Moo Shu Chicken

This was a great all in one dish: protein, veggies and whole grains. Yum! It was easy to make as well. Everything came together quite quickly, and with the help of my new rice cooker I didn’t have to wait 45 minutes for the brown rice to be ready. I threw some rice and water in the cooker, set the timer, and had freshly made rice ready at dinner time. The Moo Shu sauce was very good and I think it could easily be used as a stir fry with other veggies like broccoli or snap peas as well. I plan on using this recipe again.

Adapted from Proceed With Caution

Ingredients
3 tbsp water
2 tbsp low sodium soy sauce
1 tbsp cornstarch
2 tsp sesame oil
1/3 cup hoisin sauce
1 tsp honey or agave nectar
1 garlic clove, minced
1 lb sliced chicken breast
1 tbsp cooking oil (I used canola)
3 cups packaged shredded cabbage with carrots (coleslaw mix)

Directions
1. In a small mixing bowl, stir together water, soy sauce, cornstarch, sesame oil, hoisin sauce, honey/agave nectar and garlic. Set mixture aside.

2. Trim fat from chicken breast and cut chicken into thin, bite-size strips. Pour cooking oil into a wok or large skillet. Heat skillet over medium-high heat. Stir-fry chicken for 2 or 3 minutes or until chicken is no longer pink.

3. Push meat from center of skillet. Stir in sauce. Push chicken and sauce to center. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.

4. Add shredded cabbage with carrots to skillet. Stir ingredients together to coat with sauce. Serve over brown rice.

The Facts
4 Servings (Rice NOT Included)