Moo Shu Chicken Bowls Recipe

 This bowl-based recipe with no moo shu wrappers is inspired by Chinese authentic Moo Shu Chicken. A simple, healthy weeknight supper. 

 – Large 12-inch Skillet

Equipment

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 – 2 Tbsp avocado oil divided – 1 pound boneless skinless chicken breasts chopped into bite-sized piece – 2 large egg – 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 piece

Ingredient

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Step 1

In a large nonstick skillet, heat avocado oil on medium-high. I recommend a 12-inch skillet with a deep lip or a large pot to fit all the ingredients. 

Direction

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Step 2

Place heated chopped chicken in skillet in single layer. Stir after a few minutes of searing chicken. Finish chicken. Put chicken on a dish till needed. 

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Step 3

 Put sesame oil in the chicken skillet. Sauté the shiitake mushrooms in the skillet for 3-5 minutes until they soften and the white parts brown.

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Step 4

 Mince garlic and slice cabbage. Sauté a minute, then add hoisin, oyster, coconut aminos, and rice vinegar. Stir occasionally to soften cabbage to your satisfaction. This takes 8–12 minutes. 

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Step 5

While the cabbage is cooking, scramble the eggs and transfer the cooked eggs to the same plate as the chicken.

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Step 6

Add bamboo shoots, cooked chicken, scrambled eggs, and green onions to the shredded cabbage when done. Stir continually for a few minutes until everything is cooked. 

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Step 7

Serve in big bowls with a sprinkle of sesame seeds, and enjoy! If you’d like, serve the bowls with extra hoisin sauce.

Also See

Crock Pot Beef Barbacoa Recipe