A good friend told me one day that she was making a Hoisin glazed chicken for dinner. I had never tried Hoisin sauce at that time, so I went out the the store in seach of some. Wow - is it ever tasty! I modified the glaze slightly that she had concocted, and decided to make a "fajita" of sorts. Sauteed peppers and onions w/ tender shredded chicken, served on a warm flour tortilla! Enjoy :D
Glaze for Chicken
3 tablespoons hoisin sauce
1 tsp grated or powdered ginger
2 cloves of minced garlic or 1 tsp of garlic powder
Salt and pepper to taste
1 tsp crushed red chilli flakes
2 tbsp soy sauce
Wrap Ingredients
2 large chicken breasts bone in skin removed
(I used bone-in chicken to retain some of the moisture in the chicken, but if you have boneless chicken breasts, I am sure that would work fine)
1 package(10)plain flour tortillas
2 green peppers, cut into strips
1 large onion, halved and sliced thinly
1 tablespoon olive oil
Combine all of the ingredients for the glaze, mix well and divide into 2 equal portions. Remove the skin from the chicken and baste liberally with glaze.
Bake at 350 F for 45 minutes or until juices run clear. Let chicken cool until you can touch it with your fingers. Remove all meat from bone and shred with fingers or 2forks. Cut pepper and onion into strips. Sautee in olive oil until tender-crisp on medium heat. (about 5 minutes) Add chicken and remaining glaze to pan. Cover and simmer on medium-low heat. (about 5 minutes) Warm flour tortillas on baking sheet in oven @ 250 F about 5 minutes or until warm. Place filling into flour tortilla and enjoy!
Glaze for Chicken
3 tablespoons hoisin sauce
1 tsp grated or powdered ginger
2 cloves of minced garlic or 1 tsp of garlic powder
Salt and pepper to taste
1 tsp crushed red chilli flakes
2 tbsp soy sauce
Wrap Ingredients
2 large chicken breasts bone in skin removed
(I used bone-in chicken to retain some of the moisture in the chicken, but if you have boneless chicken breasts, I am sure that would work fine)
1 package(10)plain flour tortillas
2 green peppers, cut into strips
1 large onion, halved and sliced thinly
1 tablespoon olive oil
Combine all of the ingredients for the glaze, mix well and divide into 2 equal portions. Remove the skin from the chicken and baste liberally with glaze.
Bake at 350 F for 45 minutes or until juices run clear. Let chicken cool until you can touch it with your fingers. Remove all meat from bone and shred with fingers or 2forks. Cut pepper and onion into strips. Sautee in olive oil until tender-crisp on medium heat. (about 5 minutes) Add chicken and remaining glaze to pan. Cover and simmer on medium-low heat. (about 5 minutes) Warm flour tortillas on baking sheet in oven @ 250 F about 5 minutes or until warm. Place filling into flour tortilla and enjoy!
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