Low Carb Moo Shu Chicken

1. In a bowl, marinate the sliced chicken with soy sauce and sesame oil for about 15 minutes.

2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

3. In the same skillet, add the remaining tablespoon of olive oil. Sauté the garlic and ginger until fragrant, about 1 minute.

4. Add the cabbage, mushrooms, and carrots to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender.

5. Return the chicken to the skillet and add the hoisin sauce and rice vinegar. Stir everything together until well combined and heated through.

6. Season with salt and pepper to taste. Garnish with sliced green onions before serving.

For a vegetarian version, substitute the chicken with firm tofu or tempeh. You can also add other vegetables like bell peppers or snap peas for extra crunch and color. If you prefer a spicier dish, add a dash of chili flakes or a splash of sriracha. To save time, use pre-shredded cabbage and carrots from the grocery store.