Oriental, Poultry

PEKING CHICKEN

  • 4 tablespoons Honey
  • 2 1/2 tablespoons Soy Sauce
  • 2 teaspoons Lemon juice
  • 2 teaspoons Ginger, crushed
  • 2 large Garlic Cloves, chopped
  • 1/4 teaspoon Paprika
  • 1 tablespoon Sesame seeds
  • 4 Skinless, Boneless Chicken breasts
  • 10 Flour Tortillas
  • 2 bunches Scallions, sliced
  • 1 cup Hoisin sauce

    • 1. In a 12 inch round or oval microwave-safe baking dish, combine first 7 ingredients. Stir well.

    2. Slice chicken breasts and place in marinade. Cover and refrigerate 1-2 hours.

    3. Cover with paper towels. Cook on HIGH 5 mins. Stir and cook an additional 5 mins or until all chicken is cooked with no pink.

    4. Heat tortillas

    5. To serve, spread some hoison sauce on a tortilla. Top with chicken and scallions. Roll up and eat with your fingers.

    Source: Reader's Digest, Food Digest

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cindy Dunn of Milford, NH. 

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