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An overhead shot of a big plate of Moo Shu Chicken, with gluten free and Whole30 hoisin sauce and wrappers.
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5 from 6 votes

Moo Shu Chicken (Paleo, Whole30, Gluten Free)

This simple and authentic Moo Shu Chicken hides a healthy twist to a classic Chinese takeout dish. Cooked with tender sliced chicken, vibrant vegetables, and fluffy scrambled eggs, this is a fantastic one-skillet weeknight supper that’s also Whole30-compatible, paleo, and gluten free!
Prep Time10 mins
Cook Time20 mins
Mushroom soaking time45 mins
Course: Dinner
Cuisine: Chinese
Keyword: cauliflower, gluten-free, low carb, Moo Shu Chicken, nom nom paleo, nomnompaleo, paleo, Whole30
Servings: 4
Calories: 371kcal
Author: Michelle Tam


  • 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
  • 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
  • cup All-Purpose Stir-Fry Sauce
  • 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


  • Place 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. Set aside.
  • Whisk together the eggs and fish sauce in a medium bowl. Heat a large non-stick or well-seasoned cast iron skillet over medium heat. Swirl in 2 teaspoons avocado oil when the pan is hot and pour in the eggs. Stir and scrape the pan constantly until you have soft, moist curds of scrambled eggs. Transfer the eggs to a platter.
  • Increase heat to medium high and add 1 tablespoon of avocado oil to the empty pan. Add the seasoned chicken and cook, stirring frequently until it is no longer pink. Transfer 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.
  • Sprinkle 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, stir in the reserved cooked chicken and pour the sauce over everything. Cook, stirring frequently, until the sauce is slightly thickened.
  • Turn off the heat and stir in the scrambled eggs and sliced scallions. Taste 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 medium heat 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.



  • Soak your dried mushrooms early! Although they only take about 30 minutes to an hour to rehydrate, I soak them in the morning so they’re ready to cook at dinner time.
  • Measure and prep all the ingredients ahead of time! With your mise en place, the actual cooking part will take just a few minutes in a hot skillet!
  • Fry the chicken, veggies, and egg separately! The resulting dish will have the perfect texture of of tender meat, fluffy scrambled eggs, and crisp tender veggies!
  • Don’t skip the hoisin sauce! Moo Shu Chicken tastes amazing, but the hoisin sauce really ties it together.
  • Leftovers? Any leftovers can be stored in a sealed container in the fridge for up to 4 days or in the freezer for up to a month. I simply reheat mine in the microwave in a large shallow Anyday bowl until heated through.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!


Calories: 371kcal | Carbohydrates: 20g | Protein: 29g | Fat: 20g | Trans Fat: 0.03g | Fiber: 4g | Sugar: 8g