A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Peking Chicken
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- #36419
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 cup hoisin sauce
1/4 cup low-sodium soy sauce
1/4 cup rice vinegar
1/4 cup honey
1 tablespoon ginger root, peeled, and grated
4 cloves garlic, minced
2 pounds boneless, skinless chicken breast halves
non-stick cooking spray
1 tablespoon dark sesame oil, divided
8 flour tortillas, 8" in diameter
1 cup sliced green onions
directions
Combine first 6 ingredients in a medium bowl; stir well. Reserve 1 cup hoisin sauce mixture; set aside.
Cut chicken diagonally across the grain into thin slices. Add chicken to the remaining sauce mixture in bowl, and stir well. Cover and marinate in refrigerator for 2 hours, or up to 8 hours, stirring occasionally.
Remove chicken from bowl; discard marinade. Coat a large nonstick skillet with cooking spray; add 1-1/2 teaspoons oil, and place over medium-high heat until hot. Add half of chicken; cook 5 minutes or until done. Remove chicken from skillet, and set aside. Repeat procedure with remaining oil and chicken.
Warm tortillas according to package directions. Spread 2 tablespoons reserved hoisin sauce mixture down the center of each tortilla.
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nutrition data
Nutritional data has not been calculated yet.
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