I thought about naming this recipe “Poor Man’s Peking Duck”, but it is really far too delicious to be called a poor anything. The flavors are similar to Peking Duck but it is a much easier dish to make - and far less expensive!
If you should have leftovers, the chicken reheats well and is also delicious cold.
For the video demonstration, I used double the quantities listed below since we were going to a pot-luck supper.
Hoisin Chicken Tacos
10 (4- to 5-inch) flour tortillas
½ cup hoisin sauce
4 tablespoons soy sauce
4 tablespoons mild honey
2 tablespoons minced peeled fresh ginger
2 teaspoons rice vinegar ( dry sherry makes a good substitute)
4 garlic cloves, minced
¼ teaspoon cayenne
1 ½ lb skinless boneless chicken thighs (about 6)
½ a cucumber, seeds discarded and cut into thin slivers
3 scallions, trimmed and cut into thin diagonal slices.
Preheat broiler and lightly oil rack of a broiler pan. Or grill outside.
Stir together hoisin, soy, honey, ginger, vinegar, garlic, and cayenne in a 1- to 1½-quart saucepan.
Toss chicken with ¼ cup in a large plastic bag to coat, and marinate for about an how. Broil 2 to 3 inches from heat, turning once, until cooked through and deep golden, about 10 minutes. A thermometer insterted into a thick part of the thigh should register 170 degrees. Transfer to a cutting board and let stand, uncovered, 5 minutes.
Boil sauce until slightly thickened, about 2 minutes, and simmer, stirring, 2 minutes.
While chicken is resting, put tortillas in a single layer in a dry skillet or griddle to warm. You can keep them warm wrapped in a clean dish towel.
Cut chicken crosswise into ¼-inch-thick slices.
To eat, wrap up chicken, sauce, cucumbers, and scallions in tortillas.
NOTE: You can use larger tortillas and make a wrap!
It has happened to all of us: you are
driving on a highway and have to get something to each. Your choices
are leaving the highway and taking goodness know how long to find a
restaurant or stop at Mickey D‘s. We were faced with that choice
recently and didn’t want to add an hour or more to our journey so we
opted for McDonalds thinking a small hamburger would tide us over. We
were surprised to find a new option on the menu: a Fresh Wrap. We
ordered it and were even more surprised to find it was quite good. Of
course, immodestly, I felt I could made a better version at home.
Freshly grilled chicken and some slices of ripe avocado make this a
lunch I would happily serve to guests.
1 thin chicken cutlet, lightly rubbed with olive oil and seasoned with salt and pepper
1 cup lettuce, finely shredded
1 medium tomato, chopped
¼ cup sharp cheddar, shredded
4 slices crisp bacon
8 slices avocado
2 flour tortillas
Dressing:
1 tablespoon olive oil
1 teaspoon red wine vinegar
Pinch of salt
Pinch of pepper
½ teaspoon Dijon mustard
Grill the chicken breast until done. Lightly grill tortillas to soften. Slice chicken into thin strips.
Mix lettuce and tomato with dressing.
Place ½ of lettuce and
tomato on each tortilla. Top with ½ each of cheese, bacon, avocado and
chicken. Roll up tightly and enjoy!
To eat, wrap up chicken, sauce, cucumbers, and scallions in tortillas.
