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- Add garlic, ginger, mushrooms, and cabbage (and carrots if using) to the pan.
- Stir-fry for about 5 minutes, or until tender-crisp.
- Return the chicken and eggs to the pan.
- Stir in green onions and pour sauce over everything.
- Toss to coat and heat through for 1–2 minutes.
- Serve as-is, or wrap in lettuce leaves, low-carb tortillas, or enjoy over cauliflower rice.
Pro Tips
- Prep Ahead: Slice chicken and veggies in advance for a lightning-fast weeknight meal.
- Want It Saucy? Double the sauce ingredients for extra flavor.
- Add Variety: Try with pork, beef, or tofu for different variations.
Macros (Approx. per serving – makes 4)
Calories: 300–350
Net Carbs: 5–7g
Protein: 30g+
Fat: 18g
(Macros will vary slightly depending on ingredients and brands used.)
Final Thoughts
Low Carb Moo Shu Chicken is the perfect way to enjoy all the bold flavors of your favorite Chinese dish without the guilt. It’s a quick, wholesome meal that fits effortlessly into your low-carb lifestyle—and it tastes so good, you won’t miss the pancakes.
Whether you’re following keto or just trying to eat a little lighter, this dish proves you don’t have to give up takeout-style comfort food to stay on track.
Let me know if you’d like this adapted for a social caption, short video script, or printable recipe card!
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