Recipe: Oriental Chicken Wraps

Copyright © 2013 Justas Kanskis

Oriental Chicken Wraps

Dear Recipe Goldmine Friends,

I know it has been quite a while since I last visited. While I often think about you all, it is now very obvious how demanding my job is in terms of time spent – lots of long hours, including weekends.

I’m still the “head cook” at home and have done quite a bit of cooking. More often than not, I find that by the time I finish cooking, reading a bedtime story to my daughter and complete a few household chores, it’s already late at night.

I love my new job (it’s been almost a year since I started), but I do not have the freedom that I used to enjoy. I’ve also learned that monetary gain and freedom DO NOT exactly go hand in hand (smile). On a brighter note, I will soon be moving closer to work, so that I don’t have to spend 1 1/2 hours commuting every day. I also look forward to having more time to do things that I enjoy.

I have managed to put together many new recipes during the past two months. Many, such as this Chinese chicken wrap one, were written on my pad as I cooked or the following morning on my way to work as I sat on the subway staring into a sea of sleepy faces. The recipes were later loaded on my desktop computer. I’m ashamed to admit that the below recipe has sat in one of my computer files for weeks. Sorry!

This Chinese chicken wraps recipe is especially good if you have fallen into a dining rut and want something different. Most of the ingredients, with the exception of the Zhen Jiang vinegar, are readily in your supermarket. Try your local oriental supermarket for Zhen Jiang Vinegar. If you can’t find it there, just use Heinz regular distilled vinegar. The flavor, however, will be slightly different, but still good.

During the past two months or so, I’m sure that there have been many changes with a lot of you, hopefully for the better. Have a great week and look forward to seeing you again.

Regards, Cookin’ Dad

Oriental Chicken Wraps

6 to 8 servings

1 1/2 to 2 boneless chicken breasts, sliced into thin 1-inchstrips
3/4 cup red bell pepper, sliced into thin 1-inch strips
3/4 cup green bell pepper, sliced into thin 1-inch strips
1/2 medium onion, diced
3/4 cup grated carrots
3/4 cup bean sprouts
2 medium cloves minced garlic
1 tablespoon Chinese rice wine or dry white wine
Approximately 1 dozen plain or flavored tortillas
(can use garlic, Cajun or curry flavors)

Sauce
1 cup LOW SODIUM chicken broth
1/2 cup water
1/4 cup soy sauce
1/4 cup oyster sauce
1/2 teaspoon Chinese hot chili sauce
2 teaspoons Zhen Jiang vinegar
1 tablespoon sesame oil
1 1/2 tablespoons cornstarch mixed with water (approximation)

At least several hours before cooking, slice chicken breasts into thin 1-inch strips. Sprinkle about 1/2 teaspoon salt and 1/4 teaspoon garlic powder (approximation) on meat. Add a little water followed by cornstarch. Massage this mixture into chicken strips. Set in fridge.

When ready to stir-fry veggies, heat about 2 tablespoons oil in wok. Throw in minced garlic and stir-fry for about 10 to 15 seconds. Next, add bell peppers and stir-fry for about 1 to 2 minutes before adding all other vegetables. Stir-fry for about 2 minutes more before removing from wok and set aside.

Next, heat a little oil in wok and add chicken. After stir-frying for about 30 seconds, drizzle about 2 tablespoons white wine or Chinese rice wine over chicken. Continue cooking chicken until done (about 2 minutes). Remove from wok.

After wiping wok clean, pour in sauce and bring to boil. Add cornstarch mixed with water and reduce heat. Simmer until thickened (mixture should be fairly viscous like a gravy). Next, add veggies and chicken to sauce mixture. Stir until these ingredients are well-coated.

Lastly, spoon about 2 to 3 tablespoons filling into tortillas that have been wrapped in foil and heated in oven. Wrap tortillas as you would a burrito.

NOTE: This recipe has a lot of flexibility. You can adjust measurements such amount of vegetables to suit your own tastes. You can also make sauce as thick or thin as you like. I don’t like mine too runny but, on the other hand, a paste-like texture isn’t too appealing either (smile).

For more information about chicken breast recipes, please click here: get more information.

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