Quick Stovetop Chicken Moo Shu Bowls with Cabbage and Buttery Rice

These saucy, sweet and spicy chicken bowls are ready in just 20 minutes-faster than takeout! Ground chicken is browned with crisp cabbage and scallions, then simmered in a bold sauce made with hoisin, Thai chili sauce, sweet soy glaze and a squeeze of lime. Spooned over buttery jasmine rice and topped with sesame seeds, every bite is a delicious balance of textures and flavors.

Perfect for busy weeknights, this one-pan meal delivers big taste with minimal effort. The combination of tender chicken, crunchy cabbage and sticky-sweet sauce will have everyone coming back for seconds. Plus, it’s easy to customize with your favorite veggies 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

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry 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.
2. Trim and thinly slice scallions, separating whites from greens. Quarter the lime.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add chopped chicken and cook, breaking it up into pieces, until browned and cooked through, 4-6 minutes. If there’s excess grease in the pan, carefully pour it out.
4. Stir scallion whites and shredded red cabbage into the pan with the chicken. Cook, stirring occasionally, until just tender, 2-3 minutes.
5. 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.
6. Fluff the cooked rice with a fork and stir in butter until melted. Season with salt and pepper.
7. Divide rice between bowls and top with the chicken mixture. Sprinkle with scallion greens and sesame seeds. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein?

Yes, ground pork, turkey or even tofu crumbles work well in this recipe.

What can I substitute for sweet soy glaze?

Mix 2 tablespoons soy sauce with 1 tablespoon brown sugar or honey as a quick substitute.

How do I store leftovers?

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