Dump-and-Bake Moo Shu Chicken

Name: Dump-and-Bake Moo Shu Chicken
Ingredients: 2 lbs. boneless, skinless chicken tenderloins or breasts, cut into 1 ½-inch pieces; 2 bags (8.5 ounces each) coleslaw mix (or 6-7 cups finely shredded cabbage); 8 ounces sliced mushrooms; 2 tablespoons cornstarch; ½ cup brown sugar; ¼ cup less sodium soy sauce; ¼ cup hoisin sauce (plus extra for serving); 1 tablespoon rice vinegar; 1 teaspoon sesame oil; ½ teaspoon salt; 3 teaspoons finely minced fresh garlic (I like to use a squeeze bottle of minced garlic from the produce section as a shortcut); ¼ teaspoon ground ginger; Optional garnish: sliced green onions; toasted sesame seeds; For serving: tortillas, rice, lettuce wraps, or cauliflower rice

"This Dump-and-Bake Moo Shu Chicken is a lighter, healthier version of the Chinese restaurant classic -- with just one dish and about 10 minutes of prep!..."

INGREDIENTS

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2 lbs. boneless, skinless chicken tenderloins or breasts, cut into 1 ½-inch pieces

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2 bags (8.5 ounces each) coleslaw mix (or 6-7 cups finely shredded cabbage)

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8 ounces sliced mushrooms

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2 tablespoons cornstarch

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½ cup brown sugar

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¼ cup less sodium soy sauce

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¼ cup hoisin sauce (plus extra for serving)

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1 tablespoon rice vinegar

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1 teaspoon sesame oil

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½ teaspoon salt

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3 teaspoons finely minced fresh garlic (I like to use a squeeze bottle of minced garlic from the produce section as a shortcut)

•

¼ teaspoon ground ginger

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Optional garnish: sliced green onions; toasted sesame seeds

•

For serving: tortillas, rice, lettuce wraps, or cauliflower rice

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