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Tuesday, November 23, 2010

Asian Chicken Wrap with Hoisin Sauce


People are flakes but not like the goodness of a flaky pie crust.  Angry day so wrap up your anger and smile, smile, smile...I think not...vent.  So I have for you a wrap.  Not a hit...who would I like to hit?  Chicken, yes later today the post will be pounded chicken cutlets.  In the meantime, the inners of this dish was nice but the tortillas was just too much (like some people).  Next time, if there is a next time, I would transform it into a lettuce wrap appetizer.

Most amazing huge slicer I acquired recently.  I can slice and dice any size mushroom.

I use kitchen scissors to cut chicken into bit size pieces.


Asian Chicken Wrap with Hoisin Sauce
from Kitchen Life
Art Smith
adapted

Chicken
2T low sodium soy sauce
1T dry sherry
1t corn starch (try to find one that is not genetically modified)
1lb boneless skinless chicken breast, cut into bite size pieces
1T safflower oil

~ mix soy sauce, sherry and cornstarch in a small bowl.  Add the chicken strips and mix to coat.  Marinate for an hour or two
~ heat oil in warmed cast iron skillet over high heat
~ add chicken and cook stirring for about 3 1/2 minutes
~ transfer to a plate

Vegetables
1T safflower oil
1 1/2 cups sliced mushrooms
2 scallions, white and green parts chopped
1 garlic clove finely chopped
3 cups shredded cabbage
4 large organic carrot cut thin or shredded
3T water
1T low sodium soy sauce
3t hoisin sauce

~ heat oil in same skillet over high heat
~ add mushrooms and cook, stirring often until they give off juices and begin to brown, about 3 minutes
~ stir in scallions and garlic stir 30 sec
~ stir in cabbage, carrots, water and soy sauce
~ add the chicken and stir often until cabbage is wilted about 3 minutes
~ stir in hoisin sauce

Wrap
4 flour tortillias...or lettuce cups

~ place 1/4 of mixture on each tortilla and roll
~ serve hot

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