Quick 20-Minute Moo Shu Chicken Bowls with Buttery Rice

Craving something fast, flavorful and far better than takeout? This Moo Shu Chicken bowl is your answer. In just 20 minutes, you can have a sizzling skillet of ground chicken, crisp shredded cabbage and scallions tossed in a sweet-and-spicy sauce made with hoisin, Thai chili sauce and sweet soy glaze. It’s all spooned over fluffy jasmine rice that’s been enriched with a pat of butter for extra richness.

Every bite is a balance of textures and tastes: tender meat, crunchy veggies, sticky-sweet glaze and a nutty finish from sesame seeds. It’s a complete meal in a bowl that’s sure to become a weeknight favorite. No meal kits required-just fresh ingredients and a single pan!

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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

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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

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. 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 breast and cook, breaking it up into pieces, until browned and cooked through, 4-6 minutes. If there’s excess grease, 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, 2½ tablespoons sweet soy glaze and ½ teaspoon sugar until thoroughly combined. Turn off heat. Taste and season with juice from half the lime, salt and pepper.
6. Fluff rice with a fork and stir in 1 tablespoon butter until melted. Season with salt and pepper. 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 ground pork instead of chicken?

Yes! The original recipe calls for ground pork, but chicken works just as well. Simply substitute an equal amount of ground pork and follow the same instructions.

What can I substitute for sweet soy glaze?

You can make a quick substitute by mixing 2 tablespoons soy sauce with 1 tablespoon brown sugar or honey until dissolved.

Is this dish gluten-free?

It can be if you use gluten-free hoisin sauce and tamari instead of sweet soy glaze. Check labels to ensure all ingredients are gluten-free.