Instructions:
- Marinate the chicken: In a bowl, combine the thinly sliced chicken breasts with the soy sauce and sesame oil. Toss to coat and let marinate for about 15 minutes.
- Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through (no longer pink), about 5-7 minutes. Remove the cooked chicken from the skillet and set aside.
- Sauté garlic and ginger: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and grated fresh ginger and sauté until fragrant, about 1 minute. Be careful not to burn the garlic.
- Stir-fry vegetables: Add the shredded cabbage, sliced mushrooms, and shredded carrots to the skillet. Stir-fry over medium-high heat for 5-7 minutes, or until the vegetables are tender-crisp.
- Combine chicken and sauce: Return the cooked chicken to the skillet with the vegetables. Add the hoisin sauce and rice vinegar. Stir everything together until well combined and heated through.
- Season and garnish: Season the Moo Shu Chicken with salt and pepper to taste. Garnish with the sliced green onions before serving.
Enjoy your delicious and low-carb Moo Shu Chicken! Serve it on its own or with lettuce wraps for a traditional feel without the carbs.
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