Peking Chicken
- Ready In:
- 8hrs 20mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 cup hoisin sauce
- 1⁄4 cup low sodium soy sauce
- 1⁄4 cup rice vinegar
- 1⁄4 cup honey
- 1 tablespoon grated peeled gingerroot
- 4 garlic cloves, minced
- 2 lbs boneless skinless chicken breast halves
- 1 tablespoon dark sesame oil, divided
- 8 (8 inch) flour tortillas
- 1 cup sliced green onion
directions
- Combine first 6 ingredients in a medium bowl; stir well.
- Reserve 1 cup hoisin sauce mixture; set aside.
- Cut chicken diagonally across the grain into thin slices.
- Add chicken to the remaining sauce mixture in bowl and stir well.
- Cover and marinate in refrigerator up to 8 hours, stirring occasionally.
- Remove chicken from bowl; discard marinade.
- Coat a large nonstick skillet with cooking spray; add 1 1/2 teaspoons oil and place over medium-high heat until hot.
- Add half of chicken; cook 5 minutes or until done.
- Remove chicken and set aside.
- Repeat procedure with remaining oil and chicken.
- Warm tortillas.
- Spread 2 tablespoons reserved hoisin sauce mixture down the center of each tortilla.
- Arrange one-eighth of chicken slices and 2 tablespoons green onions down the center of each tortilla; roll up.
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RECIPE SUBMITTED BY
Ashley U
Bellingham, WA
I live in the beautiful, rainy northwest. I'm currently working as a CNA taking care senors with mental illness. I love cooking and would like someday to own my own resturant. My passions include photography, cooking, reading and of course, shoping. I enjoy swiming and hiking.