaches the desired doneness.
6. Stirring often, cook for a few minutes or until everything is thoroughly cooked. Enjoy! Serve in large bowls and top with a sprinkling of sesame seeds. Serve the bowls with additional hoisin sauce if desired.

Notes

*If you require the recipe to be gluten-less, make sure you use hoisin sauce that is less of gluten. Paleo Hoisin Sauce can also be made without soy or refined sugar!
**alternatively add extra hoisin sauce. Use homemade Paleo Hoisin Sauce for Paleo.

Nutrition

Serving: 1Serving (of 3) | Calories: 637kcal | Carbohydrates: 44g | Protein: 56g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Cholesterol: 252mg | Sodium: 2260mg | Fiber: 3g | Sugar: 28g

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FAQ’S

Chinese-American cuisine has made moo shu pork, a dish that originated in China in the late 1960s, a mainstay ever since. Moo shu pork is traditionally made with sliced pork, cucumber, and scrambled eggs that are stir-fried with mushrooms in sesame or peanut oil.

This recipe combines a tight sweet and savory glaze with stir-fried egg, chicken, mushrooms, and cabbage. Moo shu chicken is typically served atop thin Chinese pancakes that resemble tacos. But it’s equally delicious when paired with steamed rice.