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Hall Cook Book

Moo Shu Chicken

Category: Main Dish / Submtd By:: Heather Goldman

Yield: 6 Servings

This was messy to eat, but really tasty! -peggy.

12 Ounce Skinless, Boneless	-Sized Strips
-Chicken Breasts, Cut Into Bite	1 Cup Fresh Mushrooms, Sliced
-Sized Strips	1/2 Cup Green Onions, Thinly Sliced
1/4 Cup Orange Juice	1/2 Cup Bamboo Shoots, Sliced
2 Tablespoon Soy Sauce	2 Teaspoon Oil
2 Teaspoon Rice Vinegar	2 Teaspoon Cornstarch
1 Teaspoon Ground Ginger	2 Cups Leaf Lettuce, Shredded
1 Teaspoon Toasted Sesame Seed Oil	1/4 Cup Sweet & Sour Sauce Or Hoi
6 8 Inch Flour Tortillas	-sin Sauce
2 Small Carrots, Cut Into Bite	Nonstick Cooking Spray

Place chicken strips in a plastic bag set in a deep bowl.
Combine orange juice, soy sauce, vinegar, ginger, sesame oil, and red pepper.
Pour over chicken. Close bag and turn to coat.
Marinate chicken in refrigerator for 1 to 2 hours, turning often.
Drain and reserve marinade.

Wrap tortillas in foil. Heat in a 350 degree oven for 10 minutes.
Meanwhile, spray an unheated large nonstick skillet with nonstick cooking spray.
Preheat pan over medium high heat. Add carrots, mushrooms, onions, and bamboo shoots.
Stir fry for 2 minutes. Remove vegetables and set aside. Add oil to skillet. Add chicken to
skillet and stir fry for 2 to 3 minutes or until no longer pink. Set chicken aside.
Stir cornstarch into reserve marinade. Add marinade to skillet. Cook and stir until bubbly.
Return vegetables and chicken to skillet. Stir in the shredded lettuce. Heat through.
Remove pan from heat.

To serve: Spread sauce on tortilla, top with chicken mixture. Fold tortilla over filling and roll up.


Per Serving: 388 Cal (21% from Fat, 23% from Protein, 57% from Carb); 22 g Protein; 9 g Tot Fat; 2 g Sat Fat; 4 g Mono Fat; 55 g Carb; 5 g Fiber; 129 mg Calcium; 4 mg Iron; 886 mg Sodium; 33 mg Cholesterol

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