My guests can’t get enough of this dish—it vanishes in minutes!

This low-carb Moo Shu Chicken delivers all the delicious flavors of the classic dish without the traditional pancakes. Thinly sliced chicken and crisp vegetables are stir-fried in a savory hoisin sauce, making it a quick, easy, and satisfying meal.

Ingredients:

Instructions:

1. Marinate the chicken: In a bowl, combine the thinly sliced chicken breasts with the soy sauce and sesame oil. Toss to coat and let marinate for about 15 minutes.
2. Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through (no longer pink), about 5-7 minutes. Remove the cooked chicken from the skillet and set aside.
3. Sauté garlic and ginger: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and grated fresh ginger and sauté until fragrant, about 1 minute. Be careful not to burn the garlic.
4. Stir-fry vegetables: Add the shredded cabbage, sliced mushrooms, and shredded carrots to the skillet. Stir-fry over medium-high heat for 5-7 minutes, or until the vegetables are tender-crisp.
5. Combine chicken and sauce: Return the cooked chicken to the skillet with the vegetables. Add the hoisin sauce and rice vinegar. Stir everything together until well combined and heated through.
6. Season and garnish: Season the Moo Shu Chicken with salt and pepper to taste. Garnish with the sliced green onions before serving.

Enjoy your delicious and low-carb Moo Shu Chicken! Serve it on its own or with lettuce wraps for a traditional feel without the carbs.