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 meal.


– 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


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.

Step 7

See Also

See Also

Oatmeal Chocolate Banana Muffins Recipe