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Mushu-Style Chicken | from 6/16/14
with carrots and shiitakes over scrambled eggs

Active: 35 min Total: 35 min
We featured this Chinese restaurant classic in June of 2014. In its reviews, you'll definitely see that this classic Chinese restaurant dish isn't really hard to make at home. While this is typically served with a hoisin sauce (a sweet Asian condiment), you can easily skip it for something I enjoy more - Sriracha.
Smarts: Since mushu wrappers aren't paleo friendly, we'll enjoy this over eggs instead.


Mushu-Style Chicken Over Eggs:
  • Chicken breasts - 1 lb , sliced
  • Garlic - 3 cloves , minced
  • Green onions - 3 stalks , chopped, white and green parts separated
  • Shiitake mushrooms - 1/2 lb , sliced
  • Bragg's / Coconut aminos - 2 Tbsp
  • Mirin (opt) - 1 Tbsp ((This is a Japanese rice wine. If you are strictly paleo, you can use white wine or skip it altogether))
  • Maple syrup - 2 tsp
  • Water - 1/2 cup
  • Arrowroot powder - 1 Tbsp
  • Eggs - 8
  • Cooking oil - 1 Tbsp + 1 Tbsp
  • Coleslaw mix (or sub with shredded cabbage and carrots) - 12 oz
  • Sriracha sauce (opt) - for serving


  1. Chicken - Slice into thin strips. Season and tenderize with salt and pepper. (Can be done up to 1 day ahead)
  2. Garlic / Green onions / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
  3. Make stir-fry sauce - Mix together aminos, mirin, maple syrup, water, and arrowroot powder.
  4. Eggs - Whisk.

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  1. Heat a wok over medium-high heat. Add in first part of cooking oil and eggs to heated oil. Lightly scramble and then remove from wok when done.
  2. Return wok to medium-high heat and add second part of cooking oil. Once oil is heated, add coleslaw mix. Saute for ~5 minutes and then add in white parts of green onions, garlic, and mushrooms.
  3. Push all the vegetables to the side, forming a hole in the middle (like a donut). Place chicken in the donut hole. Give your sauce a stir, and then pour it over the chicken.
  4. Once sauce starts to bubble and darken, toss to mix. Continue to stir-fry until chicken is cooked through (since the chicken has been sliced into thin strips, this shouldn't take more than another 4 to 5 minutes).
  5. Enjoy your mushu saute with Sriracha sauce and green parts of green onion over scrambled eggs.



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