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 WRAPS
Great for leftover chicken. Perfect for those nights where everyone has to be somewhere and quick! Use a roasted chicken from the store if you have no leftovers.
Provided by mary winecoff
Categories Chicken
Time 8m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a nonstick skillet.
- Add coleslaw mix and cook briefly, 2 to 3 minutes, just until slightly softened but still crunchy.
- Add chicken and cook another minute or two, to heat through.
- Stir in hoisin sauce and soy sauce.
- Remove from heat.
- Place tortillas on a plate and cover with plastic wrap.
- Microwave on high (100% power) for 45 to 60 seconds, until softened.
- Place 1/4 of the chicken and cabbage mixture on a tortilla.
- Fold each end over, then roll to make an enclosed wrap.
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
MOO-SHU CHICKEN
Make and share this Moo-Shu Chicken recipe from Food.com.
Provided by Miss V
Categories < 30 Mins
Time 20m
Yield 10 rolls
Number Of Ingredients 9
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.
Nutrition Facts : Calories 141.4, Fat 4, SaturatedFat 0.8, Cholesterol 0.2, Sodium 517.7, Carbohydrate 23, Fiber 2.7, Sugar 4.5, Protein 3.8
WW WEIGHT WATCHERS CHICKEN AND CHEESE QUESADILLAS
Make and share this Ww Weight Watchers Chicken and Cheese Quesadillas recipe from Food.com.
Provided by piranhabriana
Categories One Dish Meal
Time 22m
Yield 4 quesadillas, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine chicken, lime juice, cumin and salt; toss well to combine.
- Place 4 tortillas on a flat surface and spread each one with 2 tablespoons of bean dip. Top each with about 1/3 cup of chicken and then sprinkle each with 2 tablespoons of cheese; divide scallions over top. Cover with remaining tortillas and gently press down on each one.
- Coat a very large nonstick skillet with cooking spray; place over medium heat. Cook quesadillas in a single layer until golden brown on bottom, about 2 minutes. Flip quesadillas and press down on them with a spatula; cook until golden brown on second side, about 2 to 3 minutes more. Remove to a serving plate and cover to keep warm (or place in oven); repeat with remaining quesadillas.
- Slice each quesadilla into 4 pieces; serve with salsa and sour cream.
- Yields 1 quesadilla, 2 tablespoons of salsa and 1 tablespoon of sour cream per serving.
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- Preheat oven to 425°F. Coat a large skillet or wok with cooking spray; add oil and heat over high heat until sizzling.
- Add chicken and soy sauce to wok or skillet; cook, stir-frying, until well-browned, about 5 minutes. Add vegetables, scallions and 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 2 or 4 wedges each. Yields 1 whole quesadilla per serving.
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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.
- 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.
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