Chicken Peking


  • Enough fresh or frozen ginger to yield 1 tablespoon grated
  • 1 large clove garlic
  • 2 tablespoons hoisin sauce
  • 2 teaspoons reduced-sodium soy sauce
  • 2 tablespoons dry sherry
  • 1 teaspoon toasted sesame oil
  • 16 ounces whole red and yellow peppers or 14 ounces chopped, ready-cut peppers (4 cups)
  • 8 ounces skinless, boneless chicken breasts
  • 2 scallions
  • 4 flour tortillas
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      677 calories; 21 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 5 grams polyunsaturated fat; 83 grams carbohydrates; 8 grams dietary fiber; 12 grams sugars; 36 grams protein; 73 milligrams cholesterol; 1262 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 servings


  1. Coarsely grate ginger. Mince garlic. Combine ginger and garlic with hoisin sauce, soy sauce, sherry and sesame oil.
  2. Wash, trim and seed whole peppers; cut into julienne strips. Wash and dry chicken, and cut into 1/4-inch strips. Mix peppers and chicken with marinade, and set aside.
  3. Wash, trim and chop scallions, wrap two tortillas in aluminum foil and preheat toaster oven to 400 degrees.
  4. Heat a nonstick pan large enough to hold chicken mixture. When pan is medium-hot, add chicken mixture and stir-fry for a couple of minutes, until chicken is opaque.
  5. Meanwhile, heat tortillas in the toaster oven for a couple of minutes, until they are warm.
  6. Reduce heat under chicken to low, cover pan and cook for a couple of minutes longer.
  7. Place a quarter of the filling on each of two tortillas; sprinkle with a quarter of the scallions.
  8. Repeat Steps 5 and 6 for remaining two tortillas.

30 minutes

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