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Moo Shu Chicken with Vegetables

Yield 6 servings

Ingredients

  • 1 teaspoon dark sesame oil, divided
  • 3 tablespoons hoisin sauce
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons water
  • 1 tablespoon orange marmalade
  • 1 1/2 teaspoons fresh lemon juice
  • 1 teaspoon oyster sauce
  • 1/2 teaspoon chicken-flavored bouillon granules
  • 1 garlic clove, minced
  • 1/2 pound skinless, boneless chicken breast, cut into bite-sized pieces
  • 1 1/2 cups chopped mushrooms
  • 1 1/2 cups very thinly presliced green cabbage
  • 1 cup shredded carrot
  • 1 cup shredded zucchini
  • 6 (6-inch) fat-free flour tortillas

Nutrition Information

  • calories 182
  • caloriesfromfat 10 %
  • fat 2 g
  • satfat 0.3 g
  • monofat 0.5 g
  • polyfat 0.7 g
  • protein 12.8 g
  • carbohydrate 28.5 g
  • fiber 4 g
  • cholesterol 22 mg
  • iron 1 mg
  • sodium 754 mg
  • calcium 28 mg

How to Make It

  1. Combine 1/2 teaspoon oil, hoisin, and next 7 ingredients (hoisin through garlic), stirring well with a whisk.

  2. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 4 minutes or until done. Add hoisin mixture to pan; cook 1 minute, stirring frequently. Add mushrooms, cabbage, carrot, and zucchini; cook 3 minutes, stirring occasionally.

  3. Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture down center of each tortilla; roll up.