Moo Shu Chicken
3 Tbsp. water
2 Tbsp. soy sauce
1 Tbsp. cornstarch
2 tsp. toasted sesame oil
1/3 cup hoisin sauce
1 tsp. sugar
1/4 tsp. minced garlic
1 lbs. sliced chicken breast
1 Tbsp. cooking oil
3 cups packaged shredded cabbage with carrots (coleslaw mix)
2 cups steamed rice
Shredded carrots and cherry tomatoes, quartered (optional)
In a small mixing bowl, stir together water, soy sauce, cornstarch, sesame oil, hoisin sauce and garlic.
Set mixture aside.
Trim fat from chicken breast and cut chicken into thin, bite-size strips.
Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.)
Heat skillet over medium-high heat.
Stir-fry chicken for 2 or 3 minutes or until chicken is no longer pink.
Push meat from center of wok.
Stir in sauce.
Push chicken and sauce to center of wok. Cook and stir until thickened and bubbly.
Cook and stir for 2 minutes more.
Add shredded cabbage with carrots to skillet.
Stir ingredients together to coat with sauce.
Spoon about 3/4 cup of the chicken mixture over rice.
Garnish with carrots and cherry tomatoes, if desired.
Pairs Well With
In my quest to find healthy and tasty dishes, I came across this recipe in the Winter 2008 Clean Eating Magazine ("Lifestyle nutrition for energy, fat loss and well-being").
Fat: 11 g
Carbs: 36.2 g
Pro: 32.5 g