Chicken Peking

Name: Chicken Peking
Total time: 30 min
Yield: 2 servings
Cuisine: chinese
Ingredients: Enough fresh or frozen ginger to yield 1 tablespoon grated; 1 large clove garlic; 2 tablespoons hoisin sauce; 2 teaspoons reduced-sodium soy sauce; 2 tablespoons dry sherry; 1 teaspoon toasted sesame oil; 16 ounces whole red and yellow peppers or 14 ounces chopped, ready-cut peppers (4 cups); 8 ounces skinless, boneless chicken breasts; 2 scallions; 4 flour tortillas

By Marian Burros

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

Featured in: Peking: Why a Duck?

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Ingredients

Yield:2 servings

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

Ingredient Substitution Guide

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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.