Moo Shu Chicken (Version 2)

Directions

1. Remove excess fat from chicken. Place chicken between two sheets of wax or parchment paper; pound to 1/4-inch thickness using the flat side of a meat tenderizer mallet, rolling pin or other tool of choice. Cut chicken into thin strips; season with salt and pepper. Heat a large saucepan over medium-high heat. Coat saucepan with cooking spray. Add chicken; cook 4-6 minutes, or until browned and almost cooked through. Remove from pan; set aside. Add onions and garlic to pan; saute until tender, 3-5 minutes. Stir in hoisin sauce, soy sauce, ginger puree and lemon grass puree. Add cabbage and mushrooms; stir to combine. Reduce heat to medium and cover. Cook until cabbage is tender, 5-7 minutes, stirring occasionally. Return chicken to pan; stir to combine. Cook an additional 2-3 minutes, or until heated through. Season to taste with salt and black pepper. Serve by wrapping 2-3 tablespoons of Moo Shu Chicken in a lettuce leaf or flour tortilla.