This bowl-based recipe with no moo shu wrappers is inspired by Chinese authentic Moo Shu Chicken. A simple, healthy weeknight meal.
INGREDIENT
– 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
INSTRUCTIONS
Heat avocado oil on medium-high in a large nonstick skillet. I recommend a 12-inch deep-lip skillet or large pot for all the ingredients.
Step 1
After warming for a few minutes, layer chopped chicken in the skillet. Wait a few minutes to brown the chicken before stirring. Continue cooking chicken until done. Place chicken on a plate until use.
Step 2
Add sesame oil to the chicken skillet. Sauté shiitake mushrooms in the skillet for 3-5 minutes to soften and brown the white parts.
Step 3
Mince garlic and slice cabbage. Sauté a minute, then add hoisin, oyster, coconut aminos, and rice vinegar. Stir occasionally to soften cabbage to your liking. This takes 8–12 minutes.
Step 4
Scramble the eggs and place them on the plate with the chicken while the cabbage cooks.
Step 5
After shredding cabbage, add bamboo shoots, chicken, scrambled eggs, and green onions. Stir constantly for a few minutes to cook everything.
Step 6
Serve in large bowls with sesame seeds and enjoy! Bowls can have more hoisin sauce.