From the kitchen of Ashley
This is a little involved, and took a bit over an hour to prepare. Worked well for a weekend meal. From Weight Watchers New Complete Cookbook.
Weight Watchers Recipe for Moo Shu Chicken
Makes 8 Servings, 4 points each.
4 tablespoons reduced sodium soy sauce
4 garlic cloves, minced
3/4 lb skinless chicken breast, cut into 2-inch strips
1 teaspoon minced peeled fresh ginger
2 cups Napa cabbage
2 cups shredded bok choy
1 carrot, shredded
1/2 cup straw mushrooms, rinsed, drained and thinly sliced
1/2 cup bamboo shoots, rinsed, drained and thinly sliced
1/4 teaspoon chili oil
8 whole wheat moo shu pancakes, recipe follows
4 teaspoons hoisin sauce
1. To prepare the marinade, in a gallon-size zip close plastic bag, combine 2 tablespoons of the soy sauce and half of the garlic; add the chicken. Seal the bag, squeezing out the air; turn to coat the chicken. Refrigerate, turning the bag occasionally, 1 hour. Drain and discard the marinade.
2. In a small bowl, combine the remaining 2 tablespoons of soy sauce and the remaining garlic with the ginger; set aside.
3. Spray a large nonstick skillet or wok with non-stick spray; heat. Saute the chicken until cooked through, 2-3 minutes. Transfer to a plate.
4. In the skillet, combine the cabbage, bok choy, carrot, mushrooms, and bamboo shoots; cook stirring frequently until the cabbage and bok choy begin to wilt, 4-5 minutes. Add the chicken, the soy sauce mixture, and the hot chili oil; toss to combine.
5. To serve, spread the pancakes with the hoisin sauce; top with the chicken mixture and roll up.
Whole-Wheat Moo Shu Pancakes
Makes 8 servings, 1 point each (point included in recipe above)
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
5 tablespoons of water
1. In a medium bowl, combine the flour and water; stir until a smooth dough forms, 3-4 minutes. If dry, add a few drops of water. Knead the dough in the bowl until it is soft and elastic, about 3 minutes. Divide into 8 pieces.
2. On a lightly floured surface, roll each piece of dough into a 6-inch circle. Layer between sheets of wax paper and refrigerate until ready to use, up to to 2 hours. (If the pancakes shrink slightly roll them out again just prior to cooking.)
3. Heat a medium nonstick skillet. One at a time, cook the pancakes, turning every 10 seconds, until light brown spots appear on both sides, 30-40 seconds. Wrap in foil to keep warm until ready to use.