---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

      Title: Moo Shu Chicken
 Categories: Main Dish
      Yield: 6 Servings
 
     12 oz Skinless,Boneless Chicken
           -Breasts,Cut Into Bite
    1/4 c  Orange Juice
      2 T  Soy Sauce
      2 t  Rice Vinegar
      1 t  Ground Ginger
      1 t  Toasted Sesame Seed Oil
    6 8    Flour Tortillas
      2 sm Carrots,Cut Into Bite Sized
           -Strips
      1 c  Fresh Mushrooms,Sliced
    1/2 c  Green Onions,Thinly Sliced
    1/2 c  Bamboo Shoots,Sliced
      2 t  Oil
      2 t  Cornstarch
      2 c  Leaf Lettuce,Shredded
    1/4 c  Sweet & Sour Sauce Or Hoi
           -sin Sauce
           Nonstick Cooking Spray

[Note: This was messy to eat, but really tasty! -peggy.]
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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