Looking for a delicious, easy-to-make dish that’s perfect for any occasion? Look no further than Moo Shu Chicken! This recipe is bursting with flavors and is sure to become a family favorite in no time.
Why You’ll Love This Recipe?
- Great flavors that combine perfectly with tender chicken and fresh vegetables.
- Quick prep time makes it ideal for busy weeknights or meal prep.
- This dish is paleo, whole30, and gluten-free, making it a healthy option for everyone.
Ingredient Notes:
For the chicken:
- Chicken breasts (thinly sliced)
- Coarse sea salt
- Coconut aminos
- Toasted sesame oil
- Olive oil
- Arrowroot starch or tapioca starch
For the vegetables and eggs:
- Wood ear mushrooms (optional)
- Shiitake mushrooms
- Bamboo shoots
- Mini cucumbers
- Carrots
- Eggs
For the aromatics:
- Yellow onion
- Ginger
For the Moo Shu Chicken sauce:
- Hoisin sauce
- Stock
- Coconut aminos
- White pepper
Others:
- Avocado oil
- Stock
- Toasted sesame oil
- Crepeni egg wraps (optional)
Step-by-Step Instructions:
- Marinate chicken with salt, coconut aminos, and sesame oil. Coat with arrowroot starch and cook until browned.
- Stir-fry vegetables and eggs until cooked. Set aside.
- Sauté aromatics in oil, then add the chicken, vegetables, and sauce. Cook until heated through.
- Serve in Crepeni egg wraps if desired.
Helpful Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Adjust seasoning to your taste preferences.
- Substitute any vegetables you have on hand.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Expert Tips for the Best Results:
- Add a splash of rice vinegar for a tangy kick.
- Use a wok for authentic stir-fry flavor.
- Garnish with sesame seeds for an extra crunch.
Serving Suggestions:
Serve Moo Shu Chicken with steamed rice or cauliflower rice for a complete meal. Pair with a side of stir-fried vegetables or a light salad for a balanced plate.
Storage and Reheating Tips:
To store, place leftovers in an airtight container in the fridge. Reheat in a skillet over medium heat until warmed through, adding a splash of water if needed to prevent sticking.
Frequently Asked Questions:
- Can I use chicken thighs instead of chicken breasts? Yes, you can use chicken thighs for a juicier result.
- Can I make this dish vegetarian? Absolutely! Substitute tofu for chicken and add more vegetables for a vegetarian version.
- Can I freeze Moo Shu Chicken? It is not recommended to freeze this dish as the vegetables may become soggy when thawed.
Conclusion:
Now that you have all the tips and tricks to make the perfect Moo Shu Chicken, it’s time to get cooking! Try out this flavorful and healthy recipe and let us know how it turns out. Enjoy!
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Moo Shu Chicken (paleo, whole30, gluten-free)
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Asian
Description
Moo Shu Chicken is a flavorful and healthy dish made with tender chicken strips, assorted vegetables, and a savory sauce. This recipe is paleo, whole30, and gluten-free, making it suitable for various dietary preferences.
Ingredients
For the chicken:
- ¾ lb chicken breasts, sliced into thin strips
- ¼ tsp coarse sea salt
- 1 tsp coconut aminos
- ½ tsp toasted sesame oil
- 2 tsp olive oil
- 1 tsp arrowroot starch or tapioca starch
For the vegetables and eggs:
- 0.45 oz dried wood ear mushrooms (optional)
- 1.3 oz dried shiitake or 5 oz fresh shiitake, sliced
- 8 oz canned bamboo shoots, drained
- 8 oz mini cucumbers, sliced on diagonal
- 4 oz carrots, thinly sliced on diagonal
- 2 large eggs, whisked
For the aromatics:
- 2.4 oz yellow onion, diced
- 2 tsp finely chopped ginger
For the Moo Shu Chicken sauce:
- 3 tbsp homemade hoisin sauce
- 2 tbsp stock
- ½ tbsp coconut aminos
- Dash of white pepper
Others:
- 3.5 tbsp avocado oil
- Coarse sea salt and white pepper to taste
- 2 tbsp stock
- Toasted sesame oil to taste
- 1 packet Crepeni egg wraps (optional)
Instructions
- Marinate the chicken: In a bowl, mix chicken strips with salt, coconut aminos, sesame oil, olive oil, and starch. Set aside to marinate.
- Prepare the vegetables and eggs: Soak dried mushrooms if using, then slice. Drain bamboo shoots. Slice cucumbers, carrots, and shiitake mushrooms. Whisk eggs.
- Saute aromatics: In a pan, saute onions and ginger until fragrant.
- Cook chicken: Add marinated chicken to the pan and cook until done.
- Add vegetables and eggs: Add mushrooms, bamboo shoots, cucumbers, carrots, and eggs to the pan. Stir until eggs are cooked.
- Make sauce: Mix hoisin sauce, stock, coconut aminos, and white pepper in a bowl.
- Combine: Pour sauce over the chicken and vegetable mixture. Stir well to coat.
- Serve: Optionally, serve with Crepeni egg wraps.
Notes
- You can customize the vegetables based on your preferences.
- If using dried mushrooms, rehydrate them in warm water before slicing.
- Adjust seasoning to taste with salt, pepper, and sesame oil.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 130 mg