Moo Shu Chicken with Vegetables

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 182
  • Calories from fat: 10%
  • Fat: 2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 12.8g
  • Carbohydrate: 28.5g
  • Fiber: 4g
  • Cholesterol: 22mg
  • Iron: 1mg
  • Sodium: 754mg
  • Calcium: 28mg

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

Preparation

  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.
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