Peking Chicken

Name: Peking Chicken
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

10 ingredients

13 steps

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

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.