Moo shu chicken wraps
Tools to keep in your weeknight-dinner kit: thinly sliced chicken breasts to cut into quick-cooking strips, and pre-shredded slaw mix, which requires no prep and is perfect for tossing into a stir-fry, like this take on a Chinese American classic.
Uncooked boneless skinless chicken breast(s)
1 pound(s), cutlets, cut into thin strips
Toasted sesame oil
3 tsp(s), divided
Fresh shiitake mushroom
8 oz, stems removed, caps sliced
Packaged coleslaw mix (shredded cabbage and carrots)
14 oz, (1 bag) or broccoli slaw
1 bunch(es), trimmed and cut into 2-inch segments
2 tsp(s), finely chopped
2 tsp(s), peeled, finely chopped
Rice wine vinegar
1 head(s), or Bibb lettuce, leaves separated
- In a medium bowl, toss the chicken with the salt and black pepper. Coat a 12-inch nonstick skillet or wok with 2 tsp oil and heat on high. Add the chicken and cook until lightly browned, 3 to 4 minutes, tossing occasionally. Transfer to a plate.
- In the same skillet, heat the remaining 1 tsp oil on medium-high. Add the mushroomsand cook for 5 minutes, stirring occasionally. Add the coleslaw, scallions, hoisin, garlic, ginger, vinegar, and 1 tbsp water and toss to combine. Reduce heat to medium and cook until the veggies are fork-tender, 3 to 4 minutes, tossing often.
- Add the chicken and any accumulated juices and toss to combine. Cook until the chicken is cooked through. Wrap the chicken mixture in the lettuce leaves. Serve with the garnishes (if using).
- Serving size: 1 cup
Per serving (1 cup): 276 Cal, 8 g Total Fat, 2 g Sat Fat, 944 mg Sod, 32 g Total Carb, 8 g Sugar, 15 g Fib, 25 g Prot.