In-a-Pinch Moo Shu Chicken |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
|
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. 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 |
Directions:
1. 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.
2. 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.
3. 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.
|
|