Moo shu chicken wraps
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Uncooked skinless boneless chicken breast
1 pound(s), cutlets, cut into thin strips
Table salt
1 tsp
Black pepper
¼ tsp
Sesame oil
1 Tbsp, divided
Shiitake mushroom
8 oz, stems removed, caps sliced
Packaged coleslaw mix (shredded cabbage and carrots)
14 oz, or broccoli slaw
Scallions
1 bunch(es), trimmed and cut into 2-inch segments
Hoisin sauce
⅓ cup(s)
Garlic clove
2 clove(s), finely chopped (2 tsp)
Fresh ginger
2 tsp, peeled, finely chopped
Rice wine vinegar
1 tsp
Boston lettuce
1 head(s), or Bibb lettuce, leaves separated
Lime wedge
6 wedge(s), cilantro, sesame seeds, and/or Asian chili-garlic sauce, for garnish (optional)
Instructions
1
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.
2
In the same skillet, heat the remaining 1 tsp oil on medium-high. Add the mushrooms and 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.
3
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).
4
Serving size: 1 cup
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