Moo Shu Chicken (Diabetic Friendly)

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“Again inspired by what I read, TRUE! Asian dishes do NOT have to be high in sugar too! So simple, easy to make, Definately healthy for you and your family sake NOTE: Substituted tamari to lessen the salt content Freshly grated ginger and garlic does make a difference but can use jarred as well HINT: I put the cabbage into the food processor in pieces and pulsed slowly until desired consistency; can slice into 1/2 inch strips HINT: Next time I would finely dice the chicken into fine strips MARINATE is first 6 ingredients NOTE: If fresh shitake mushrooms are not available, can use rehydrated ones; pour warm water over for 30 minutes with towel over the bowl; drain before use NOTE: Portion size is personal preference NOTE: Can use chicken breast as well”

Ingredients Nutrition


  1. FINELY slice chicken into slices.
  2. COMBINE first five ingredients; making sure ginger and garlic are finely dice; Pour over chicken in bowl; marinate minimally 30 minutes.
  3. Finely slice celery. finely dice garlic. finely dice spring onion and prepare mushrooms (see note in intro); Prepare cabbage.
  4. Heat pan, add oil, drain chicken from marinade and saute about 4 minutes until brown; remove from pan.
  5. Add celery, garlic and ginger for 1 minute.
  6. Add vegetable to pan in this order: mushrooms, onions, cabbage, bean sprouts; saute EACH for 1 minute before adding the next vegetable.
  7. Add chicken back to pan and add tamari; toss to combine.
  8. ENJOY.
  9. NOTE: Can top with chilli (optional) and can serve them in prepared wraps with hoisin sauce; NOTE Wraps and hoisin sauce not recommended for diabetics and anyone with a sugar related health problem due to sugar content unless making from scratch with no sugar.

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