MOO SHU CHICKEN QUESADILLAS - WW 4 POINTS
Make and share this Moo Shu Chicken Quesadillas - Ww 4 Points recipe from Food.com.
Provided by KelBel
Categories Lunch/Snacks
Time 34m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425ºF. Coat a large skillet or wok with cooking spray; add oil and heat over high heat until sizzling.
- Add chicken and 1 teaspoon of soy sauce to wok or skillet; cook, stir-frying, until well-browned, about 5 minutes. Add vegetables, scallions and remaining teaspoon of soy sauce; cook about 2 minutes. Add hoisin sauce; stir-fry until heated through, about 1 minute.
- Place 4 tortillas on a large baking sheet (or 2 smaller baking sheets). Spread about a heaping 3/4 cup of chicken-vegetable mixture over each tortilla and sprinkle each with 2 tablespoons of cheese; top with remaining tortillas.
- Bake quesadillas until golden brown and cheese melts, about 10 minutes. Remove from oven and let sit about 5 minutes before cutting each quesadilla into 4 wedges each. Yields 2 wedges per serving.
Nutrition Facts : Calories 181.7, Fat 5.3, SaturatedFat 2, Cholesterol 36.8, Sodium 628.5, Carbohydrate 17.3, Fiber 3.6, Sugar 7.1, Protein 15.9
MOO SHU CHICKEN
There is no need to order take-out when you can make this classic moo shu chicken at home. It is simple and bursting with flavor. Serve over rice or Chinese mandarin pancakes if desired.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Asian Chinese
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Stir in chicken and set aside.
- Whisk remaining 4 tablespoons water, 1 teaspoon sesame oil, hoisin sauce, oyster sauce, and soy sauce together in a separate bowl. Set aside.
- Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add eggs and cook 3 minutes; flip and cook until firm and set, about 3 minutes more. Transfer to a cutting board and slice into thin strips.
- Add chicken mixture to the same skillet over medium-high heat. Cook chicken for 6 minutes; flip and cook until chicken is golden brown and juices run clear, about 6 minutes more. Remove from heat and set aside.
- Heat remaining teaspoon vegetable oil in a large skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry. Cook until cabbage starts to wilt, about 2 minutes.
- Add chicken, eggs, and sauce mixture to cabbage mixture. Cook and stir until sauce has thickened, about 5 minutes. Toss in green onions and serve immediately.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 17.4 g, Cholesterol 156.6 mg, Fat 13.8 g, Fiber 2.3 g, Protein 30.3 g, SaturatedFat 2.8 g, Sodium 585.4 mg, Sugar 3.3 g
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- Preheat oven to 425ºF. Coat a large skillet or wok with cooking spray; add oil, and heat over high heat until sizzling.
- Add chicken and 1 teaspoon of soy sauce to wok or skillet; cook, stir-frying, until well browned, about 5 minutes. Add vegetables, scallions, and remaining teaspoon of soy sauce; cook about 2 minutes. Add hoisin sauce; stir-fry until heated through, about 1 minute.
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