CHICKEN PEKING
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Coarsely grate ginger. Mince garlic. Combine ginger and garlic with hoisin sauce, soy sauce, sherry and sesame oil.
- Wash, trim and seed whole peppers; cut into julienne strips. Wash and dry chicken, and cut into 1/4-inch strips. Mix peppers and chicken with marinade, and set aside.
- Wash, trim and chop scallions, wrap two tortillas in aluminum foil and preheat toaster oven to 400 degrees.
- Heat a nonstick pan large enough to hold chicken mixture. When pan is medium-hot, add chicken mixture and stir-fry for a couple of minutes, until chicken is opaque.
- Meanwhile, heat tortillas in the toaster oven for a couple of minutes, until they are warm.
- Reduce heat under chicken to low, cover pan and cook for a couple of minutes longer.
- Place a quarter of the filling on each of two tortillas; sprinkle with a quarter of the scallions.
- Repeat Steps 5 and 6 for remaining two tortillas.
Nutrition Facts : @context http, Calories 638, UnsaturatedFat 15 grams, Carbohydrate 74 grams, Fat 21 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 5 grams, Sodium 1228 milligrams, Sugar 8 grams, TransFat 0 grams
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md shanto
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover chicken.
tiger 009
[email protected]This dish is a great way to impress guests. It's always a hit!
Kim Romero
[email protected]I love this recipe! It's so easy to make and the results are always delicious.
Akinrinoye Gbolahan
[email protected]This recipe is a bit too complicated for me. I think I'll try a simpler one next time.
Cody Griggs
[email protected]I'm not a big fan of Peking chicken, but I tried this recipe and was pleasantly surprised. It was really good!
Tenzin Lhadom
[email protected]This dish is a bit spicy for my taste, but I still enjoyed it. I think it would be great served with rice.
Ismail Khohhar
[email protected]I've tried this recipe with both chicken breasts and thighs. I prefer the thighs because they're more flavorful.
Wacho Mohamed
[email protected]This recipe is a great way to use up leftover chicken. I usually make a double batch and freeze the leftovers for later.
Bishal GamerVai
[email protected]I'm not sure what I did wrong, but my sauce didn't turn out right. It was too thin and didn't have much flavor.
Ro Dream Express
[email protected]I tried this recipe and the chicken came out a bit overcooked. I think I'll try it again with a lower temperature.
radha sunar
[email protected]This dish is a bit time-consuming to make, but it's worth it. The end result is a delicious and authentic Peking chicken.
Jerome Dixon
[email protected]I've made this recipe several times and it's always a hit. It's a great way to impress guests.
Saloma Fuliese
[email protected]I'm not a big fan of chicken, but this dish was surprisingly good. The sauce is what really makes it.
Carter Quarrie
[email protected]This is the best Peking chicken recipe I've ever tried. It's so easy to make and the results are always amazing.
Safyan Ali
[email protected]I followed the recipe exactly and the chicken turned out perfectly. It was crispy on the outside and moist on the inside. The sauce was also amazing.
Doll Loci
[email protected]The chicken was a little dry, but the sauce was delicious.
Almas Arain
[email protected]This dish was a bit too sweet for my taste, but overall it was still good.
Kate Kulak
[email protected]I tried this recipe last night and it was a hit! My family loved the crispy chicken and the flavorful sauce. I will definitely be making this again.
Haker FF
[email protected]Wow! This Peking chicken recipe is a keeper. It was so easy to make and the results were amazing. The chicken was moist and tender, while the sauce was perfectly balanced.
Mamun Ahmmed
[email protected]This recipe was fantastic! The chicken came out so crispy and flavorful. I loved the combination of the sweet and sour sauce. Highly recommend!