Recipe: Oriental Chicken Wraps
Oriental Chicken Wraps
6 to 8 servings
1 1/2 to 2 boneless chicken breasts, sliced into thin 1-inchstrips
3/4 cup red bell pepper, sliced into thin 1-inch strips
3/4 cup green bell pepper, sliced into thin 1-inch strips
1/2 medium onion, diced
3/4 cup grated carrots
3/4 cup bean sprouts
2 medium cloves minced garlic
1 tablespoon Chinese rice wine or dry white wine
Approximately 1 dozen plain or flavored tortillas
( can use garlic, Cajun or curry flavors).
NOTE: This recipe has a lot of flexibility. You can also make sauce as thin or thick as you like.
Spoon about 2 to 3 tablespoons filling into tortillas that have been wrapped in foil and heated in oven. Wrap tortillas as you would a burrito.
After wiping wok clean, pour in sauce and bring to boil. Next, add veggies and chicken to sauce mixture.
At least several hours before cooking, slice chicken breasts into thin 1-inch strips. Massage this mixture into chicken strips.
After stir-frying for about 30 seconds, drizzle about 2 tablespoons white wine or Chinese rice wine over chicken. Continue cooking chicken until done (about 2 minutes).
Sauce.
1 cup LOW SODIUM chicken broth.
1/2 cup water.
1/4 cup soy sauce.
1/4 cup oyster sauce.
1/2 teaspoon Chinese hot chili sauce.
2 teaspoons Zhen Jiang vinegar.
1 tablespoon sesame oil.
1 1/2 tablespoons cornstarch mixed with water (approximation).
When ready to stir-fry veggies, heat about 2 tablespoons oil in wok. Next, add bell peppers and stir-fry for about 1 to 2 minutes before adding all other vegetables.
Many, such as this Chinese chicken wrap one, were written on my pad as I cooked or the following morning on my way to work as I sat on the subway staring into a sea of sleepy faces. Next, heat a little oil in wok and add chicken. After stir-frying for about 30 seconds, drizzle about 2 tablespoons white wine or Chinese rice wine over chicken. Continue cooking chicken until done (about 2 minutes). Next, add veggies and chicken to sauce mixture.
6 to 8 servings
1 1/2 to 2 boneless chicken breasts, sliced into thin 1-inchstrips
3/4 cup red bell pepper, sliced into thin 1-inch strips
3/4 cup green bell pepper, sliced into thin 1-inch strips
1/2 medium onion, diced
3/4 cup grated carrots
3/4 cup bean sprouts
2 medium cloves minced garlic
1 tablespoon Chinese rice wine or dry white wine
Approximately 1 dozen plain or flavored tortillas
( can use garlic, Cajun or curry flavors).
NOTE: This recipe has a lot of flexibility. You can also make sauce as thin or thick as you like.
Spoon about 2 to 3 tablespoons filling into tortillas that have been wrapped in foil and heated in oven. Wrap tortillas as you would a burrito.
After wiping wok clean, pour in sauce and bring to boil. Next, add veggies and chicken to sauce mixture.
At least several hours before cooking, slice chicken breasts into thin 1-inch strips. Massage this mixture into chicken strips.
After stir-frying for about 30 seconds, drizzle about 2 tablespoons white wine or Chinese rice wine over chicken. Continue cooking chicken until done (about 2 minutes).
Sauce.
1 cup LOW SODIUM chicken broth.
1/2 cup water.
1/4 cup soy sauce.
1/4 cup oyster sauce.
1/2 teaspoon Chinese hot chili sauce.
2 teaspoons Zhen Jiang vinegar.
1 tablespoon sesame oil.
1 1/2 tablespoons cornstarch mixed with water (approximation).
When ready to stir-fry veggies, heat about 2 tablespoons oil in wok. Next, add bell peppers and stir-fry for about 1 to 2 minutes before adding all other vegetables.
Many, such as this Chinese chicken wrap one, were written on my pad as I cooked or the following morning on my way to work as I sat on the subway staring into a sea of sleepy faces. Next, heat a little oil in wok and add chicken. After stir-frying for about 30 seconds, drizzle about 2 tablespoons white wine or Chinese rice wine over chicken. Continue cooking chicken until done (about 2 minutes). Next, add veggies and chicken to sauce mixture.