Quick 20-Minute Moo Shu Chicken Bowls with Cabbage and Buttery Rice

These Moo Shu Chicken Bowls are the ultimate quick-fix dinner when you’re craving something saucy, sweet and spicy. In just 20 minutes-faster than takeout-you can have a flavorful bowl of seasoned ground chicken, crisp cabbage and scallions simmered in a bold sauce made with hoisin, Thai chili sauce, sweet soy glaze and a squeeze of lime. It’s all spooned over buttery jasmine rice and finished with a sprinkle of sesame seeds for a nutty crunch.

This recipe is perfect for busy weeknights when you need a satisfying meal without the hassle. The combination of tender chicken, crunchy vegetables and sticky rice in a tangy-sweet sauce will have everyone asking for seconds. Plus, it’s easy to customize with your favorite toppings or extra heat!

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2.52 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. In a small pot, combine rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. Thinly slice scallions, separating whites from greens. Quarter the lime.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the chopped chicken and cook, breaking up the meat into pieces, until browned and cooked through, 4-6 minutes. If there’s excess grease, carefully pour it out.
3. Stir scallion whites and shredded red cabbage into the pan with the chicken. Cook, stirring occasionally, until just tender, 2-3 minutes. Stir in hoisin sauce, sweet Thai chili sauce, sweet soy glaze and sugar until thoroughly combined. Turn off heat. Taste and season with juice from half the lime, salt and pepper.
4. Fluff the cooked rice with a fork and stir in butter until melted. Season with salt and pepper. Divide rice between bowls and top with the moo shu chicken mixture. Sprinkle with scallion greens and sesame seeds. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground pork instead of chicken?

Yes, ground pork works perfectly in this recipe. Cook it the same way, breaking it up until browned and cooked through.

What can I substitute for sweet soy glaze?

You can mix 2 tablespoons soy sauce with 1 tablespoon brown sugar as a quick substitute.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or skillet.