Recipe: Peking Chicken (using chicken breast and tortillas)

PEKING CHICKEN

"Peking duck is simplified and made healthier by using chicken. We've also substituted flour tortillas for the customary Mandarin pancakes."

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
Vegetable cooking spray
1 tablespoon dark sesame oil, divided use
FOR SERVING:
8 flour tortillas (8-inches in diameter)
1 cup sliced green onions

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 up to 8 hours, stirring occasionally.

WHEN READY TO COOK:
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.

TO SERVE:
Warm tortillas according to package directions. Spread 2 tablespoons reserved hoisin sauce mixture down the center of each tortilla. Arrange one-eighth of chicken slices and 2 tablespoons green onions down the center of each tortilla; roll up.

Servings: 8
Source: Cooking Light magazine, April 1996