Moo Shu Chicken

This dish isn’t your average Moo.  It allows you to be total cows by eat a lot more with a more nutritional value.  The recipe was inspired by Weight Watchers New Complete Cookbook.  My recipe version calls for 1 chicken breast, 4 tbsp reduced-sodium soy sauce, 4 cloves garlic, 1 tsp ginger, 2+ cups cabbage, carrots, 8oz shitake mushrooms, ¼ tsp hot chili oil, and hoisin sauce.  It is a yummy healthy version of Asian cuisine.

Here are some helpful tips to keep in mind:

1.     Based on your grocery store offers, you can add bamboo shoots and
bok choy.

2.     You can substitute various mushrooms depending on your taste.

3.     You can use as many veggies to meat ratio as you want depending on your dietary needs.  For vegetarians, try tofu or tofu substitutes.

4.     Make sure to marinate the chicken or meat for an hour before cooking turning once; however, don’t over marinate because the soy sauce will make it really salty.

5.     I nixed the Moo Shu Pancakes (an Asian tortilla) because of my dietary needs. If you need a grain, try quinoa.

6.     Make sure that all your cuts are the same size for even cooking.  A shredder or food processor can make that possible if your knife cuts
are uneven.

7.     The hoisin sauce should be added only once you are ready to eat it because it gives it a nice BBQ flavor.

8.     You can add extra veggies to make it even healthier J

9.     If you don’t want to use chicken, I suggest pork for an even more Asian experience.  However, then your healthiness goes down.

For more tips, nutritional information, and recipe guides check out the Cookbook noted above.  It is a yummy and healthy substitution to your Panda Express.  When you want a bit of Asia, just dig in!