Mou Shu Chicken

Gluten Free
Health score
11%
Mou Shu Chicken
30 min.
6
185kcal

Suggestions


Welcome to a delightful culinary adventure with our gluten-free Mou Shu Chicken! This vibrant dish is not only a feast for the eyes but also a wholesome meal that can be prepared in just 30 minutes, making it perfect for busy weeknights or a leisurely weekend lunch. With a harmonious blend of tender chicken, fresh coleslaw mix, and earthy mushrooms, each bite is bursting with flavor and nutrition.

What sets Mou Shu Chicken apart is its unique combination of textures and tastes. The crispy vegetables and succulent chicken are enveloped in a light, fluffy pancake, creating a satisfying wrap that is both comforting and exciting. The addition of hoisin sauce adds a sweet and savory depth, while the hint of gingerroot brings a refreshing zing to the dish.

This recipe serves six, making it an excellent choice for family gatherings or dinner parties. Plus, with only 185 calories per serving, you can indulge without the guilt. Whether you're looking for a main course for dinner or a hearty lunch option, Mou Shu Chicken is sure to impress your guests and satisfy your cravings. So, roll up your sleeves and get ready to create a dish that will have everyone coming back for seconds!

Ingredients

  • tablespoon vegetable oil 
  • 16 ounces coleslaw mix 
  • ounces mushrooms sliced
  • cups chicken shredded cooked
  • tablespoon ginger grated
  • tablespoons hoisin sauce 
  • 1.3 cups milk 
  •  eggs 
  • serving spring onion chopped
  • 1.3 cups frangelico 

Equipment

  • bowl
  • frying pan
  • dutch oven

Directions

  1. Heat oil in 4-quart Dutch oven over medium-high heat. Cook coleslaw mix, mushrooms, chicken and gingerroot in oil about 10 minutes, stirring frequently, until vegetables are tender. Stir in hoisin sauce. Reduce heat; keep warm.
  2. Stir Bisquick mix, milk and egg in medium bowl until blended. Stir in onions.
  3. Lightly spray 10-inch skillet with cooking spray; heat over medium-high heat.
  4. Pour slightly less than 1/4 cup batter into skillet; rotate skillet to make a thin pancake, 5 to 6 inches in diameter. Cook until bubbles break on surface; turn. Cook other side until golden brown. Keep warm while making remaining pancakes.
  5. Spoon about 1/2 cup vegetable mixture onto each pancake; roll up.

Nutrition Facts

Calories185kcal
Protein35.58%
Fat39.17%
Carbs25.25%

Properties

Glycemic Index
26.83
Glycemic Load
2.32
Inflammation Score
-4
Nutrition Score
14.965652123741%

Flavonoids

Apigenin
0.06mg
Luteolin
0.08mg
Kaempferol
0.15mg
Quercetin
0.32mg

Nutrients percent of daily need

Calories:185.03kcal
9.25%
Fat:8.17g
12.57%
Saturated Fat:2.46g
15.36%
Carbohydrates:11.85g
3.95%
Net Carbohydrates:9.31g
3.39%
Sugar:7.87g
8.74%
Cholesterol:68.62mg
22.87%
Sodium:210.14mg
9.14%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:16.7g
33.41%
Vitamin K:63.91µg
60.87%
Vitamin C:28.74mg
34.84%
Vitamin B3:5.39mg
26.93%
Selenium:18.6µg
26.57%
Vitamin B2:0.37mg
21.94%
Phosphorus:211.43mg
21.14%
Vitamin B6:0.38mg
18.76%
Vitamin B5:1.49mg
14.9%
Potassium:459.08mg
13.12%
Folate:47.32µg
11.83%
Calcium:107.07mg
10.71%
Fiber:2.54g
10.17%
Vitamin B1:0.14mg
9.22%
Zinc:1.38mg
9.19%
Copper:0.18mg
9.03%
Manganese:0.18mg
8.77%
Vitamin B12:0.49µg
8.17%
Magnesium:31.88mg
7.97%
Iron:1.34mg
7.45%
Vitamin D:0.78µg
5.21%
Vitamin A:225.62IU
4.51%
Vitamin E:0.44mg
2.91%