Moo Shu Chicken Bowls Recipe

This bowl-based recipe with no moo shu wrappers is inspired by Chinese authentic Moo Shu Chicken. A simple, healthy weeknight supper.

– ▢2 Tbsp avocado oil, divided – ▢1 pound boneless skinless chicken breasts, chopped into bite-sized piece – ▢2 large egg – ▢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 piece


In a large nonstick skillet, heat avocado oil on medium-high. I recommend a 12-inch skillet with a deep lip or a large pot to fit all the ingredients.

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Put the chopped chicken in a single layer on the skillet after a few minutes of warming. Let the chicken cook for a few minutes to brown before stirring. 

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Continue cooking until chicken is done. Reserve the chicken on a dish until use. Put sesame oil in the chicken skillet. 

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Sauté the shiitake mushrooms in the skillet for 3-5 minutes until they soften and the white parts brown.

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Slice cabbage and mince garlic. Add hoisin, oyster, coconut aminos, and rice vinegar after sautéing for a minute. Stir occasionally until cabbage is softened to your liking. 

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This takes 8–12 minutes.While the cabbage cooks, scramble the eggs and place them on the plate with the chicken.

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Add bamboo shoots, cooked chicken, scrambled eggs, and green onions to the shredded cabbage when done.

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Stir continually for a few minutes until everything is cooked. Serve in large bowls with sesame seeds and enjoy! Extra hoisin sauce can be added to the bowls.

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Also See

Oatmeal Chocolate Banana Muffins Recipe