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

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★★★★★

4.5 from 73 reviews

Moo Shu Chicken is a paleo, Whole30, and gluten-free twist on the classic Chinese dish. This recipe features tender chicken strips marinated with coconut aminos and sesame oil, stir-fried with earthy shiitake mushrooms, crunchy bamboo shoots, fresh vegetables, and scrambled eggs. The dish is finished with a savory homemade hoisin sauce that brings it all together, making for a flavorful, healthy, and satisfying meal that can be enjoyed on its own or wrapped in low-carb Crepeni egg wraps.

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 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 (additional)
  • Toasted sesame oil, to taste
  • 1 packet Crepeni egg wraps (optional)

Instructions

  1. Prepare the Chicken Marinade: In a bowl, combine chicken strips with coarse sea salt, coconut aminos, toasted sesame oil, olive oil, and arrowroot starch or tapioca starch. Mix well to evenly coat the chicken and set aside to marinate for 10-15 minutes.
  2. Soak the Mushrooms: If using dried wood ear and shiitake mushrooms, soak them in warm water for about 20-30 minutes until they soften. Drain and slice as needed.
  3. Prepare the Vegetables and Aromatics: Slice the fresh shiitake mushrooms, bamboo shoots, mini cucumbers, carrots, yellow onion, and finely chop the ginger. Have all ingredients ready for quick cooking.
  4. Cook the Eggs: Heat a small amount of avocado oil in a wok or large skillet over medium heat. Pour in the whisked eggs and scramble gently until just cooked through. Remove eggs from the pan and set aside.
  5. Stir-Fry the Chicken: Increase the heat to medium-high and add more avocado oil if necessary. Add the marinated chicken strips in a single layer and stir-fry until they are nearly cooked through, about 4-5 minutes. Remove chicken from the pan and set aside.
  6. Cook the Aromatics and Vegetables: Add additional avocado oil to the pan. Stir-fry diced onion and ginger until fragrant, about 1-2 minutes. Then add the soaked and sliced wood ear mushrooms, shiitake mushrooms, bamboo shoots, mini cucumbers, and carrots. Cook for 3-4 minutes until vegetables are tender but still crisp.
  7. Combine Ingredients and Sauce: Return the cooked chicken and scrambled eggs to the pan with the vegetables. Pour in the homemade hoisin sauce, stock, coconut aminos, and a dash of white pepper. Stir-fry everything together for 2-3 minutes to heat through and allow the flavors to meld.
  8. Adjust Seasoning and Finish: Taste and add coarse sea salt, white pepper, and toasted sesame oil as desired to enhance the flavor. Stir once more to combine thoroughly.
  9. Serve: Serve the Moo Shu Chicken hot. Optionally, wrap the mixture in Crepeni egg wraps for a delicious low-carb alternative to traditional pancakes.

Notes

  • If you cannot find wood ear mushrooms, they can be omitted without significantly affecting the dish.
  • The homemade hoisin sauce adds authenticity and depth—store-bought hoisin can be used but check for gluten if strict gluten-free is needed.
  • Crepeni egg wraps are optional but recommended for a more traditional Moo Shu experience without carbs.
  • Arrowroot or tapioca starch helps tenderize the chicken and create a slight glaze but can be omitted if unavailable.
  • Use avocado oil or another high smoke point oil to ensure the stir-fry does not burn and develops the right texture.

Keywords: Moo Shu Chicken, Paleo, Whole30, Gluten-Free, Stir-Fry, Chicken Recipe, Healthy Chinese Food, Low Carb

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