Why Make This Recipe
Low Carb Moo Shu Chicken is a fantastic dish for anyone looking to enjoy a delicious, filling meal while sticking to a low-carb diet. It is packed with protein from the chicken and loaded with crunchy vegetables. Plus, using lettuce leaves as wraps makes it light and fun to eat. This recipe is not only healthy but also quick and easy to prepare, making it perfect for busy weeknights or meal prep.
How to Make Low Carb Moo Shu Chicken
Ingredients:
- 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
- 2 cups shredded cabbage (or coleslaw mix)
- 1 cup sliced mushrooms
- 1/2 cup shredded carrots
- 2 green onions, chopped
- 2 garlic cloves, minced
- 2 eggs, lightly beaten
- 2 tbsp avocado or olive oil
- Butter lettuce or romaine leaves (for wraps)
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce (use sugar-free for low-carb)
- 1 tsp sesame oil
- 1/2 tsp ground ginger
- Optional: pinch of red pepper flakes
Directions:
- In a small bowl, whisk together all the sauce ingredients and set aside.
- Scramble the eggs in a skillet over medium heat. Once cooked, remove them from the pan and set aside.
- Heat the oil in the same skillet, then add garlic and chicken. Sauté until the chicken is cooked through and browned.
- Add mushrooms, cabbage, and carrots to the skillet. Stir-fry until they are just tender.
- Return the scrambled eggs to the pan, pour in the sauce, and toss everything to coat evenly.
- Top with chopped green onions and serve in lettuce wraps or in a bowl for a low-carb meal.
How to Serve Low Carb Moo Shu Chicken
Serve Low Carb Moo Shu Chicken in butter lettuce or romaine leaves for easy wraps. You can also serve it in a bowl, topped with additional green onions. This dish goes well with a side of steamed vegetables or a light salad for a complete meal.
How to Store Low Carb Moo Shu Chicken
To store leftovers, place them in an airtight container in the refrigerator. They can stay fresh for up to three days. When ready to eat, simply reheat in the microwave or on a skillet over low heat until warmed through.
Tips to Make Low Carb Moo Shu Chicken
- Make sure to slice the chicken thinly for quick cooking.
- You can add other vegetables like bell peppers or snap peas for more color and flavor.
- For extra heat, include a pinch of red pepper flakes in the sauce.
- If you prefer a stronger flavor, add more garlic or ginger.
Variation
You can switch out the chicken for shrimp or tofu for a different protein option. This recipe is versatile and can accommodate various dietary preferences!
FAQs
Can I make this recipe in advance?
Yes, you can make Low Carb Moo Shu Chicken ahead of time and store it in the refrigerator for up to three days. Just reheat before serving.
What can I use instead of hoisin sauce?
You can make a simple substitute by mixing soy sauce with a drizzle of honey or sugar-free sweetener for a healthier option.
Is this recipe gluten-free?
Yes, this recipe can be made gluten-free by using tamari instead of regular soy sauce and ensuring your hoisin sauce is sugar-free and gluten-free.
Low Carb Moo Shu Chicken
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, thinly sliced Thinly sliced for quick cooking
- 2 cups shredded cabbage (or coleslaw mix)
- 1 cup sliced mushrooms
- 1/2 cup shredded carrots
- 2 green onions, chopped For topping
- 2 cloves garlic, minced
- 2 tablespoons avocado or olive oil For cooking
- 2 eggs lightly beaten Scrambled for the dish
- Butter lettuce or romaine leaves (for wraps) For serving
Sauce Ingredients
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce (use sugar-free for low-carb)
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- Optional: pinch of red pepper flakes For added heat
Instructions
Preparation
- In a small bowl, whisk together all the sauce ingredients and set aside.
- Scramble the eggs in a skillet over medium heat. Once cooked, remove them from the pan and set aside.
Cooking
- Heat the oil in the same skillet, then add garlic and chicken. Sauté until the chicken is cooked through and browned.
- Add mushrooms, cabbage, and carrots to the skillet. Stir-fry until they are just tender.
- Return the scrambled eggs to the pan, pour in the sauce, and toss everything to coat evenly.
- Top with chopped green onions and serve in lettuce wraps or in a bowl for a low-carb meal.