Moo Shu Chicken

Ingredients:

1 tsp sesame oil, divided

3 tbsp hoisin sauce

3 tbsp low-sodium soy sauce

2 tbsp reduced-sodium chicken broth

1 tbsp orange marmalade

1 tsp oyster sauce

1 clove garlic, minced

Juice from 1/2 a lemon

1/2 lb (8 oz.) boneless, skinless chicken breast, cut into bite size pieces

1 1/2 cups button mushrooms, chopped

1 1/2 cups green cabbage, thinly sliced

1 cup carrot, shredded

1 zucchini, shredded

6 (6”) flour tortillas, warmed

Directions:

In a bowl, combine 1/2 tsp sesame oil and the next 7 ingredients; whisk until well incorporated then set aside.  In a large, deep non-stick skillet add remaining 1/2 tsp sesame oil; add chicken to pan and cook until golden brown and inside is no longer pink; add sauce mixture to pan.  Stir to coat the chicken with the sauce and allow to cook for 1 minute.  Add mushrooms, cabbage, carrots, and zucchini to pan; stir to coat and let cook for about 3 minutes or until vegetables are tender.  Serve about 1/2 cup moo shu chicken in each tortilla.  Serves 6.

5 Weight Watchers points per serving! 

204 Calories | 3.9g Fat | 642mg Sodium | 390.4mg Potassium | 29g Carbohydrates | 2.8g Fiber | 13.4g Protein | 80g Calcium | 328mg Phosphorus