Moo Shu Chicken Bowls
Moo Shu Chicken Bowls are quick, flavorful, and wholesome! Tender chicken, crisp veggies, and savory sauce come together for a perfect one-bowl meal.
Servings: 4 servings
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
- 8 ounces Sliced Bamboo Shoots drained
- 0.5 cup Hoisin Sauce
- 2 Tbsp Oyster Sauce
- 0.5 cup Coconut Aminos or Low-Sodium Soy Sauce
- 2 Tbsp Rice Vinegar
- 4 Green Onions cut into 2-inch pieces
Instructions
From Start to Finish: Moo Shu Chicken Bowls
- Gather all your ingredients. Chop the chicken into bite-sized pieces, thinly slice the napa cabbage, and mince the garlic. Grate the fresh ginger and drain the bamboo shoots.
- Heat 1 tablespoon of avocado oil in your skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the pan and set aside.
- Add the toasted sesame oil to the skillet. Crack the eggs into the pan and scramble gently until just set. Remove the eggs and set aside with the chicken.
- Add the remaining 1 tablespoon of avocado oil to the pan. Toss in the chopped shiitake mushrooms, minced garlic, and grated ginger. Stir-fry for 2-3 minutes until fragrant and mushrooms are tender.
- Stir in the napa cabbage and bamboo shoots. Cook until the cabbage just begins to soften but remains crisp, about 4 minutes.
- Return the cooked chicken and scrambled eggs to the pan. Pour in the hoisin sauce, oyster sauce, coconut aminos (or soy sauce), and rice vinegar. Stir well to coat everything evenly. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
- Remove from heat and stir in the green onions. Serve the Moo Shu Chicken Bowls hot, spooned over steamed rice or enjoy as is for a light meal.
Equipment
- Large Nonstick Skillet or Wok
- Sharp Chef’s Knife
- Grater or microplane
- Spatula
- Measuring Spoons and Cups
Notes
- Prepare chicken and vegetables a day ahead for easy meal prep; scramble eggs fresh before serving for best texture.
- Substitute chicken thighs or tofu for variation and adjust cooking times accordingly.
- Use cauliflower rice for a low-carb option or try green cabbage instead of napa cabbage for different texture.
- Ensure sauces are gluten-free if needed by choosing appropriate hoisin and oyster sauce brands.
- Reheat gently in skillet or microwave, stirring occasionally to maintain moisture and flavor.