Moo Shu Chicken Lettuce Wraps

It's time to pass on a great recipe that satisfies that craving for something Chinese yet healthy and fairly lo-cal.  If you serve this with a fruit bowl and a dollop of yogurt you then have a perfectly balanced meal with all of your food groups.  And, of course, you can always change around some of the veggies as you like, for instance, 2 cups of cabbage and 1 cup of carrots or peppers.  You can also add chopped water chestnuts or jicama for a certain freshness, as well as, fresh cilantro/garlic.  In other words, just make it the way you prefer and eat hardy.

Moo Shu Chicken Lettuce Wraps      Serves 4      Time - 30 to 40 mins.

1 TBLS canola oil                                                   
2 C sliced mushrooms                                             
3/4 lb. boneless, skinless chicken breast, very thin strips                  
3 C shredded cabbage or cole slaw mix                      
1/2 C shredded/matchstick carrots
1/2 C thinly sliced red bell pepper
2 or 3 scallions, thinly sliced
3 TBLS hoisin sauce, or to taste
1 small head Boston/Bibb lettuce leaves separated

In a large skillet or wok over high heat, add oil.  Saute the mushrooms for 1 to 2 min.  Add chicken, cabbage, carrots, bell pepper and scallions - saute for 5-7 min. or until tender.  Add the hoisin sauce and stir to combine.  Cook for 1 - 2 mins. or until chicken is cooked through.  Add a small amount of chicken broth (app 1 TBLS) or water, if sauce is too thick.  Spoon into lettuce leaf.  If desired sprinkle with hoisin sauce, or cilantro leaves, or chow mein noodles, or sliced scallions.

NI per serving:
Calories                                      185
Total Fat                                         6g
Cholesterol                                   50mg
Sodium                                        230mg
Fiber                                               3g
Protein                                          21g
(If you are on weight watchers it is 4 pts.  If you saute in chicken broth with 1 tsp of toasted sesame oil it will be 3 pts. and much better flavor.)

As a side note:  I encourage you to play with this recipe and see which way you prefer.  I usually like to use savoy cabbage rather than regular cabbage.  Bok choy can be used, however, it increases the cost.
Also, other proteins can be used in place of the chicken, and leftover proteins work really well just be sure to add the precooked protein as you add the hoisin sauce.

I know you will enjoy this if you like Chinese cuisine.