Moo Shu Chicken

Everyone's take-out favorite--including the kids! Make the pancakes ahead of time; well wrapped in plastic wrap, they freeze beautifully. In a pinch, use flour tortillas in place of the pancakes.

Makes 8 servings

4 tablespoons reduced-sodium soy sauce
4 garlic cloves, minced
3/4 pound skinless boneless chicken breasts, cut into 2-inch strips
1 teaspoon minced peeled fresh ginger
2 cups shredded Napa cabbage
2 cups shredded bok choy (Chinese cabbage)
1 carrot, shredded
1/2 cup canned straw mushrooms, rinsed, drained, and thinly sliced
1/2 cup canned bamboo shoots rinsed, drained, and thinly sliced
1/4 teaspoon hot 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 teaspoons 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.

Per Serving (1 pancake with about 3/4 cup filling): 252 Cal, 2 g Fat, 1 g Sat Fat, 0 g Trans Fat, 20 mg Chol, 363 mg Sod, 44 g Carb, 5 g Fib, 15 g Prot, 58 mg Calc.

POINTS value: 4

Whole-Wheat Moo Shu Pancakes

Makes 8 servings

1/2 cup whole-wheat flour
1/2 cup all-purpose flour
5 tablespoons 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; cover with plastic wrap and refrigerate until ready to use, up 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 and keep warm until ready to use.

Per Serving (1 pancake): 60 Cal, 0 g Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 1 mg Sod, 13 g Carb, 2 g Fib, 2 g Prot, 4 mg Calc.

POINTS value: 1

Comments: This recipe was delicious. It took a little more work finding all of the ingredients, but it definitely was worth it. The bok choy is a little easier to find at the grocery story, but the Napa cabbage took a couple of stores to find. You can substitute any green cabbage in place, but the Napa cabbage has more of a lettuce/celery texture to it. What really brings out the taste in this recipe is the hoisin sauce added to the pancake. The chicken/vegetable mixture is a little spicy and bland, but when eaten with the sweet tasting hoisin sauce on the pancake, the flavors are really brought out. Hoisin sauce can be found in the Asian food section along with the hot chili oil. I used 3/4 teaspoons of the hot chili oil just to make it a little more spicier. We are going to make this next week since a head of Napa cabbage and bok choy are enough for two batches.