I am a lazy cook, so when I saw this recipe, I knew I had to try it. It’s delicious!

Marinate Chicken: In a bowl, marinate the thinly sliced chicken breasts with 2 tablespoons of soy sauce and 1 tablespoon of sesame oil for about 15 minutes.
Cook Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until it is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic and grated fresh ginger until fragrant, about 1 minute.
Stir-Fry Vegetables: Add the shredded cabbage, sliced mushrooms, and shredded carrots to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
Combine & Sauce: Return the cooked chicken to the skillet. Add the 2 tablespoons of hoisin sauce and 1 tablespoon of rice vinegar. Stir everything together until well combined and heated through, ensuring the chicken and vegetables are coated in the sauce.
Season & Garnish: Season with salt and pepper to taste. Garnish with sliced green onions before serving.
Enjoy your delicious and low-carb Moo Shu Chicken!