Weight Watchers Mu Shu Chicken

Weight Watchers Mu Shu Chicken

Weight Watchers Mu Shu Chicken


  • 1 teaspoon canola oil
  • 1 pound skinless boneless chicken thighs, cut into thin strips
  • 1 small onion, thinly sliced
  • 1 tablespoon grated peeled fresh ginger
  • 2 garlic cloves, minced
  • ¼ small head napa cabbage, shredded (about 2 cups)
  • ¼ pound white mushrooms, sliced
  • 1 carrot, cut into matchstick-thin sticks
  • 3 tablespoons hoisin sauce
  • 4 (8-inch) fat-free flour tortillas


  1. Heat a large nonstick skillet or wok over medium-high heat until a drop of water sizzles. Pour in the oil and swirl to coat the pan. Add the chicken, onion, ginger, and garlic; stir-fry until the chicken is browned and cooked through, 4–5 minutes.
  2. Add the cabbage, mushrooms, and carrot; stir-fry until the carrot is crisp-tender, about 5 minutes. Add the hoisin sauce and cook, stirring constantly, until heated through, about 1 minute longer. Remove the skillet from the heat.
  3. Heat the tortillas according to package directions. Spoon ½ cup of the chicken mixture onto each tortilla. Roll up the tortillas and serve at once. Serve any extra filling on the side.

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