Total Time
35mins
Prep 20 mins
Cook 15 mins

This recipe is easier than may seem. Several ingredients are cooked separately, so it looks lengthy, but give it a try. It's delicious. Serving this in tortillas is a great shortcut, but you could use crepes. I always add a spoonful of hoisin sauce to the inside of the wrap, then spoon a little over the top to garnish. Note: this is not a spicy dish.

Ingredients Nutrition

Directions

  1. Combine cornstarch, 1 TBS soy sauce, 1 TBS white wine and pour over chicken.
  2. Toss to coat well and marinate 15-30 minutes.
  3. When marinating time is finished, wrap tortillas in foil and heat in 350F oven.
  4. Meanwhile, Heat a heavy wok or large skillet over high heat, until a drop of water dropped on surface evaporates immediately.
  5. Add 1 1/2 TBS oil, swirling to coat evenly. Add eggs and cook, stirring until just set. Remove eggs and transfer to bowl.
  6. Add 1 1/2 TBS oil again, and add green onions and bean sprouts, and stir fry until done. Add 1 TBS wine. Remove and transfer to bowl with eggs.
  7. Heat 2 TBS oil again, and add chicken with marinade. Stir fry until done. Add 2 TBS soy sauce and wine. Add back the eggs and vegetables to heat through.
  8. Divide mixture into the 8 tortillas and roll up each one.
  9. Top with a spoon of hoisin sauce, if desired.

Reviews

(1)
Most Helpful

We found this to be a little bland. I followed the recipe almost exactly. The only variance is I used rice paper wraps in lieu of the tortillas. At the final stage of stir frying I had to add some ginger powder and chinese five spice. That didn't even do the trick so as I was wrapping them in the paper I added some sweet chili sauce and some hoisin sauce. That helped. Sorry.

Mommy Greenest September 20, 2007

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