Low-Carb Moo Shu Chicken

Moo Shu Chicken
Moo Shu Chicken. cobraphoto/Dreamstime
Total Time 25 min
Prep 10 min, Cook 15 min
Yield 4 servings

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. If you miss the sugary type of plum sauce or Hoisin, check out this Sugar-Free Plum Sauce recipe to serve with this low-carb version of Moo Shu Chicken.  

Learn How to Eat Low-Carb in a Chinese Restaurant

Substitutions: You can substitute pork for the chicken if you'd like. You can substitute packaged cole slaw 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.


  • Marinade:
  • 3 Tablespoons soy sauce
  • 1 Tablespoon sesame oil
  • 1 clove garlic, crushed
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon Chinese Five Spice powder
  • Stir-fry:
  • 1 lb. chicken, cut into ½-inch strips
  • 2 medium stalks celery, thinly sliced
  • 3 cloves crushed garlic
  • 1 Tablespoon grated fresh ginger
  • 6 oz. fresh shitake mushrooms, sliced into ½-inch strips
  • 1 cup sliced green onions (scallions) - about 6 onions
  • 4 cups sliced cabbage (½-inch strips)
  • 8 oz. bean sprouts (mung beans are good, or any type intended for stir-frying)
  • 1 Tablespoon soy sauce
  • 1 Tablespoon oil (vegetable or light 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 on 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 upon 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.

7. Serve with sugar-free plum sauce. If you like, use low-carb tortillas or lettuce leaves as wrappers.

Makes 4 servings.

If you liked this recipe, consider trying:

Five-Spice Baked or Grilled Chinese Chicken - Guests love this one!

Low-Carb Asian Noodles with Pork - Have you heard of shirataki noodles? They are becoming easier to find in stores, and can be the basis for many low-carb meals.

Low-Carb Stovetop Chicken Recipes - Ten different low-carb recipes that are easy to make with boneless skinless chicken.

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