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Moo Shu Chicken Cabbage Cups

Moo Shu Chicken Cabbage Cups Recipe

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Prep/Cook Time: 20 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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2 cups
1 tbsp canola oil
2 cups sliced fresh mushrooms
3 cups broccoli coleslaw
1/2 cup hoisin sauce
1 tbsp lime juice
8 Napa (Chinese) cabbage leaves
cashews or peanuts, finely chopped
green onion, thinly sliced


  1. Heat the oil in a large nonstick skillet or wok over medium-high heat. Add mushrooms and cook for 3 minutes until tender.
  2. Add coleslaw, cooked and shredded chicken and hoisin sauce. Stir-fry for 3 to 5 minutes or until vegetables are tender. Stir in the lime juice.
  3. Spoon some of the hot chicken mixture into each cabbage leaf. Sprinkle with cashews/peanuts and green onions.

Tip

  1. Stir in a handful of bean sprouts with the lime juice for extra crunch.
  2. Remove pan from heat before stirring in lime juice to maintain its bright, fresh flavor.
  3. Serve on a large platter with cabbage leaves, a bowl of the chicken mixture and small bowls of chopped cashews/peanuts and green onions so everyone can make their own cups at the table.

Note: Recipe Inspired by Janice, Perdue Community Member.


  • Serving Size 2 salad cups

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 208

  • Total Fat 7g (10%)

  • Saturated Fat 1g (5%)

  • Trans Fat 0g

  • Cholesterol 38mg (12%)

  • Sodium 517mg (21%)

  • Total Carbohydrate 20g (6%)

  • Dietary Fiber 3.5g

  • Sugars 4.5g

  • Protein 17g

  • Vitamin A 26%

  • Vitamin C 32%

  • Calcium 4.5%

  • Iron 8%

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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