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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Betty Crocker. I did change up a bit. Makes for a nice and very easy meal when you are pressed for time. Ingredients:
1 tablespoon sesame oil |
8 ounces boneless chicken breasts, sliced in strips |
pepper (optional) |
1/2 teaspoon red pepper flakes (optional) |
1 1/2 teaspoons minced garlic (optional) |
1/4 cup hoisin sauce (as much as you like, recipe calls for 1/3 cup) |
1/4 teaspoon ground ginger (can use 1 to 2 tablespoon fresh) |
3 tablespoons white wine |
1 teaspoon sugar |
3 cups coleslaw mix (may use 3 cups shredded cabbage) |
1 cup carrot, cut in matchstick size |
flour, tortillas. warmed |
Directions:
1. In a 10 inch skillet, heat oil over medium-high heat.
2. Pepper chicken and put chicken in skillet and cook for 8 to 10 minutes, stirring occasionally, until no longer pink in center.
3. About 2 minutes before chicken is done, if using, add red pepper flakes and garlic.
4. Stir in hoisin sauce, ginger, wine, sugar, coleslaw mix and carrots. Cook 4 to 6 minutes, stirring constantly, until vegetables are crisp tender.
5. Warm tortilla as directed on package.
6. Place a portion of chicken mixture on each tortilla, roll tortilla around filling.
7. If desired, you can serve with plum sauce or other sauce of your choosing.
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