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Moo Shu Chicken Bowls Recipe

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4.2 from 11 reviews

This flavorful Moo Shu Chicken Bowl recipe combines tender chicken, sautéed shiitake mushrooms, napa cabbage, and scramble eggs tossed in a savory hoisin and oyster sauce blend. Served in bowls and topped with fresh green onions, it makes a quick, satisfying meal inspired by traditional Moo Shu dishes but in an easy, stovetop format.

Ingredients

Protein

  • 1 pound boneless skinless chicken breasts, chopped into bite-sized pieces
  • 2 large eggs

Vegetables & Aromatics

  • 6 ounces shiitake mushrooms, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons fresh ginger, peeled and grated
  • 4 cups napa cabbage, thinly sliced (or green cabbage)
  • 8 ounces sliced bamboo shoots, drained
  • 4 green onions, cut into 2-inch pieces

Oils & Sauces

  • 2 tablespoons avocado oil, divided
  • 1 tablespoon toasted sesame oil
  • ⅓ cup hoisin sauce
  • 2 tablespoons oyster sauce
  • ¼ cup coconut aminos or low-sodium soy sauce
  • 2 tablespoons rice vinegar

Instructions

  1. Heat the oil and cook chicken: Heat 1 tablespoon avocado oil over medium-high heat in a large 12-inch nonstick skillet or deep-lipped pot. Once hot, add the chopped chicken in a single layer. Cook undisturbed for a few minutes to brown, then stir and cook through. Transfer chicken to a plate and set aside.
  2. Sauté mushrooms: Pour 1 tablespoon toasted sesame oil into the same skillet. Add chopped shiitake mushrooms and sauté for 3-5 minutes until softened and lightly browned.
  3. Add cabbage and garlic: Stir in sliced napa cabbage and minced garlic. Cook for 1-2 minutes.
  4. Add sauces and cook cabbage: Mix in hoisin sauce, oyster sauce, coconut aminos, and rice vinegar. Stir occasionally and cook for 8-12 minutes until cabbage softens to your preferred doneness.
  5. Scramble eggs: While cabbage cooks, scramble the eggs in a separate pan. Once cooked, transfer the eggs to the plate with chicken.
  6. Combine all ingredients: When cabbage is ready, stir in bamboo shoots, cooked chicken, scrambled eggs, and green onions. Cook for a few minutes, stirring constantly, until everything is heated through.
  7. Serve: Spoon the mixture into large bowls. Optionally sprinkle with sesame seeds and serve with extra hoisin sauce.

Notes

  • Use a large skillet or pot to ensure enough space for all ingredients to cook evenly.
  • You can substitute green cabbage for napa cabbage if unavailable.
  • For a gluten-free dish, confirm that your hoisin and oyster sauces are gluten-free or use alternatives.
  • Adjust cooking times to prefer cabbage texture softer or with more crunch.
  • Serve with steamed rice or cauliflower rice if desired.

Find it online: https://marthatasty.com/moo-shu-chicken-bowls-recipe/