Loaded with delicious vegetables and savory Asian flavors, this keto moo shu chicken is just as good as what they serve at fancy Chinese restaurants. Traditionally, this dish is served with mandarin pancakes, but we are swapping those for a sprinkle of sesame seeds. These will add a lovely texture and an earthy, toasted aroma to our meal.
As far as moo shu recipes go, this may be the most interesting variation of this popular stir-fry dish. It’s got a variety of fresh ingredients and intense spices to keep your taste buds wanting for more!
Also, unlike traditional moo shu with high sodium levels, we’re using reduced-sodium soy sauce for this recipe. Your chicken will still taste great, of course, but you don’t need to worry about excess sodium and its potential side effects on your health.
Are you ready to get started? Preparation time’s well under an hour, so get those chopsticks ready for some deliciously addicting keto moo shu chicken!
Make the marinade by combining the soy sauce, sesame oil, garlic, ginger, and Chinese Five Spice powder in a large mixing bowl.
Add the chicken strips to the bowl and coat well with the marinade. Cover the bowl and let the chicken sit and absorb the marinade for about 10 minutes.
Heat the sesame oil in a deep skillet or work. Then sauté the marinated chicken strips for 5 minutes. Add the mushrooms, onions, cabbage and celery, and mix well. Keep cooking for 5-7 minutes, then add ginger and garlic. Stir once, then let it cook for 5-7 minutes more until everything is completely cooked through.
Stir well and add soy sauce, tossing to distribute evenly. Serve your keto moo shu chicken warm and sprinkled with sesame seeds.
Serving Size 1 cup
Servings 0