More Great Recipes: Asian | Dinner | Main Dish | Poultry

Moo Shu Chicken


User Avatar
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

4 tbsp red-sodium soy sauce
4 garlic cloves, minced
3/4 lb skinless, boneless chicken breasts, cut into 2" strips
1 tsp minced peeled fresh ginger
2 cups shredded Napa cabbage
2 cups shredded bok choy
1 carrot, shredded
1/2 cup canned straw mushrooms, rinsed, drained and thinly sliced
1/2 cup canned bamboo shoots, rinsed, drained and thinly sliced
1/4 tsp hot chili oil
8 whole-wheat pancakes (recipe to follow - or you can use wheat tortillas)
4 tsp hoisin sauce
Whole-Wheat Moo Shu Pancakes
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
5 tbsp water


1. To prepare marinade, in gallon-size sipclose plastic bag, comine 2 tbsp of soy sauce and half of garlic; add chicken. Seal bag, squeeze out air, turn to coat. Refrigerate, turning bag occasionally, 1 hour. Drain and discard marinade.



2. In small bowl, comine remaining 2 tbsp of soy sauce with remaining garlic and ginger; set aside.



3. Spray skillet/wok with non-stick spray. Saute chicken until cooked, 2-3 minutes. Transfer to plate.



4. In skillet, combine cabbage, bok choy, carrot, mushrooms, & bamboo shoots; cook, stirring frequently, until cabbage and choy begin to wilt, 4-5 minutes. Add chicken, soy sauce mixture and hot chili oil; toss to combine.



5. Spread pancakes with hoisin sauce, top with chicken mixture and roll up.



Serves 8, 1 pancake with 3/4 c. filling. Total points per serving, 5



Whole-Wheat Moo Shu Pancakes


(WW Complete Cookbook)



1/2 cup whole-wheat flour


1/2 cup all-purpose flour


5 tbsp water



1. In med bowl, combine flour and water; stir until smooth dough forms, 3-4 minutes. If dry, add few drops of water. Knead the dough in the bowl until it is soft and elastic, about 3 minutes. Divide into 8 pieces.



2. On a lightly floured surface, roll each piece of dough into a 6" circile. Layer between sheets of wax paper; cover with plastic wrap and refrigerate until use, up to 2 hours. (If pancakes shrink slightly, roll them out again prior to cooking.



3. Heat medium skillet. One at a time, cook panckaes, turning every 10 seconds, until light brown spots appear on both sides, 30-40 seconds. Wrap in foil and keep warm until ready to use.


Note: You can make these ahead of a meal and wrap them in plastic wrap and freeze them.


Pairs Well With


Notes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

443 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11217 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

16 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana