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Moo Shoo Chicken

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C
MineralsCopper, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/4 cup reduced sodium soy sauce

  3. 4 garlic cloves -- minced

  4. 10 ounces skinless boneless chicken breast -- cut into 2" strips

  5. 1 teaspoon ground ginger or 2 tsp. fresh

  6. 2 cups shredded napa cabbage

  7. 2 cups shredded bok choy -- (chinese cabbage)

  8. 1 cup shredded carrot

  9. 1/2 cup fresh shiitake or button or straw -- thinly sliced

  10. -- mushrooms

  11. 1/2 cup thinly sliced bamboo shoots

  12. 1/4 teaspoon hot chili oil

  13. 1 tablespoon hoisin sauce

  14. 1 teaspoon hoisin sauce

  15. 2 fat free tortillas

Instructions Jump to Ingredients ↑

  1. To prepare marinate, combine 2 tablespoons of the soy sauce and 1/2 of the garlic in a sealable plastic bag, add chicken. Refrigerate 1 hour, turning occasionally. Drain chicken and discard marinade.

  2. In a small bowl, combine the remaining 2 tablespoons of soy sauce and garlic with the ginger, set aside.

  3. Spray large nonstick skillet with cooking spray; place over medium heat 30 seconds. Add chicken and cook, stirring constantly, until cooked through, 2-4 minutes. Remove to plate and keep warm.

  4. Return skillet to medium heat and add cabbage, bok choy, carrot, mushrooms and bamboo shoots; cook, stirring frequently, until cabbage begins to wilt, 4-5 minutes. Add cooked chicken, the reserve soy sauce mixture and the hot chili oil; toss to lightly combine.

  5. To serve, place 1/2 teaspoon hoisin sauce on each tortilla; top with 1/2 cup Moo Shoo mixture and roll up.

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