Moo Shu Chicken
This moo shu chicken is a simple and delicious one-pan meal that’s packed with vegetables, and protein, and made with a yummy sauce! This version is gluten-free, and paleo.
What is Moo Shu Chicken?
Moo Shu Chicken is a simple and delicious stir fry made with chicken, eggs, cabbage, shitake mushrooms, and a simple and flavorful sauce. Traditionally, this is served with mandarin pancakes. This version is paleo, gluten-free and can be made AIP-friendly.
The Ingredients for Moo Shu Chicken
- Chicken Breast.
- Eggs. If you don’t tolerate eggs, you can easily leave them out.
- Napa Cabbage. You can also use shredded coleslaw mix from the store for a shortcut.
- Bamboo Shoots. You can buy these in a can and julienne them into thin slices.
- Shitake Mushrooms and Green Onions.
- Salt and Pepper.
- Coconut Aminos, Almond Butter, Blackstrap Molasses, Rice Vinegar, Garlic Powder, Ginger Powder, and Arrowroot Starch. These ingredients make the delicious sauce!
How to make Moo Shu Chicken
- Step 1. Make the sauce and set aside.
- Step 2. Scramble the eggs.
- Step 3. Sear the chicken and season with salt and pepper.
- Step 4. Saute the vegetables in the pan.
- Step 5. Reduce the heat and add the cooked chicken, eggs, sauce, and green onion.
- Step 6. Serve by itself or with a tortilla as a wrap.
Tips & Tricks for Moo Shu Chicken
- Use pre-cut vegetables for a shortcut. You can buy shitake mushrooms pre-cut, and you can also use coleslaw mix instead of napa cabbage.
- Use pre-cut chicken. This is something you can sometimes find at the store, which helps to save more time.
Can you leave the eggs out?
If you don’t tolerate eggs, you can easily leave them out. This recipe is just as tasty without the eggs.
How do you serve moo shu chicken?
This is traditionally served with Mandarin pancakes, but if you’re looking for a shortcut, I use Siete Tortillas. Of course, this isn’t traditional, but it works in a pinch. You can also eat this recipe is a bowl with a side of rice or cauliflower rice or with butter lettuce as a wrap.
How do you make this recipe AIP?
- Leave out the eggs.
- Leave out the black pepper.
- Use tigernut butter instead of almond butter.
- Sub apple cider vinegar instead of rice vinegar.
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Moo Shu Chicken
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Ingredients
For the sauce
- ¼ cup coconut aminos
- 1 tbsp almond butter
- 2 tsp blackstrap molasses
- 1 tsp rice vinegar, sub apple cider vinegar
- 2 tsp garlic powder
- 2 tsp ginger powder
- 1 tsp arrowroot starch
For the Moo Shu Chicken
- 1 tbsp avocado oil
- 2 eggs, whisked
- Salt and pepper to taste
- 1 lb chicken, sliced into strips
- 1 napa cabbage, shredded
- ½ cup bamboo shoots, soaked and julienned
- 2 cups shitake mushrooms, sliced
- 3 green onions, chopped into 1" pieces
Optional to serve
- Mandarin pancakes, I use a Siete Tortilla as a shortcut, or even lettuce wraps
Instructions
- Combine the ingredients for the sauce and set aside.
- Using a large skillet, heat the avocado oil over medium-low heat. Add the eggs to the pan and lightly scramble the eggs with a spatula. Lightly season with salt and pepper and break up the eggs into pieces and set aside.
- Using the same pan, increase heat to medium heat and add more avocado if nedded. Add the chicken to the pan and sear for 3-4 minutes on each side. Season with salt and pepper and sear until cooked through. Set aside.
- Add the cabbage, bamboo shoots, and mushrooms to the same pan and saute for 5-7 minutes or until the cabbage is wilted and the mushrooms are tender.
- Reduce the heat to low and add the cooked chicken, eggs, sauce, and green onion. Stir to coat and allow the sauce to thicken.
- Serve by itself or with a tortilla as a wrap.
Notes
This is good and easy to make! It’ll definitely become a staple. I really enjoyed this dish with siete wraps.
So glad you enjoyed!!
Delicious! Through and through!
thank you!!