Moo Shu Chicken (paleo, whole30, gluten-free)
Moo Shu Chicken with homemade hoisin sauce made gluten-free and paleo! This is the best gluten-free Mu Shu chicken for takeout food lovers!
Servings: 6 servings
Ingredients
For the chicken:
- ¾ lb chicken breasts slice to 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 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
- 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
- Before you begin, if you use dried wood ear mushrooms and shiitake, they need to be reconstituted first. Soak the wood ear in room temperature water for 30-40 minutes (check after 20 minutes as you might need to add more water). Soak the shiitake in hot water for 1 - 1.5 hours. They will puff up and return to the original texture. This dish is all about preparation. The actual cook time is fairly short so please read through the recipe first before you begin.
Prep:
- Chicken - Halve the chicken breast then slice to thin strips. Add them to a bowl with the seasonings. Set it aside in the fridge.
- Mushrooms and bamboo shoots - Use your hands to tear the wood ear mushrooms in half, if using. Slice the shiitake into strips. Drain the bamboo shoots and set these three items in one big bowl.
- Vegetables - Slice the carrots slightly thinner than the cucumbers so the cook time will be even. Set them in another bowl.
- Eggs - Season the eggs with a pinch of salt and whisked well in a third bowl.
- Aromatics - Dice the onion and finely mince the ginger. Set them aside on a small plate.
- Moo shu sauce - stir well in a small bowl.
Stir-fry:
- Preheat a large saute pan or wok over medium heat until it feels warm to your palm, when placing it 2-3 inches away. Add 1 tbsp oil. Add the eggs and swirl it around the pan. As soon as the eggs form shape, break it up to make soft scrambled eggs. Scrop out the eggs and set them aside.
- In the same pan, add 1 tbsp oil. Add the chicken. Turn the heat up to medium-high. Spread the strips out in an even layer so they cook evenly. Season with a small pinch of salt. As soon as the bottom side turns white, flip and keep stirring and stir-frying until they are cooked through. You want the meat tender, cooked, but not overly cooked. Scoop out and set aside.
- Add 1.5 tbsp oil. Saute the onion and ginger over medium-high heat with a pinch of salt and a dash of white pepper for about 10 seconds. Add the carrots and cucumbers. Season with a touch more salt and white pepper. Saute for 1 minute. Then add the mushrooms and bamboo shoots. Deglaze the pan with 2 tbsp stock and saute for 1 minute.
- Return the eggs and chicken to the pan, pour-in the sauce and toss to coat the sauce all over.
- Transfer the food to a large serving plate. Taste and season with more salt, white pepper, and toasted sesame oil, if desired. Serve with rice or the thin pancakes with extra hoisin sauce on the side.
Notes
Shiitake and bamboo shoots are must-have items as they define the flavor of moo shu chicken. I recommend using dried shiitake and reconstitute it as the flavor is more apparent and distinct. You can, however, use fresh shiitake, too!
Wood ear mushrooms (optional)
The dried wood ear mushrooms is an optional ingredient. It’s a texture food that’s a bit crunchy and slightly woody but nothing too distinct that will affect a dish’s flavor if you don’t use it. How to use it? Soak it in room temperature water for about 30-40 minutes (check after 20 minutes to add more water) and they will puff up and return to the original texture. Dried lily buds (not used in the recipe)
Dried lily buds are not used here. They add a musky, floral, and earthy flavor to the dish. Similar to the dried wood ear mushrooms, you need to reconstitute them first before using. An authentic moo shu dish will include dried lily buds.
The dried wood ear mushrooms is an optional ingredient. It’s a texture food that’s a bit crunchy and slightly woody but nothing too distinct that will affect a dish’s flavor if you don’t use it. How to use it? Soak it in room temperature water for about 30-40 minutes (check after 20 minutes to add more water) and they will puff up and return to the original texture. Dried lily buds (not used in the recipe)
Dried lily buds are not used here. They add a musky, floral, and earthy flavor to the dish. Similar to the dried wood ear mushrooms, you need to reconstitute them first before using. An authentic moo shu dish will include dried lily buds.
Nutrition
Serving: 1serving | Calories: 236kcal | Carbohydrates: 13g | Protein: 16g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 282mg | Potassium: 508mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3331IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg
