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Low Carb Moo Shu Chicken
A quick, healthy twist on the classic—tender chicken and crisp veggies stir-fried with ginger, garlic, and a savory hoisin sauce. Perfect for a low-carb weeknight meal!
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Ingredients:
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1 lb boneless, skinless chicken breasts, thinly sliced
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2 tbsp soy sauce (or coconut aminos for lower sodium)
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1 tbsp sesame oil
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2 tbsp olive oil, divided
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3 cups shredded cabbage
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1 cup sliced mushrooms
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½ cup shredded carrots
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3 green onions, sliced (for garnish)
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2 cloves garlic, minced
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1 tbsp fresh ginger, grated
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2 tbsp hoisin sauce (sugar-free if preferred)
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1 tbsp rice vinegar
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Salt & pepper, to taste
Instructions:
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Marinate the Chicken:
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In a bowl, toss the sliced chicken with soy sauce and sesame oil. Let sit for 15 minutes.
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Cook the Chicken:
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Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat.
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Add the chicken and cook for 5–7 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate.
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Sauté Aromatics:
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In the same skillet, add the remaining 1 tbsp olive oil.
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Stir in the garlic and ginger, cooking for 30 seconds–1 minute until fragrant.
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Stir-Fry Vegetables:
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Add the cabbage, mushrooms, and carrots. Cook for 5–7 minutes, stirring frequently, until tender but still crisp.
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Combine & Sauce:
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Return the chicken to the skillet. Add hoisin sauce and rice vinegar, tossing until everything is evenly coated and heated through.
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Season & Serve:
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Adjust seasoning with salt and pepper to taste.
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Garnish with green onions and serve hot.
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Enjoy your flavorful, low-carb Moo Shu Chicken!
Key Improvements:
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Simpler Ingredient List: Grouped by use (e.g., sauces, veggies).
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Clearer Steps: Numbered instructions with concise action verbs.
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Flexibility Notes: Added options like sugar-free hoisin or coconut aminos.
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Visual Appeal: Bold headers and consistent formatting.
Let me know if you’d like any further tweaks!
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