This Low Carb Moo Shu Chicken delivers all the delicious, savory flavors of the classic dish in a healthy, carb-conscious package. Tender chicken and crisp-tender vegetables are stir-fried with aromatic ginger and garlic, then tossed in a rich hoisin and rice vinegar sauce. It’s a quick and satisfying meal perfect for a weeknight!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken breasts, thinly sliced | 1 pound |
| Soy sauce | 2 tablespoons |
| Sesame oil | 1 tablespoon |
| Olive oil | 2 tablespoons |
| Shredded cabbage | 3 cups |
| Sliced mushrooms | 1 cup |
| Shredded carrots | 1/2 cup |
| Green onions, sliced | 3 |
| Garlic, minced | 2 cloves |
| Fresh ginger, grated | 1 tablespoon |
| Hoisin sauce | 2 tablespoons |
| Rice vinegar | 1 tablespoon |
| Salt | To taste |
| Pepper | To taste |
Instructions:
- Marinate Chicken: In a bowl, marinate the thinly sliced chicken breasts with 2 tablespoons of soy sauce and 1 tablespoon of sesame oil for about 15 minutes.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until it is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
- Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic and grated fresh ginger until fragrant, about 1 minute.
- Stir-Fry Vegetables: Add the shredded cabbage, sliced mushrooms, and shredded carrots to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
- Combine & Sauce: Return the cooked chicken to the skillet. Add the 2 tablespoons of hoisin sauce and 1 tablespoon of rice vinegar. Stir everything together until well combined and heated through, ensuring the chicken and vegetables are coated in the sauce.
- Season & Garnish: Season with salt and pepper to taste. Garnish with sliced green onions before serving.
Enjoy your delicious and low-carb Moo Shu Chicken!