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Easy Moo Shu Chicken Recipe

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This Easy Moo Shu Chicken recipe offers a quick and delicious way to enjoy a classic Chinese-inspired dish. Featuring tender shredded chicken, crisp cabbage, and a flavorful soy-based sauce with a hint of sriracha heat, it comes together in just 25 minutes. Perfect for a weeknight dinner, it’s served best over cauliflower rice or wrapped in lettuce cups for a light, healthy meal.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Sauce

  • 3 tablespoons reduced-sodium soy sauce (or a gluten-free alternative)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha
  • 1 teaspoon cornstarch

Main Ingredients

  • 2 tablespoons avocado oil
  • 4 cups shredded green cabbage (approximately a 12-ounce bag of coleslaw mix)
  • 1 tablespoon fresh garlic (minced)
  • 1 tablespoon fresh ginger root (minced)
  • 3 cups cooked chicken breasts (shredded; about 15 ounces from 2 large chicken breasts)
  • 1/2 cup sliced green onions (about 1 ounce)

Instructions

  1. Prepare the sauce: In a small bowl, thoroughly whisk together the reduced-sodium soy sauce, rice vinegar, sriracha, and cornstarch until smooth and set aside.
  2. Cook the aromatics and cabbage: Heat avocado oil in a large, deep skillet over medium-high heat. Add shredded green cabbage, minced garlic, and minced ginger. Stir continuously and cook until the cabbage is tender-crisp, about 1 minute.
  3. Add the chicken: Stir in the shredded cooked chicken breasts and continue cooking, stirring frequently, for another 1 minute to combine flavors and heat the chicken through.
  4. Incorporate the sauce and green onions: Lower the heat to medium. Re-whisk the prepared sauce to recombine the cornstarch and liquids. Add green onions and pour the sauce mixture into the skillet, stirring thoroughly.
  5. Finish cooking: Continue cooking while stirring for about 1 more minute, allowing the sauce to thicken slightly and coat the chicken and cabbage evenly.
  6. Serve: Remove from heat and serve immediately, either over cauliflower rice for a low-carb option or wrapped in crisp lettuce cups for a fresh, handheld meal.

Notes

  • For a gluten-free version, use tamari or a gluten-free soy sauce alternative.
  • Adjust the amount of sriracha depending on your preferred spice level or omit for a milder dish.
  • Shredded cooked chicken can be prepped ahead or substituted with rotisserie chicken for convenience.
  • The recipe is versatile; consider adding sliced mushrooms or shredded carrots for extra veggies.
  • Serve with steamed rice or noodles if preferred over cauliflower rice or lettuce cups.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Chinese-American
  • Diet: Low Fat

Find it online: https://monicarecipes.com/easy-moo-shu-chicken-recipe/