Moo Shoo Chicken

Course : Chicken
Serves: 4 - 6
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1/4 cup reduced sodium soy sauce
4 cloves garlic -- minced
10 ounces skinless boneless chicken breast -- cut into 2 inch strips
1 teaspoon ground ginger or 2 tsp. fresh
2 cups shredded napa cabbage
2 cups shredded bok choy -- (chinese cabbage)
1 cup shredded carrot
1/2 cup fresh shiitake or button or straw -- thinly sliced -- mushrooms
1/2 cup thinly sliced bamboo shoots
1/4 teaspoon hot chili oil
1 tablespoon hoisin sauce
1 teaspoon hoisin sauce
2 tortillas fat free tortillas

Preparation / Directions:

To prepare marinate, combine 2 tablespoons of the soy sauce and 1/2 of the garlic in a sealable plastic bag, add chicken. Refrigerate 1 hour, turning occasionally. Drain chicken and discard marinade. In a small bowl, combine the remaining 2 tablespoons of soy sauce and garlic with the ginger, set aside. Spray large nonstick skillet with cooking spray; place over medium heat 30 seconds. Add chicken and cook, stirring constantly, until cooked through, 2-4 minutes. Remove to plate and keep warm. Return skillet to medium heat and add cabbage, bok choy, carrot, mushrooms and bamboo shoots; cook, stirring frequently, until cabbage begins to wilt, 4-5 minutes. Add cooked chicken, the reserve soy sauce mixture and the hot chili oil; toss to lightly combine. To serve, place 1/2 teaspoon hoisin sauce on each tortilla; top with 1/2 cup Moo Shoo mixture and roll up.

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