Easy Moo Shu Chicken

Name: Easy Moo Shu Chicken
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Ingredients: 3 tablespoons reduced-sodium soy sauce; 1 tablespoon rice vinegar; 1 tablespoon Sriracha; 1 teaspoon cornstarch; 2 tablespoons avocado oil; 4 cups shredded green cabbage; 1 tablespoon fresh garlic; 1 tablespoon fresh ginger root; 3 cups cooked chicken breasts; ½ cup sliced green onions

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings
4 servings
Calories
177 kcal
Course
Main Course
Cuisine
Chinese

Easy Moo Shu Chicken

Winston Campbell

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This easy 25-minute moo shu chicken recipe utilizes shredded cooked chicken and pre-shredded cabbage.

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Ingredients

Servings

For the sauce:

3 tablespoons reduced-sodium soy sauce or a gluten-free alternative
1 tablespoon rice vinegar
1 tablespoon Sriracha
1 teaspoon cornstarch

For the chicken:

2 tablespoons avocado oil
4 cups shredded green cabbage I use a 12-ounce bag of coleslaw mix
1 tablespoon fresh garlic minced
1 tablespoon fresh ginger root minced
3 cups cooked chicken breasts shredded; 15 ounces, from 2 large chicken breasts
½ cup sliced green onions 1 ounce

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Instructions

In a small bowl, whisk together the soy sauce, vinegar, sriracha, and cornstarch.
Heat the oil in a large, deep skillet over medium-high heat for about 2 minutes. Add the shredded cabbage, garlic, and ginger. Cook, stirring, until the cabbage is tender-crisp, about 1 minute.
Stir in the shredded chicken and cook, stirring, for 1 more minute.
Reduce the heat to medium. Mix the sauce again, then stir in the green onions and sauce.
Cook, stirring, until the chicken and cabbage are well-coated in the sauce, about 1 more minute.
Serve immediately, on cauliflower rice or in lettuce cups.

Notes

The traditional recipe is served with little savory pancakes. Instead of those, I use lettuce wraps. The best lettuce varieties for this purpose are Iceberg or Boston. While Romaine is delicious, its large, elongated leaves with their prominent ribs don't work well as cups.
Another option is to serve this dish on a bed of cauliflower rice to soak up the yummy sauce. And, of course, you can simply serve it in pretty bowls!
Storing leftovers: Leftover chicken can be stored in the fridge for 3-4 days in an airtight container. But if you use pre-cooked chicken, keep that in mind when counting those 3-4 days. To reheat the leftovers without drying out the chicken, it's best to cover them and use the microwave on a low setting.