Peking Chicken

Submitted by Ashley U

"prep time includes marinading"

 

• Ready In: 8hrs 20mins
• Ingredients: 10
• Serves: 8

ingredients

• 236.59 ml hoisin sauce
• 59.14 ml low sodium soy sauce
• 59.14 ml rice vinegar
• 59.14 ml honey
• 14.79 ml grated peeled gingerroot
• 4 garlic cloves, minced
• 907.18 g boneless skinless chicken breast halves
• 14.79 ml dark sesame oil, divided
• 8 (64 inch) flour tortillas
• 236.59 ml sliced green onion

directions

1. Combine first 6 ingredients in a medium bowl; stir well.
2. Reserve 1 cup hoisin sauce mixture; set aside.
3. Cut chicken diagonally across the grain into thin slices.
4. Add chicken to the remaining sauce mixture in bowl and stir well.
5. Cover and marinate in refrigerator up to 8 hours, stirring occasionally.
6. Remove chicken from bowl; discard marinade.
7. Coat a large nonstick skillet with cooking spray; add 1 1/2 teaspoons oil and place over medium-high heat until hot.
8. Add half of chicken; cook 5 minutes or until done.
9. Remove chicken and set aside.
10. Repeat procedure with remaining oil and chicken.
11. Warm tortillas.
12. Spread 2 tablespoons reserved hoisin sauce mixture down the center of each tortilla.
13. Arrange one-eighth of chicken slices and 2 tablespoons green onions down the center of each tortilla; roll up.

Reviews

[momaphet]

The flavors in this were good though a little salty for me. We all kept thinking it needed something - rice or vegies in the wrap. The chicken was lonely with just the green onion.