Fat Free Moo Shu Chicken

If these nutritional facts are to be believed, I’ve been betrayed! Stabbed in the heart! My go to “healthy Chinese” was always Moo Shu Chicken. It’s all veggies and lean meat, right?

So where the fork are these damn saturated fats and carbs coming from?

  • Flour. Lots and lots of damn flour. Try 3 2/3 cups of flour!
  • Sugar. It’s in all the sauces, particularly the hoisin sauce that usually comes with for the pancake assembly
  • Oil. It makes the veggies cook faster and is the cheapest, easiest way to add flavor. But Moo Shu has a surprising amount of it. Some recipes call for 6 tablespoons!
  • Peanuts. Yes, it’s a nut, but it’s a calorie packed one. And most of the asian sauces have peanut in them.

So, um, no thanks…

Let’s try something new, with cabbage being the main ingredient and not a soggy one at that.

Print Recipe
Fat Free Moo Shu Chicken
Course Main Dish
Cuisine Chinese
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main Dish
Cuisine Chinese
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Spray pan with oil of choice and throw in chicken and onion together.
  2. Saute until chicken is no longer pink and onions are soft.
  3. Drain the chicken of extra oil/liquid leave chicken aside.
  4. Spray some oil of choice and fry cabbage in same pan until it starts to get soft.
  5. Add tomatoes. Saute for 5 min.
  6. Add coconut aminos and sauté until cabbage is soft.
  7. Add back chicken and give a good stir.

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