Moo Shu Chicken Diabetic Friendly Food

MOO SHU CHICKEN (EASY RECIPE)

Steps:

• In a large bowl, whisk together 2 tablespoons of water, 2 teaspoons of sesame oil, and cornstarch until dissolved. Add the chicken and toss to coat. Set aside to marinate.
• In a small bowl, whisk together the 4 remaining tablespoons of water, the remaining 1 teaspoon of sesame oil, hoisin sauce, oyster sauce, and soy sauce until well-combined. Set aside.
• Heat 1 teaspoon of vegetable oil in a large skillet over medium heat. Pour the beaten eggs and cook for 3 minutes. Flip it over and cook for 3 minutes more, or until set. Slice scrambled eggs into thin strips.
• To the same skillet over medium-high heat, add the chicken strips. Cook for 6 minutes on one side and flip. Cook for 6 more minutes, or until golden brown and juices run clear. Remove from the skillet and set aside.
• Heat the remaining teaspoon of vegetable oil in the same skillet over medium-high heat. Add the shredded cabbage, drained shiitake mushrooms, garlic, and sherry. Cook, stirring regularly until the cabbage starts to wilt, about 2 minutes.
• Add the chicken, eggs, and sauce mixture. Stir until sauce has thickened, about 5 minutes. Remove from heat. Mix in the green onions and serve immediately. Enjoy!

MOO SHU CHICKEN (DIABETIC FRIENDLY)

Steps:

• FINELY slice chicken into slices.
• COMBINE first five ingredients; making sure ginger and garlic are finely dice; Pour over chicken in bowl; marinate minimally 30 minutes.
• Finely slice celery. finely dice garlic. finely dice spring onion and prepare mushrooms (see note in intro); Prepare cabbage.
• Heat pan, add oil, drain chicken from marinade and saute about 4 minutes until brown; remove from pan.
• Add celery, garlic and ginger for 1 minute.
• Add vegetable to pan in this order: mushrooms, onions, cabbage, bean sprouts; saute EACH for 1 minute before adding the next vegetable.
• Add chicken back to pan and add tamari; toss to combine.
• ENJOY.
• NOTE: Can top with chilli (optional) and can serve them in prepared wraps with hoisin sauce; NOTE Wraps and hoisin sauce not recommended for diabetics and anyone with a sugar related health problem due to sugar content unless making from scratch with no sugar.

DIABETIC BOMBAY CHICKEN

Steps:

• Melt the margarine in a large frying pan [skillet] over medium heat; add the almonds.
• Cook the almonds for approximately 10 minutes until they are golden brown; stirring frequently to prevent burning.
• Sprinkle 1 teaspoon curry powder over the almonds and toss lightly to ensure they are properly coated Cook for an additional 2 minutes.
• Line a plate with paper towels and place almonds on the towels to drain.
• Add the apple, onion, and mushrooms to the frying pan and saute for 5 minutes.
• Stir the remaining 1 teaspoon curry powder and flour into the apple/mushroom mixture.
• Cook over low heat for 2 minutes, stirring frequently, to prevent burning.
• Dissolve bouillon granules [or chicken stock cube] in boiling water and add to frying pan with milk and lemon juice.
• Cook over low heat 5 minutes or until smooth and thickened, stirring constantly.
• Add chicken and continue to cook over low heat, stirring constantly, until the chicken is thoroughly heated.
• Serve the Bombay Chicken immediately over brown rice.
• This is a really delicious way of adding some changes to your everyday chicken.

MOO-SHU CHICKEN

Steps:

• 1. In a large nonstick skillet, heat the oil over medium heat. Add the garlic, coleslaw mix, carrot and scallions. Cook, stirring occasionally, for 8 minutes, until vegetables are softened.
• 2. Stir in the hoisin and soy sauce and cook 2 minutes. Add chicken; stir to combine with vegetables and heat through.
• 3. To serve, heat tortillas following package directions. Spoon 1/2 cup of chicken mixture down center of tortilla and roll up.

MOO SHU CHICKEN AND VEGETABLES

Steps:

• Combine ½ teaspoon oil, hoisin sauce, and the next 7 ingredients; whisk to combine.
• Heat ½ teaspoon oil in a large nonstick skillet over med-high heat; add in chicken; stir/saute for 4 minutes or until done.
• Add in hoisin mixture; cook 1 minute, stirring frequently.
• Add in mushrooms, cabbage, carrot, and zucchini; cook 3 minutes, stirring occasionally.
• Warm tortillas by following package directions.
• Spoon about ½ cup chicken mixture down center of each tortilla; roll up.