Paleo Mu Shu Chicken

paleo mu shu chicken

paleo mu shu chicken


When I moved to Portland, I soon discovered a Chinese restaurant a couple blocks from my apartment.   I would make the jaunt every week or so for their delicious Mu Shu Chicken (and their stiff drinks, woa. I’m amazed my liver made it through that year).

Anyhow, I could not get enough of the savory vegetable and egg filling all piled into a wrap. I was addicted and then I had to give it all up.

Well at least I thought so.

This recipe is crazy simple and if you don’t have the coconut wraps you can easily use lettuce leaves.


Paleo Mu Shu Chicken
Prep time
Cook time
Total time
Serves: 4
  1. In a skillet add the coconut oil, ginger and garlic and cook for 1 minute until fragrant.
  2. Next add in the cabbage and cook until wilted, roughly 5 minutes.
  3. Then add in teh sesame oil, fish sauce, coconut aminos, maple syrup and cooked chicken and cook for 2 to 3 minutes.
  4. Make a well in the center of your pan and add in the whisked eggs and scramble.
  5. Once the eggs are cooked, mix in with the other ingredients.
  6. To serve, take a wrap and spoon ⅓ cup of filling and sprinkle with chopped green onions.

paleo mu shu chicken

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