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
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.