Moo Shu Chicken and Vegetables

Another big hit. This one is fast and easy. The original recipe called for just vegetables, which is good because we do like vegetables, even the picky one loves vegetables. But I added some chicken anyway. It was excellent. I had some fresh peas and threw those in, too!

I cheated with the rice, no surprises there, and picked up some fried rice from the takeout place. I love takeout.

Moo Shu Chicken and Vegetables
Source: EatingWell - September/October 2008
http://www.eatingwell.com/recipes/moo_shu_vegetables.html
adapted by There's Always Thyme to Cook
Printable Recipe

4 thin-sliced boneless, skinless chicken cutlets cut in small pieces
3 teaspoons toasted sesame oil, divided
2 large eggs, lightly beaten
2 teaspoons minced fresh ginger
3 cloves garlic, minced
1 12-ounce bag shredded mixed vegetables like broccoli slaw
1 cup fresh or frozen peas
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar
2 tablespoons hoisin sauce

chopped scallions
whole wheat tortilla's
Sriracha sauce

Heat 1 teaspoon sesame oil in a large nonstick skillet over medium heat. Add the chicken; cook, stirring occasionally, until done. Remove to a plate. Add the eggs to the pan, stirring gently, until just set, about 3 minutes. Remove to the plate with the chicken.

Wipe out the pan and heat the remaining 2 teaspoons oil over medium heat. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute. Add shredded vegetables, soy sauce and vinegar. Stir to combine. Keep cooking until the vegetables are just tender, about 4 minutes, stirring occasionally. Add the reserved eggs, chicken, peas and hoisin; cook, stirring and breaking up the scrambled eggs, until heated through, another 2-3 minutes. Remove from the heat.

Serve with warm whole-wheat tortillas, Asian hot sauce and extra hoisin. Warm the tortilla's for about 30 seconds in the microwave, if using. 





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