Moo Shu Chicken Bowls Recipe:- Moo Shu Chicken Bowls prepared with cabbage and a delectable sauce that was cooked at home. An easy supper recipe that is high in protein can be prepared in less than forty minutes, and it will result in a delicious dish that is inspired by Chinese cuisine.
Moo Shu Chicken Bowls Recipe
In the event that you have been following The Roasted Root for a considerable amount of time, you are aware that the majority of my meals are consumed out of a massive bowl.
In my opinion, a truly enjoyable experience is one in which a number of different vegetables, a protein, a delectable sauce, and occasionally rice are all together.
My own take on the traditional Chinese dish known as Moo Shu Chicken was recently transformed into a bowl by myself.
During the time that I was writing my cookbook, Paleo Power Bowls, I wish that I had thought of this recipe since it is the ideal entire supper that can be served in a bowl.
When I got my first taste of Moo Shu Pork and Moo Shu Chicken, which was back when I was in high school, I was immediately blown away by how delicious they were. Despite the fact that I found the concept of moo shu to be peculiar, I grudgingly gave it a shot and found that I was quickly a huge admirer of it. One of my friends had a long-standing relationship with moo shu.
What is Moo Shu Chicken?:
In the event that you have never had the opportunity to sample it at a Chinese restaurant, moo shu chicken (or pig) is a dish that consists of soft chicken, cabbage, bean sprouts (or bamboo shoots), and chicken that is wrapped in a delectable sauce that is both sweet and savoury.
This mixture loaded into Mandarin pancakes, which can be compared to thin flour tortillas, and a thin layer of hoisin sauce or plum sauce.
This concoction is rolled up and enjoyed like a delicious little wrap. These moo shu wrappers are often made homemade.
For the purpose of this easy moo shu chicken recipe, we’re skipping the Mandarin thin pancakes and just loading up bowls with the chicken and cabbage mixture. The end result is a high-protein meal that tastes fresh and delicious.
Do note that this is not an authentic Moo Shu Chicken recipe. It is simply my quick and easy version, using ingredients anyone can find at any grocery store.
As is the case with authentic Chinese food, you often need to source ingredients from Asian markets in order to make the traditional recipe. Because I realize not everyone has access to specialty markets, I made the recipe using easy to access ingredients.
If you’re alright with that, let us proceed! If you’d rather make the fully authentic version, I see you, I hear you, and I’d recommend a google search for the classic version.
From start to finish, this recipe took me 38 minutes to make. It’s one of those simple prep-as-you-go meals where you can chop ingredients while other ingredients are cooking.
I have included a paleo option in this recipe so if you eat soy-free and refined sugar-free, I’ve got you!
Let’s have a conversation about the nutritious components that go into making these healthy moo shu chicken bowls. Keep in mind that this is not the original moo shu, therefore there are some modifications in the ingredients that are used here.
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
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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.
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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.
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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.
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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.
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While the cabbage is cooking, scramble the eggs and transfer the cooked eggs to the same plate as the chicken.
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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.
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Serve in big bowls with a sprinkle of sesame seeds, and enjoy! If you’d like, serve the bowls with extra hoisin sauce.
See Also: Berry Chantilly Cake Recipe for Easter day 2024
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!
Nutrition