Family Circle Moo Shu Chicken Recipes

MOO SHU CHICKEN (DIABETIC FRIENDLY)

Steps:

• FINELY slice chicken into slices.
• COMBINE first five ingredients; making sure ginger and garlic are finely dice; Pour over chicken in bowl; marinate minimally 30 minutes.
• Finely slice celery. finely dice garlic. finely dice spring onion and prepare mushrooms (see note in intro); Prepare cabbage.
• Heat pan, add oil, drain chicken from marinade and saute about 4 minutes until brown; remove from pan.
• Add celery, garlic and ginger for 1 minute.
• Add vegetable to pan in this order: mushrooms, onions, cabbage, bean sprouts; saute EACH for 1 minute before adding the next vegetable.
• Add chicken back to pan and add tamari; toss to combine.
• ENJOY.
• NOTE: Can top with chilli (optional) and can serve them in prepared wraps with hoisin sauce; NOTE Wraps and hoisin sauce not recommended for diabetics and anyone with a sugar related health problem due to sugar content unless making from scratch with no sugar.

MOO SHU CHICKEN

Steps:

• Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Stir in chicken and set aside.
• Whisk remaining 4 tablespoons water, 1 teaspoon sesame oil, hoisin sauce, oyster sauce, and soy sauce together in a separate bowl. Set aside.
• Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add eggs and cook 3 minutes; flip and cook until firm and set, about 3 minutes more. Transfer to a cutting board and slice into thin strips.
• Add chicken mixture to the same skillet over medium-high heat. Cook chicken for 6 minutes; flip and cook until chicken is golden brown and juices run clear, about 6 minutes more. Remove from heat and set aside.
• Heat remaining teaspoon vegetable oil in a large skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry. Cook until cabbage starts to wilt, about 2 minutes.
• Add chicken, eggs, and sauce mixture to cabbage mixture. Cook and stir until sauce has thickened, about 5 minutes. Toss in green onions and serve immediately.

MOO-SHU CHICKEN

Steps:

• 1. In a large nonstick skillet, heat the oil over medium heat. Add the garlic, coleslaw mix, carrot and scallions. Cook, stirring occasionally, for 8 minutes, until vegetables are softened.
• 2. Stir in the hoisin and soy sauce and cook 2 minutes. Add chicken; stir to combine with vegetables and heat through.
• 3. To serve, heat tortillas following package directions. Spoon 1/2 cup of chicken mixture down center of tortilla and roll up.

MOO SHU CHICKEN

Steps:

• Slice chicken into thin strips.
• In a medium bowl, combine marinade ingredients and add chicken, tossing to coat.
• Cover and marinate in refrigerator for 15-30 minutes.
• Remove chicken from refrigerator and discard marinade.
• Heat wok and add peanut oil.
• Add chicken and stir-fry until it turns white- for about 5 minutes.
• Add mushrooms and ginger.
• Cook and stir for 2-3 minutes.
• Add cabbage, carrots and green onions.
• Stir for 2 minutes and remove from heat.
• To serve, spread one side of each tortilla with 2 tsps.
• of Hoi sin sauce, spoon 1/2 cup chicken mixture in centre of each tortilla.
• Fold bottom-up and serve.

MOO SHU CHICKEN WRAPS

Steps:

• Heat oil in a nonstick skillet.
• Add coleslaw mix and cook briefly, 2 to 3 minutes, just until slightly softened but still crunchy.
• Add chicken and cook another minute or two, to heat through.
• Stir in hoisin sauce and soy sauce.
• Remove from heat.
• Place tortillas on a plate and cover with plastic wrap.
• Microwave on high (100% power) for 45 to 60 seconds, until softened.
• Place 1/4 of the chicken and cabbage mixture on a tortilla.
• Fold each end over, then roll to make an enclosed wrap.