Chicken Peking
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- Enough fresh or frozen ginger to yield 1 tablespoon grated
- 1large clove garlic
- 2tablespoons hoisin sauce
- 2teaspoons reduced-sodium soy sauce
- 2tablespoons dry sherry
- 1teaspoon toasted sesame oil
- 16ounces whole red and yellow peppers or 14 ounces chopped, ready-cut peppers (4 cups)
- 8ounces skinless, boneless chicken breasts
- 2scallions
- 4flour tortillas
Nutritional analysis per serving (2 servings)
579 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 74 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 37 grams protein; 1208 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Coarsely grate ginger. Mince garlic. Combine ginger and garlic with hoisin sauce, soy sauce, sherry and sesame oil.
- Step 2
Wash, trim and seed whole peppers; cut into julienne strips. Wash and dry chicken, and cut into ¼-inch strips. Mix peppers and chicken with marinade, and set aside.
- Step 3
Wash, trim and chop scallions, wrap two tortillas in aluminum foil and preheat toaster oven to 400 degrees.
- Step 4
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.
- Step 5
Meanwhile, heat tortillas in the toaster oven for a couple of minutes, until they are warm.
- Step 6
Reduce heat under chicken to low, cover pan and cook for a couple of minutes longer.
- Step 7
Place a quarter of the filling on each of two tortillas; sprinkle with a quarter of the scallions.
- Step 8
Repeat Steps 5 and 6 for remaining two tortillas.
Private Notes