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Moo shu chicken is served in lettuce wraps.
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Easy Moo Shu Chicken

This easy 25-minute moo shu chicken recipe utilizes shredded cooked chicken and pre-shredded cabbage.
Course Main Course
Cuisine Chinese
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 servings
Calories 177kcal
Author Vered DeLeeuw

Ingredients

For the sauce:

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

For the chicken:

  • 2 tablespoons avocado oil
  • 4 cups shredded green cabbage I use a 12-ounce bag of coleslaw mix
  • 1 tablespoon fresh garlic minced
  • 1 tablespoon fresh ginger root minced
  • 3 cups cooked chicken breasts shredded; 15 ounces, from 2 large chicken breasts
  • ½ cup sliced green onions 1 ounce

Instructions

  • In a small bowl, whisk together the soy sauce, vinegar, sriracha, and cornstarch.
    Mixing the sauce in a bowl.
  • Heat the oil in a large, deep skillet over medium-high heat for about 2 minutes. Add the shredded cabbage, garlic, and ginger. Cook, stirring, until the cabbage is tender-crisp, about 1 minute.
    Cooking shredded cabbage, garlic, and ginger in a skillet.
  • Stir in the shredded chicken and cook, stirring, for 1 more minute.
    The chicken was added to the skillet.
  • Reduce the heat to medium. Mix the sauce again, then stir in the green onions and sauce.
    Adding the scallions and sauce.
  • Cook, stirring, until the chicken and cabbage are well-coated in the sauce, about 1 more minute.
    Coating the veggies and chicken in the sauce.
  • Serve immediately, on cauliflower rice or in lettuce cups.
    Serving moo shu chicken in lettuce cups.

Video

Notes

  • The traditional recipe is served with little savory pancakes. Instead of those, I use lettuce wraps. The best lettuce varieties for this purpose are Iceberg or Boston. While Romaine is delicious, its large, elongated leaves with their prominent ribs don't work well as cups.
  • Another option is to serve this dish on a bed of cauliflower rice to soak up the yummy sauce. And, of course, you can simply serve it in pretty bowls!
  • Storing leftovers: Leftover chicken can be stored in the fridge for 3-4 days in an airtight container. But if you use pre-cooked chicken, keep that in mind when counting those 3-4 days. To reheat the leftovers without drying out the chicken, it's best to cover them and use the microwave on a low setting.

Nutrition

Serving: 0.25recipe | Calories: 177kcal | Carbohydrates: 11g | Protein: 18g | Fat: 6g | Sodium: 345mg | Fiber: 2g | Sugar: 4g