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4.5 from 18 votes

Moo Shu Chicken Bowls

Inspired by Chinese authentic Moo Shu Chicken, this simple recipe eliminates the moo shu wrappers and is served in bowls. A quick and easy healthy weeknight meal.

Prep Time
12 mins
Cook Time
12 mins
Total Time
32 mins
Servings: 3 Servings
Calories: 637 kcal
Course: Main Course
Cuisine: Chinese , American

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

    Cup of Yum
  1. Heat the avocado oil over medium-high heat in a large nonstick skillet. I recommend using a 12-inch skillet with a deep lip or a large pot so that you have enough room for all of the ingredients.
  2. Give the skillet a few minutes to warm up, then transfer the chopped chicken to the skillet and arrange it in a single layer. Allow the chicken to cook undisturbed for a few minutes to allow the chicken to become golden brown before stirring. Continue cooking until chicken is cooked through. Transfer the chicken to a plate and set it aside until ready to use.
  3. Pour the sesame oil into the same skillet you used to cook the chicken. Transfer the shiitake mushrooms to the skillet and saute for 3-5 minutes, until the mushrooms begin to soften and the white parts begin turning brown.
  4. Add in the sliced cabbage and minced garlic. Saute for a minute or two before adding the sauce ingredients (hoisin sauce, oyster sauce, coconut aminos, and rice vinegar). Stirring occasionally, cook until the cabbage has softened to your desired doneness. This takes about 8 to 12 minutes.
  5. While the cabbage is cooking, scramble the eggs and transfer the cooked eggs to the same plate as the chicken.
  6. Once the shredded cabbage has reached your desired level of doneness, stir in the bamboo shoots, cooked chicken, scrambled eggs, and green onions (scallions). Cook for a few minutes, stirring constantly, until everything is cooked through.
  7. Serve in big bowls with a sprinkle of sesame seeds, and enjoy! If you'd like, serve the bowls with extra hoisin sauce.

Notes

  • *Be sure to use gluten-free hoisin sauce if you need the recipe to be gluten-free. You can make Paleo Hoisin Sauce for a soy-free, refined sugar free version too!
  • *Be sure to use gluten-free hoisin sauce if you need the recipe to be gluten-free. You can make Paleo Hoisin Sauce for a soy-free, refined sugar free version too!
  • Paleo Hoisin Sauce
  • **or more hoisin sauce. For Paleo, use homemade Paleo Hoisin Sauce.
  • **or more hoisin sauce. For Paleo, use homemade Paleo Hoisin Sauce.

Nutrition Information

Serving 1Serving (of 3) Calories 637kcal (32%) Carbohydrates 44g (15%) Protein 56g (112%) Fat 23g (35%) Saturated Fat 4g (20%) Polyunsaturated Fat 5g Monounsaturated Fat 12g Cholesterol 252mg (84%) Sodium 2260mg (94%) Fiber 3g (12%) Sugar 28g (56%)

Nutrition Facts

Serving: 3Servings

Amount Per Serving

Calories 637

% Daily Value*

Serving 1Serving (of 3)
Calories 637kcal 32%
Carbohydrates 44g 15%
Protein 56g 112%
Fat 23g 35%
Saturated Fat 4g 20%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 12g 60%
Cholesterol 252mg 84%
Sodium 2260mg 94%
Fiber 3g 12%
Sugar 28g 56%

* Percent Daily Values are based on a 2,000 calorie diet.