Asian Chicken Wrap with Hoisin Sauce

by Josée

Tonight I made Asian chicken wraps for the first time and everyone seemed to enjoy them. I’ve included the recipe below, but I didn’t follow it exactly. Some of the major changes that I made include: using six chicken thighs instead of chicken breasts, using fresh cabbage instead of coleslaw mix, using sake instead of sherry, and adding more soy sauce and hoisin sauce.

Asian Chicken Wrap with Hoisin Sauce

2 Tbsp. soy sauce
1 Tbsp. dry sherry
1 tsp. cornstarch
2 boneless skinless chicken breast cut into 1/2 inch thick strips
1 Tbsp. vegetable oil

1 Tbsp. vegetable oil
1 1/2 cup sliced button mushroms
2 scallion, white and green parts, chopped
1 garlic clove, finely chopped
Half of a 1lb bag (about 3 cups) coleslaw mix
3 Tbsp. chicken broth or water
1 Tbsp. soy sauce
2 tsp. hoisin sauce
4 flour tortillas, heated

For the chicken, mix the soy sauce, sherry, and cornstarch in a small bowl. Add chicken and mix to coat. Heat oil in a large skillet of high heat. Add chicken and cook until it turns white, about 31/2 minutes. Transfer to a plate.

For the vegetables, heat the oil in the same skillet over high heat. Add the mushrooms and cook until they give off their juices and begin to brown, about 3 minutes. Stir in scallions and garlic, and cook until the garlic is fragrant, about 30 seconds. Stir in the coleslaw mix, broth, and soy sauce. Add the chicken. Cook, stirring often, until the colesalw is wilted and heated through, about 3 minutes. Stir in hoisin sauce.

For each wrap, place the chicken mixture on a tortilla and roll up. Serve hot.

Recipe from Kitchen Life: Real Food for Real Families – Even Yours! by Art Smith.

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1 comment

Chelsea Rae January 13, 2010 - 11:13 pm

Thanks! You're swell. 😉

They sound quite a bit like the Chinese chicken lettuce wraps I made for Nathaniel's birthday. Yum!


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