In-a-Pinch Moo Shu Chicken

recipe
This moo shu chicken recipe offers a shortcut, calling for flour tortillas instead of the typical homemade pancakes typical of the Chinese dish. Serve with fresh fruit.

Yield:

5 servings (serving size: 2 tortilla wraps)

Recipe from

Cooking Light

Nutritional Information

Calories 322
Caloriesfromfat 20 %
Fat 7.2 g
Satfat 1.6 g
Monofat 2.1 g
Polyfat 3 g
Protein 26.6 g
Carbohydrate 36.1 g
Fiber 2.5 g
Cholesterol 50 mg
Iron 3.1 mg
Sodium 762 mg
Calcium 111 mg

Ingredients

Cooking spray
1/2 cup egg substitute
1 1/2 pounds skinless, boneless chicken breast
2 teaspoons vegetable oil
2 teaspoons bottled minced garlic
1 1/2 teaspoons minced peeled fresh ginger
4 cups packaged cabbage-and-carrot coleslaw
1 cup chopped zucchini
3/4 cup chopped green onions
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/2 cup hoisin sauce
10 (6-inch) flour tortillas

Preparation

Heat a small nonstick skillet coated with cooking spray over medium heat. Add 2 tablespoons egg substitute; cook 1 minute or until done. Remove egg to a cutting board. Repeat procedure with remaining egg substitute. Cut egg into thin strips; set aside.

Place chicken in a food processor; pulse until finely ground. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, garlic, and ginger; cook 3 minutes, stirring to crumble. Stir in coleslaw, zucchini, onions, salt, and pepper; cook 3 minutes or until tender, stirring frequently. Stir in hoisin.

Warm tortillas according to package directions. Spoon 3/4 cup chicken mixture down center of each tortilla; top each with about 1 tablespoon egg strips. Roll up.

Note:

Elaine Mcgee,

Cooking Light

May 2003
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