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.
For the sauce
- 1/4 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
- 1/2 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)
- 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.
To make AIP, omit the eggs and pepper. Use tigernut butter instead of nut butter in the sauce and apple cider vinegar.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 20
- Cook Time: 25
- Serving Size: 1 serving
- Calories: 284
- Fat: 11.3g
- Carbohydrates: 13.7g
- Fiber: 1.5g
- Protein: 31.7g