Skillet Moo Shu Chicken
- Yield 4 servings
- Prep 10 minutes
- Cook 20 minutes
Skillet Moo Shu Chicken sits in the Chicken section of Regbie. The card serves 4 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- ½ ounce dried shiitake mushrooms (4 medium), or ¼ pound fresh shiitake mushrooms, sliced thinly
- ½ ounce dried wood ear mushrooms, or a small handful
- 1 pound boneless, skinless chicken thighs or breasts, cut into thin strips
- 1¼ teaspoons Umami Stir Fry Powder, divided or Diamond Crystal kosher salt, divided
- 3 tablespoons Avocado oil, divided
- 3 large eggs
- ¾ teaspoon Red Boat fish sauce
- 3 cups thinly sliced green cabbage
- 1 large carrot, peeled and cut into thin matchsticks
- ⅓ cup All-Purpose Stir-Fry Sauce
- 1½ teaspoons arrowroot powder
- ½ teaspoon toasted sesame oil
- 3 scallions, thinly sliced
- Grain-free tortillas (e.g., Siete Cassava and Coconut flour tortillas) lettuce leaves, or thinly sliced jicama
- ¼ cup Paleo Hoisin Sauce
Method
Set the dried shiitake mushrooms and dried wood ear mushrooms in two medium bowls and cover with water for at least 30 minutes or until softened.
When the mushrooms are softened, squeeze out the extra liquid and cut off the stems from the shiitakes. Thinly slice the mushrooms. Set them aside with the rest of the sliced vegetables.
In a large bowl, toss the sliced chicken with ¾ teaspoon Umami Stir-Fry Powder or Diamond Crystal kosher salt and 1 teaspoon avocado oil. Keep nearby.
Beat together the eggs and fish sauce in a medium bowl. Warm a large non-stick or well-seasoned cast iron skillet over a medium burner. Swirl in 2 teaspoons avocado oil when the pan is hot and pour in the eggs. Whisk and scrape the pan constantly until you have soft, moist curds of scrambled eggs. Move the eggs to a platter.
Increase heat to medium high and add 1 tablespoon of avocado oil to the empty pan. Tip in the seasoned chicken and cook, stirring frequently until it is no longer pink. Move the cooked chicken to a plate.
Discard any liquid in the pan and add another tablespoon of avocado oil before tossing in the chopped mushrooms, cabbage, and carrot.
Scatter ½ teaspoon of Umami Stir-Fry Powder or Diamond Crystal kosher salt on the vegetables and stir-fry until the vegetables are tender crisp, about 2 to 3 minutes.
While the vegetables are cooking, whisk the All-Purpose Stir-Fry Sauce, arrowroot powder, and sesame oil in a small measuring cup or bowl.
When the vegetables are ready, mix in the reserved cooked chicken and pour the sauce over everything. Leave stirring frequently, until the sauce is slightly thickened.
Turn off the heat and mix in the scrambled eggs and sliced scallions. Check the seasoning and adjust for seasoning if needed.
If you’re serving the Paleo Moo Shu Chicken in grain-free tortillas, heat them up in a dry skillet over a medium burner until warm and softened.
Slather some Paleo Hoisin Sauce on a warm tortilla or lettuce wrap and build your own Chinese tacos or mini burritos with the Paleo Moo Shu filling.
Kitchen notes
- TIPS FOR THE BEST MOO SHU CHICKEN Use Umami Stir Fry Powder!
- The cook use this versatile seasoning salt whenever the cook cook stir-fries because it adds so much flavor to the dish.
- Soak your dried mushrooms early!
