Mu Shu Chicken
34g CARB
Serves 6
hands on 20 min.
slow cook 6 hr.
- ½ cup hoisin sauce
- 2 Tbsp. water
- 4 tsp. toasted sesame oil
- 1 Tbsp. cornstarch
- 1 Tbsp. reduced-sodium soy sauce
- 3 large cloves garlic, minced
- 1 16-oz. pkg. shredded cabbage with carrots (coleslaw mix)
- 1 cup coarsely shredded carrots
- 12 oz. skinless, boneless chicken thighs
- 6 8-inch whole wheat flour tortillas
- Green onions (optional)
1. In a small bowl combine the first six ingredients (through garlic).
2. In a 3½- or 4-qt. slow cooker combine coleslaw mix and coarsely shredded carrots. Cut chicken into ⅛-inch slices; cut each slice in half lengthwise. Place chicken on top of cabbage mixture. Drizzle with ¼ cup of the hoisin mixture.
3. Cover and cook on low 6 hours or high 4 hours. Stir in the remaining hoisin mixture.
4. Heat tortillas according to package directions. Fill tortillas with chicken mixture. If desired, top with green onions.
PER SERVING (1filled tortilla each) cal 269, fat 8 g (1 g sat. fat), chol 54 mg, sodium 579 mg, carb 34 g (5 g fiber, 11 g sugars), pro 16 g
