Oriental Chicken in Tortillas |
|
 |
Prep Time: 31 Minutes Cook Time: 10 Minutes |
Ready In: 41 Minutes Servings: 4 |
|
Quick, easy, & low fat Ingredients:
8 dried mushrooms |
1 tablespoon light soy sauce |
1 teaspoon cornstarch |
2 eggs (beaten) |
1 tablespoon canola oil |
2 teaspoons garlic (minced) |
1 cup cabbage (shredded) |
1/3 cup bamboo shoot (drained & sliced) |
2 green onions (sliced) |
8 (6 inch) tortillas |
cooking spray |
1/2 lb chicken breast (cut into bite-size strips) |
Directions:
1. Soak mushrooms in hot water, covered. Let stand 30 minutes, drain well. Cut mushrooms into thin strips discarding stems, set aside.
2. For sauce, stir together soy suce, cornstarch, and 1/3C water. Set aside.
3. Spray cold wok/skillet with cooking spray. Preheat, and add eggs. Cook in sheet, and cut in narrow bite size strips. Set aside.
4. Preheat same skillet over high heat. Add oil. Stir fry garlic for 30 sec. Add chicken & stir fry 2-3 minutes or till no longer pink. Push from center of wok.
5. Stir sauce and pour into center of wok. Cook and stir till bubbly, stir in cabbage, bamboo shoots, onions, mushrooms, & egg strips. Cover & cook 1 minute or till hot.
6. Spoon some of the chicken mixture into each tortilla. Roll and serve immediately.
|
|