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Moo Shu Chicken (Paleo, Whole30, Gluten-Free) Recipe

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★★★★★

4.8 from 96 reviews

Moo Shu Chicken is a flavorful paleo, Whole30, and gluten-free dish featuring tender chicken strips, a medley of crisp vegetables, and a savory homemade hoisin-style sauce. This recipe incorporates dried mushrooms, bamboo shoots, mini cucumbers, and carrots, sautéed together and complemented by fluffy scrambled eggs and aromatic ginger and onions. Served with optional Crepeni egg wraps, it’s a healthy and delicious twist on the classic Chinese moo shu.

Ingredients

Scale

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 mushrooms 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 (about half of 1 small onion)
  • 2 tsp finely chopped ginger

For the Moo Shu Chicken Sauce

  • 3 tbsp homemade hoisin sauce
  • 2 tbsp stock (chicken or vegetable)
  • ½ tbsp coconut aminos
  • Dash of white pepper

Others

  • 3.5 tbsp avocado oil
  • Coarse sea salt to taste
  • White pepper to taste
  • 2 tbsp stock
  • Toasted sesame oil to taste
  • 1 packet Crepeni egg wraps (optional)

Instructions

  1. Prepare Mushrooms: If using dried wood ear and shiitake mushrooms, soak them in warm water for about 20-30 minutes until they rehydrate and soften. Drain and slice as needed.
  2. Marinate Chicken: In a bowl, combine the sliced chicken breasts with coarse sea salt, coconut aminos, toasted sesame oil, olive oil, and arrowroot starch. Mix well to coat evenly and let marinate for 10-15 minutes.
  3. Cook the Chicken: Heat a large skillet or wok over medium-high heat. Add 1.5 tablespoons of avocado oil. Once hot, add the marinated chicken strips. Stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the pan and set aside.
  4. Sauté Vegetables and Aromatics: In the same skillet, add another 2 tablespoons of avocado oil. Add diced yellow onion and finely chopped ginger. Sauté for 1-2 minutes until fragrant. Add rehydrated mushrooms, bamboo shoots, mini cucumbers, and carrots. Stir-fry until the vegetables start to soften but remain crisp, about 4-5 minutes.
  5. Scramble Eggs: Push the vegetables to one side of the skillet. Pour the whisked eggs into the cleared space and scramble gently until just cooked but still soft. Mix the eggs together with the vegetables.
  6. Combine Ingredients: Return the cooked chicken to the skillet. Add the homemade hoisin sauce, stock, coconut aminos, and a dash of white pepper. Toss everything together and cook for another 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly. Adjust seasoning with coarse sea salt, white pepper, and toasted sesame oil to taste.
  7. Serve: Serve the Moo Shu Chicken hot, wrapped in optional Crepeni egg wraps or enjoyed on its own for a paleo and gluten-free meal.

Notes

  • Dried mushrooms add authentic texture and flavor but can be omitted or substituted with fresh mushrooms if unavailable.
  • Arrowroot starch helps thicken the sauce and gives the chicken a light coating; tapioca starch works as a substitute.
  • Crepeni egg wraps are a low-carb alternative to traditional flour wraps and complement this dish perfectly.
  • Adjust the amount of coconut aminos and seasoning based on your taste preference, as these can vary in saltiness.
  • This recipe is suitable for paleo, Whole30, and gluten-free diets.

Keywords: Moo Shu Chicken, paleo moo shu, whole30 recipes, gluten-free Chinese, stovetop chicken recipe, healthy moo shu, hoisin chicken, paleo Chinese dish

Find it online: https://mjrecipe.com/moo-shu-chicken-paleo-whole30-gluten-free-recipe/