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Moo Shu Chicken

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Why I Love This Recipe

Ingredients You'll Need

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.

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