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Easy & Flavorful Moo Shu Chicken Lettuce Wraps

Isolde Marigold Isolde Marigold

 

Easy & Flavorful Moo Shu Chicken Lettuce Wraps
Easy & Flavorful Moo Shu Chicken Lettuce Wraps

Easy & Flavorful Moo Shu Chicken Lettuce Wraps

Discover how to make restaurant-quality Moo Shu Chicken at home in under 20 minutes. This lightened-up version swaps traditional pancakes for crisp lettuce cups, delivering all the savory, tangy flavors you love—without the extra carbs.

What Is Moo Shu Chicken?

Moo Shu Chicken is a classic Chinese stir-fry featuring shredded chicken, cabbage, garlic, and ginger coated in a rich soy-and-vinegar sauce. Traditionally served with thin pancakes, this healthier take uses iceberg or Boston lettuce for a fresh, low-carb twist.

Why You’ll Love This Recipe

  • Quick & Easy – Prep and cook in about 20 minutes.
  • Customizable – Swap proteins or veggies to suit your taste.
  • Low-Carb & Gluten-Free – Perfect for keto or gluten-free lifestyles.
  • Meal-Prep Friendly – Makes great leftovers for work-day lunches.

Ingredients (Makes 4 servings)

For the Sauce

  • 3 tablespoons reduced-sodium soy sauce (or gluten-free tamari)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha (adjust for heat preference)
  • 1 teaspoon cornstarch

For the Stir-Fry

  • 2 tablespoons avocado oil (or refined sesame oil)
  • 4 cups shredded green cabbage (about one 12-ounce bag)
  • 1 tablespoon fresh garlic, minced
  • 1 tablespoon fresh ginger root, minced
  • 3 cups cooked chicken breast, shredded (rotisserie chicken works great)
  • ½ cup green onions, thinly sliced

To Serve

  • 8–12 large lettuce leaves (Iceberg or Boston)
  • Extra sliced scallions or sesame seeds (optional garnish)

Ingredient Substitutions & Variations

  • Protein: Swap chicken for shredded pork tenderloin or turkey.
  • Cabbage: Use Napa cabbage or coleslaw mix for extra color.
  • Oil: Ghee or avocado oil work well for high-heat stir-frying.
  • Heat: Increase sriracha or add a pinch of red pepper flakes.
  • Thickener: Arrowroot powder can replace cornstarch 1:1.

Step-by-Step Instructions

1.Whisk the Sauce

In a small bowl, combine soy sauce, rice vinegar, sriracha, and cornstarch. Stir until the cornstarch dissolves. Set aside.

2.Prep Your Workspace

  • Shred cabbage, mince garlic and ginger, and slice green onions. Have your cooked chicken ready.

3.Stir-Fry Aromatics & Cabbage

  • Heat oil in a large, deep skillet over medium-high heat.
  • Add garlic and ginger; sauté for 30 seconds until fragrant.
  • Toss in shredded cabbage and cook, stirring constantly, until just tender-crisp (about 1–2 minutes).

4.Add Chicken & Sauce

  • Stir in shredded chicken and cook 1 minute to heat through.
  • Re-whisk the sauce and pour it over the chicken and cabbage. Mix well.
  • Continue cooking for another minute, until the sauce thickens and glazes the ingredients.

5.Finish with Scallions

  • Remove skillet from heat. Fold in sliced green onions, reserving a few for garnish.

6.Assemble Lettuce Wraps

  • Spoon generous portions of Moo Shu Chicken into individual lettuce leaves.
  • Garnish with extra scallions or sesame seeds, if desired.

Nutrition per Serving

Serving: 0.25 recipe | Calories: 177 kcal | Carbohydrates: 11 g | Protein: 18 g | Fat: 6 g | Sodium: 345 mg | Fiber: 2 g | Sugar: 4 g

Watch the Video: How to Make Moo Shu Chicken

Recipe Tips

  • Prevent Sogginess: Pat lettuce leaves dry before filling to keep wraps crisp.
  • Even Cooking: Cut garlic and ginger finely to ensure they infuse the oil quickly without burning.
  • Make Ahead: Store stir-fry (without lettuce) in an airtight container up to 3 days; reheat gently in a skillet or microwave.
  • Freezer Option: Freeze cooked Moo Shu Chicken in portions; thaw overnight and reheat for a busy weeknight.

Serving Suggestions

  • Cauliflower Rice: Serve over cauliflower rice for a heartier meal.
  • Spaghetti Squash: Top roasted squash strands with Moo Shu Chicken for extra veggies.
  • Zucchini Noodles: Toss with zucchini noodles for a colorful, low-carb bowl.
  • Family-Style: Lay out fillings and wraps buffet-style for a fun DIY dinner night.

Frequently Asked Questions about Moo Shu Chicken

1. Can I make Moo Shu Chicken vegetarian?

Yes! Swap chicken for firm tofu or shredded king oyster mushrooms. Use the same sauce and cooking method.

2. Is Moo Shu Chicken spicy?

By default, it has mild heat from sriracha. Adjust the spice level by adding more sriracha, chili paste, or omitting it altogether for a gentler flavor.

3. What’s the best cabbage to use?

Green cabbage is traditional and budget-friendly. Napa cabbage or a colorful coleslaw mix also work beautifully.

4. Can I use pre-shredded chicken from the store?

Absolutely—rotisserie chicken is a great shortcut. Just ensure it’s well-drained to avoid watering down the stir-fry.

5. How do I reheat leftovers without drying them out?

Heat gently over low heat in a covered skillet, or microwave on a low setting with a damp paper towel on top.

Enjoy your homemade Moo Shu Chicken—a satisfying, healthful spin on a takeout favorite! Feel free to leave a comment with your own tips or variations.

Isolde Marigold
Isolde Marigold
I'm Isolde Marigold, a 40-year-old home cook who finds pure joy in creating healthy and flavorful recipes. Cooking isn't just a task for me—it's a way to care, connect, and bring warmth to my family. I love experimenting with fresh, wholesome ingredients to craft meals that are both nourishing and comforting. My kitchen is my sanctuary, always filled with the cozy aroma of home-cooked food and the gentle sound of sizzling pans. Every dish I make is made with love, and I believe food should be as healing as it is delicious. If you're looking for inspiration to eat better, cook more, and feel good doing it—you're in the right place. Follow along for simple, soulful, and healthy recipes that bring joy to every bite.

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