Chicken Song
Nutrition
Calories: 409 kcalCarbohydrates: 53 gProtein: 28 gFat: 30 gSaturated Fat: 16 gCholesterol: 15 mgSodium: 815 mgFiber: 18 gSugar: 18 gVitamin A: 847.3 IUCalcium: 238 mgIron: 22 mg
Ingredients
- 3 tablespoon soy sauce
- 1 tablespoon dry sherry
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger root
- ¼ teaspoon Crushed red pepper
- 1-1/4 lbs boneless skinless chicken breasts, finely chopped
- 2 tablespoon olive oil
- 1-1/4 cups diced celery
- 1-1/4 cups diced carrot
- 1-1/4 cups diced yellow onion
- 1 pinch kosher salt
- 1 tablespoon cornstarch
- ½ cup chopped green onions white and green parts
- 1/2 cup chopped cashew nuts
- 3/4 cup hoisin sauce
- 4 leaf s iceberg lettuce, trimmed to fit inside tortillas
- 4 whole flour tortilla
Instructions
- Combine the soy sauce, sherry, garlic, ginger, and red pepper in a medium bowl. Add the chicken and toss to coat evenly. Let marinate 15 minutes.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the celery, carrot, and onion. Season with 1/2 teaspoon kosher salt and cook until the vegetables are tender, 5 to 7 minutes. Transfer to a medium bowl.
- Wipe the skillet clean with a paper towel and return it to the stove. Heat the skillet over high heat. Sprinkle the chicken with cornstarch and add it to the hot skillet. Cook until the chicken is cooked through and the pan juices have thickened, 3 to 4 minutes. Add the vegetables, green onion, cashews, and hoisin sauce. Line each tortilla with a lettuce leaf. Divide the chicken mixture among the lettuce leaves and wrap . Enjoy this wrap immediately.