Low Carb Moo Shu Chicken Recipe

If you’re craving takeout but want a healthier, low-carb option, this Low Carb Moo Shu Chicken is the answer. Tender strips of marinated chicken are stir-fried with crisp cabbage, mushrooms, and carrots in a savory sauce that’s rich, satisfying, and full of authentic flavor—without the added sugars and carbs you’ll find in traditional recipes.

Below, you’ll find step-by-step instructions, serving suggestions, and smart substitutions to make this recipe perfect for your taste and lifestyle.

Ingredients

Here’s everything you’ll need to make Low Carb Moo Shu Chicken:

• 1 pound boneless, skinless chicken breasts, thinly sliced

• 2 tablespoons soy sauce (use tamari or coconut aminos for gluten-free)

• 1 tablespoon sesame oil

• 2 tablespoons olive oil, divided

• 3 cups shredded cabbage

• 1 cup sliced mushrooms (shiitake, cremini, or white button)

• 1/2 cup shredded carrots

• 3 green onions, sliced

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 2 tablespoons hoisin sauce (look for low-sugar versions if keto)

• 1 tablespoon rice vinegar

• Salt and black pepper, to taste

Instructions

Follow these simple steps to make this delicious low-carb stir fry in under 30 minutes:

Step 1: Marinate the Chicken

• Place the sliced chicken breasts in a medium bowl.

• Add 2 tablespoons soy sauce and 1 tablespoon sesame oil.

• Toss to coat the chicken evenly.

• Let it marinate for about 15 minutes while you prepare the vegetables.

Tip: Marinating adds depth of flavor and helps keep the chicken juicy.

Step 2: Cook the Chicken

• Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat.

• Add the marinated chicken in a single layer.

• Cook for 5–7 minutes, stirring occasionally, until the chicken is browned and cooked through.

• Transfer the chicken to a plate and set aside.

Step 3: Sauté Aromatics

• In the same skillet, add the remaining 1 tablespoon olive oil.

• Add the minced garlic and grated ginger.

• Cook for about 1 minute, stirring constantly, until fragrant.

Step 4: Cook the Vegetables

• Add the shredded cabbage, sliced mushrooms, and shredded carrots to the skillet.

• Stir-fry for 5–7 minutes, until the vegetables are tender but still slightly crisp.

Step 5: Combine and Season

• Return the cooked chicken to the skillet.

• Pour in the 2 tablespoons hoisin sauce and 1 tablespoon rice vinegar.

• Stir everything together until evenly coated and heated through.

• Taste and season with salt and black pepper as needed.

Step 6: Garnish and Serve

• Remove from heat.

• Sprinkle the sliced green onions on top.

• Serve hot.

Variations & Tips

• Make it Vegetarian:

  • Substitute the chicken with firm tofu or tempeh.

• Add More Veggies:

  • Include bell peppers, zucchini, or snap peas for extra color and crunch.

• Spicy Kick:

  • Stir in red chili flakes or a drizzle of sriracha.

• Save Prep Time:

  • Use pre-shredded coleslaw mix for the cabbage and carrots.

• Meal Prep:

  • Store leftovers in an airtight container for up to 3 days—perfect for lunchboxes.

• Low-Sugar Hoisin:

  • Look for keto-friendly or low-sugar hoisin sauces to keep carbs even lower.

Serving Suggestions

This Low Carb Moo Shu Chicken is delicious on its own, or you can serve it with:

• Cauliflower rice

• Low-carb wraps or lettuce cups

• Zucchini noodles

• A side of steamed broccoli

Nutrition Information (Approximate per serving)

• Calories: 310

• Protein: 28g

• Fat: 18g

• Net Carbs: 7g

(Note: Nutrition will vary based on specific ingredients.)

Why You’ll Love This Recipe

• Low Carb & Keto-Friendly: Great for anyone watching carbs.

• Quick & Easy: Ready in 30 minutes or less.

• Customizable: Add your favorite veggies and spices.

• Authentic Flavor: Tastes like takeout—without the guilt.

Frequently Asked Questions

Can I make this ahead of time?
Yes! Cook and cool completely, then store in the fridge for up to 3 days. Reheat gently on the stovetop.

Can I freeze it?
While possible, freezing can change the texture of the vegetables. It’s best enjoyed fresh.

Can I use chicken thighs?
Absolutely—boneless, skinless chicken thighs work beautifully and stay extra juicy.

Final Thoughts

Skip the restaurant and enjoy a homemade, nutritious meal with this Low Carb Moo Shu Chicken Recipe. It’s a perfect blend of savory flavors, crisp veggies, and tender chicken that you’ll want to make again and again.

Save this recipe or share it with friends who love low-carb cooking!

enjoy!