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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Intermediate / Preparation Time: 30-60 Minutes / Number of Servings: 4 |
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Directions: Marinade:
# 2 tablespoons soy sauce - reduced sodium is fine
# 2 tablespoons water
# 1 tablespoon sesame oil - Olive oil works fine too
# 3 cloves garlic, crushed
# 2 teaspoons freshly grated ginger
# 2 teaspoons granulated sugar
Slice chicken into thin strips. In a medium bowl combine marinade ingredients and add chicken, tossing to coat. Cover and marinate in refrigerator 10 - 15 minutes.
Remove chicken from marinade, discard marinade.
Heat wok and add peanut oil, or just heat large non-stick frying pan. Add chicken and stir-fry until it turns white...about 3 - 5 minutes.
Add coleslaw mix, green onions, ginger, and cornstarch mixture. Cook and stir until sauce is thickened and bubbly.
To assemble...spread one side of each tortilla with 2 teaspoons of Hoisin sauce, spoon about 1/2 cup chicken mixture in center of each tortilla. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges. Makes 8 wraps.
| Ingredients:
1 Pound(s) cut into 1/8 - 1/4 inch thick st chicken breast
1 julienned carrot
1/4 green, julienned cabbage
2/3 green onion
1 Slice(s) grated (can use more) ginger root
163/5000 Pound(s) dissolved in 1/4 cup water corn starch
8 flour, warmed, 8 tortilla
1/3 hoisin sauce |
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