Description
A delicious and healthy Moo Shu Chicken recipe that is paleo, whole30, and gluten-free. Tender chicken strips stir-fried with a variety of colorful vegetables in a flavorful sauce, wrapped in thin egg wraps for a satisfying meal.
Ingredients
Scale
For the chicken:
- ¾ lb chicken breasts, thinly sliced
- 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
- 4 oz carrots, thinly sliced
- 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, combine chicken strips, sea salt, coconut aminos, sesame oil, olive oil, and starch. Mix well and set aside for 10-15 minutes.
- Prepare the vegetables: Soak dried mushrooms in hot water until softened. Drain and slice. Slice shiitake mushrooms, bamboo shoots, cucumbers, and carrots. Dice onion and chop ginger.
- Cook the aromatics: In a pan, heat avocado oil. Add onion and ginger, sauté until fragrant.
- Stir-fry the chicken: Add marinated chicken to the pan, cook until no longer pink. Push chicken to one side and add eggs, scramble until cooked.
- Add vegetables and sauce: Stir in mushrooms, bamboo shoots, cucumbers, and carrots. Mix in hoisin sauce, stock, coconut aminos, and white pepper.
- Finish and serve: Season with salt, pepper, and sesame oil. Serve the Moo Shu Chicken in egg wraps if desired.
Notes
- You can customize the vegetables in this recipe to suit your preferences.
- If you can’t find Crepeni egg wraps, serve the Moo Shu Chicken over cauliflower rice or lettuce cups.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 130 mg
Keywords: healthy dinner, stir-fry recipe, paleo chicken, gluten-free meal