An enjoyable way of enjoying chicken with a little spice.
|4||Dempster's whole wheat large tortilla|
|4||Maple Leaf Prime chicken breasts, sliced|
|2||2-3 (depending on size) red peppers|
|1 tbsp||vegetable oil|
|1/2 cup||chicken broth|
|1 tbsp||soy sauce|
|4||leaves Romaine lettuce|
|1/2 tbsp||sesame oil|
|1 tbsp||sesame seeds|
|1/2 tbsp||corn starch|
|1 tbsp||cold water|
|1 tbsp||Sriracha hot pepper sauce|
Cut red peppers in quarters and clean out core and seeds. Fry in oil for about 5 minutes until softened and slight browned. Set aside.
In a bowl combine sesame oil, chicken broth, sugar, soy sauce, and hot pepper sauce.
Slice chicken into strips.
Brown chicken in vegetable oil in a deep frypan over medium heat. Add chicken broth mixture. Continue to cook for about 8 minutes to thoroughly cook chicken.
Mix corn starch with water and add while stirring until any moisture has thickened. Let cool.
On each tortillia spread about 120 grams of chicken mixture in the centre. Add a generous portion of red peppers and a lettuce leaf and sprinkle with sesame seeds. Wrap.
To serve slice in half.
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