Low-Carb Moo Shu Chicken Recipe

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 Hoisin sauce, which can have up to 10 grams of sugar per tablespoon. This is a lower-carb version of the recipe.


  • 3 tablespoons reduced sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 clove garlic, crushed
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon Chinese Five Spice powder
  • 1 pound chicken breast, cut into ½-inch strips
  • 2 medium stalks celery, thinly sliced
  • 3 cloves crushed garlic
  • 1 tablespoon grated fresh ginger
  • 6 ounces fresh shiitake mushrooms, sliced into ½-inch strips
  • 1 cup sliced green onions (scallions)
  • 4 cups sliced cabbage (½-inch strips)
  • 1 cup bean sprouts (mung beans are good, or any type intended for stir-frying)
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon olive oil


  1. Mix together the marinade ingredients, add the chicken, and mix to coat.

  2. Prepare the vegetables, and grate the ginger and the garlic so everything will be ready.

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

  4. Add the rest of the vegetable oil, then the celery, ginger, and garlic. Saute for one 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, bean sprouts.

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

Ingredient Variations and Substitutions

You can substitute pork for the chicken if you'd like. You can 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.

If you like, use low-carb tortillas or lettuce leaves as wrappers.

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