Chicken Peking

Name: Chicken Peking
Ingredients: Enough fresh or frozen ginger to yield 1 tablespoon grated; 1 large clove garlic; 2 tablespoons hoisin sauce; 2 teaspoons reduced-sodium soy sauce; 2 tablespoons dry sherry; 1 teaspoon toasted sesame oil; 16 ounces whole red and yellow peppers or 14 ounces chopped, ready-cut peppers (4 cups); 8 ounces skinless, boneless chicken breasts; 2 scallions; 4 flour tortillas

10 ingredients

13 steps

Ingredients

Enough fresh or frozen ginger to yield 1 tablespoon grated
1 large clove garlic
2 tablespoons hoisin sauce
2 teaspoons reduced-sodium soy sauce
2 tablespoons dry sherry
1 teaspoon toasted sesame oil
16 ounces whole red and yellow peppers or 14 ounces chopped, ready-cut peppers (4 cups)
8 ounces skinless, boneless chicken breasts
2 scallions
4 flour tortillas

Directions

1

Coarsely grate ginger.
2

Mince garlic.
3

Combine ginger and garlic with hoisin sauce, soy sauce, sherry and sesame oil.
4

Wash, trim and seed whole peppers; cut into julienne strips.
5

Wash and dry chicken, and cut into 1/4-inch strips.
6

Mix peppers and chicken with marinade, and set aside.
7

Wash, trim and chop scallions, wrap two tortillas in aluminum foil and preheat toaster oven to 400 degrees.
8

Heat a nonstick pan large enough to hold chicken mixture.
9

When pan is medium-hot, add chicken mixture and stir-fry for a couple of minutes, until chicken is opaque.
10

Meanwhile, heat tortillas in the toaster oven for a couple of minutes, until they are warm.
11

Reduce heat under chicken to low, cover pan and cook for a couple of minutes longer.
12

Place a quarter of the filling on each of two tortillas; sprinkle with a quarter of the scallions.
13

Repeat Steps 5 and 6 for remaining two tortillas.