Low-Carb Moo Shu Chicken

Moo Shu Chicken

cobraphoto / Dreamstime

Total Time: 25 min
Prep Time: 10 min
Cook Time: 15 min
Servings: 4

Nutrition Highlights (per serving)

262 calories
10g fat
13g carbs
31g protein
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Nutrition Facts
Servings: 4
Amount per serving  
Calories 262
% Daily Value*
Total Fat 10g 13%
Saturated Fat 2g 10%
Cholesterol 70mg 23%
Sodium 676mg 29%
Total Carbohydrate 13g 5%
Dietary Fiber 4g 14%
Total Sugars 5g  
Includes 0g Added Sugars 0%
Protein 31g  
Vitamin D 0mcg 0%
Calcium 81mg 6%
Iron 2mg 11%
Potassium 695mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Often, the moo shu pork or chicken you get in a Chinese restaurant has quite a bit of sugar in it, either added directly or in the form of hoisin sauce, which can have up to 10 grams of sugar per tablespoon. This is a lower-carb version of the recipe.

Chicken breast, which brings in nearly 31 grams of protein per serving, serves as a healthy main ingredient in this dish. When part of a balanced diet, chicken may also help in reducing the risk of obesity, heart disease, and even type 2 diabetes. When joined by vegetables and a sugar-free sauce, this chicken dish makes for a hearty and delicious main dish.

Ingredients

  • 4 tablespoons reduced-sodium soy sauce, divided
  • 1 tablespoon sesame oil
  • 4 cloves garlic, crushed, divided
  • 1 tablespoon + 1 teaspoon grated fresh ginger, divided
  • 1/2 teaspoon Chinese five spice powder
  • 1 tablespoon olive oil
  • 1 pound chicken breast, cut into 1/2-inch strips
  • 2 medium stalks celery, thinly sliced
  • 6 ounces fresh shiitake mushrooms, sliced into 1/2-inch strips
  • 1 cup sliced green onions (scallions)
  • 4 cups sliced cabbage (1/2-inch strips)
  • 1 cup bean sprouts

Preparation

  1. Mix together the marinade using three-fourths of the soy sauce, sesame oil, one third of the garlic, 1 tsp of the fresh ginger, and five spice powder. Add the chicken to the marinade, and mix to coat.

  2. Prepare the vegetables.

  3. Heat a large skillet over medium-high heat with half of the olive oil. When the oil is hot, add the chicken, and stir-fry until just cooked through, about 3 to 4 minutes depending on how thick you cut the chicken. Remove the chicken from the pan.

  4. Add the rest of the olive oil, then the celery and the rest of the ginger and garlic. Saute for 1 minute.

  5. Add the rest of the vegetables in the following order, stir-frying for 1 to 2 minutes after each addition: mushrooms, onions, cabbage, and bean sprouts.

  6. Add the remaining soy sauce and the chicken to the pan. Toss to combine.

Variations and Substitutions

Though any type of bean sprout will work, mung bean sprouts work well and are generally easy to find.

If you want to change up the flavor, you can substitute pork for the chicken. You can also substitute packaged coleslaw mix for the cabbage, but if you do, don't cook it more than a minute or it will become mushy, which is not at all the texture you're going for.

Cooking and Serving Tips

  • If you like, use low-carb tortillas or lettuce leaves as wrappers.
  • Save any leftovers in air-tight containers, and store in the fridge up to three days.

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Article Sources
Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
  1. Marangoni F, Corsello G, Cricelli C, et al. Role of poultry meat in a balanced diet aimed at maintaining health and wellbeing: An Italian consensus document. Food Nutr Res. 2015. doi:10.3402/fnr.v59.27606