Low Carb Moo Shu Chicken

**Low Carb Moo Shu Chicken: A Healthier Take on a Chinese Classic**

If you’re craving a flavorful, satisfying dish that’s low in carbs but high in taste, look no further than **Low Carb Moo Shu Chicken**. This healthier twist on the traditional Chinese moo shu chicken swaps out the high-carb flour pancakes for a low-carb, keto-friendly alternative—making it a great option for anyone following a low-carb or keto diet. Bursting with vibrant vegetables, tender chicken, and a savory sauce, this dish delivers all the delicious flavors of the original without the carbs.

Whether you’re looking to enjoy a guilt-free takeout-inspired meal or want to introduce a new dish to your weekly dinner rotation, Low Carb Moo Shu Chicken is sure to impress!

### What is Moo Shu Chicken?

Moo Shu Chicken is a popular Chinese-American dish typically made with stir-fried chicken, shredded vegetables (such as cabbage, mushrooms, and carrots), and a savory hoisin-based sauce. It’s traditionally served with thin, flour-based pancakes that you fill with the stir-fried mixture and wrap up like a burrito. While this makes for a delicious dish, the flour pancakes add a hefty amount of carbs, which isn’t ideal for those following a low-carb or keto lifestyle.

In this low-carb version, we skip the flour pancakes and instead use **lettuce leaves** or **cabbage wraps**, which are perfect for wrapping up the flavorful filling while keeping the dish low-carb, light, and refreshing.

### Why You’ll Love Low Carb Moo Shu Chicken

– **Low-Carb & Keto-Friendly**: By replacing the flour pancakes with lettuce or cabbage wraps, this dish stays low-carb without sacrificing flavor.
– **Packed with Protein and Veggies**: This recipe features lean chicken breast and a variety of nutrient-rich vegetables, making it a balanced meal full of protein, fiber, and vitamins.
– **Quick and Easy**: Ready in less than 30 minutes, this dish is perfect for busy weeknights or meal prepping for the week ahead.
– **Flavorful and Satisfying**: The combination of savory soy sauce, tangy hoisin, and aromatic spices will leave your taste buds dancing with delight.

### Ingredients for Low Carb Moo Shu Chicken

For the Chicken:
– **2 boneless, skinless chicken breasts**, thinly sliced
– **1 tablespoon sesame oil** (for stir-frying)
– **2 tablespoons soy sauce** (or tamari for gluten-free)
– **1 tablespoon rice vinegar**
– **1 teaspoon grated ginger**
– **2 cloves garlic**, minced

For the Vegetables:
– **1 cup shredded cabbage** (or a mix of napa cabbage and green cabbage)
– **1 cup sliced mushrooms** (shiitake, cremini, or button mushrooms)
– **1 medium carrot**, julienned (optional, for a bit of color and crunch)
– **2 green onions**, chopped

For the Sauce:
– **2 tablespoons hoisin sauce** (check for low-sugar versions if preferred)
– **1 tablespoon soy sauce** (or tamari for gluten-free)
– **1 teaspoon rice vinegar**
– **1 teaspoon sesame oil**
– **1/2 teaspoon garlic powder**
– **1/2 teaspoon ground white pepper**

For Wrapping:
– **Large lettuce leaves** (like Romaine or Butter lettuce), or **large cabbage leaves**

### How to Make Low Carb Moo Shu Chicken

#### Step 1: Prepare the Chicken and Marinade
Start by thinly slicing the chicken breasts into bite-sized strips. In a small bowl, combine the **soy sauce**, **rice vinegar**, **grated ginger**, and **minced garlic**. Add the chicken to the bowl and mix to coat it well. Let it marinate for about 10-15 minutes to soak in the flavors.

#### Step 2: Stir-Fry the Chicken
Heat **sesame oil** in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated chicken to the pan and stir-fry for 5-7 minutes until the chicken is fully cooked through and lightly browned. Remove the chicken from the pan and set it aside.

#### Step 3: Cook the Vegetables
In the same skillet, add a little more sesame oil if needed, then add the **shredded cabbage**, **sliced mushrooms**, and **julienned carrot** (if using). Stir-fry the vegetables for about 3-5 minutes until they’re tender but still crisp. Add the **green onions** during the last minute of cooking.

#### Step 4: Make the Sauce
In a small bowl, whisk together the ingredients for the sauce: **hoisin sauce**, **soy sauce**, **rice vinegar**, **sesame oil**, **garlic powder**, and **white pepper**. Once the vegetables are cooked, pour the sauce over them and stir to coat evenly.

Step 5: Combine Chicken and Vegetables
Add the cooked chicken back into the skillet with the vegetables. Stir everything together until the chicken and vegetables are evenly coated with the sauce. Let it simmer for an additional 1-2 minutes to allow the flavors to meld.

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