Ingredients: |
Ingredients: For the chicken 6 pounds chicken breast no skin, no bone cut into julienne strips 1 cup soy sauce ½ cup oil divided ½ cup sherry 1/3 cup cornstarch ¼ cup sugar For the vegetables ¼ cup oil 2 teaspoons fresh garlic minced 2 teaspoons fresh ginger minced 12 ounces broccoli florets 12 ounces onion julienned 6 ounces snow pea pod, fresh optional 12 ounces cabbage julienned 12 ounces carrot 12 ounces mushroom to taste salt and pepper For the garnish 2 ounces fresh cilantro chopped 2 tablespoons sesame seeds 8 ounces bean sprouts 24 each wraps plain
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Directions: |
Directions:Cut chicken into thin strips (2 x 3/4 x 3/4-inch). In bowl, combine soy sauce, half the oil, sherry, cornstarch and sugar; add chicken, tossing to coat. Marinate 15 minutes. In large pan, heat reserved 1/4-cup oil, add chicken and cook until done (165 degrees for 15 seconds). Remove chicken from pan, and hold at 140 degrees. In same pan, heat another 1/4-cup oil, add garlic and ginger, stir-fry 1 or 2 minutes until fragrant, add onions, cabbage, carrots and mushrooms and cook 1 to 2 minutes until vegetables are tender-crisp. Add broccoli and snow peas; sauté one more minute, remove from heat. Season with salt and pepper to taste. For each tortilla, spread 1 tablespoon Hoisin Peanut Sauce (see recipe) on center. Top with 3 ounces of the vegetables and 4 ounces of the chicken; add a few bean sprouts, sprinkle with 1 teaspoon cilantro and a few sesame seeds. Roll to close and cut in half to serve. |