Chicken Con d' Fusion Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Chicken Festival in San Juan Bautista 2009 · Christmas · Cooking Club · Mexico

Chicken Con d' Fusion

From Dorothy McNett's recipes at The "confusion" comes because the chicken does not know if it is British, Chinese or Mexican. So we fuse the flavors together and work for world peace!

2 skinned and boned chicken breasts
1 1/2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon sherry
1 tablespoon Worcestershire sauce
1 tablespoon Hoisin sauce
1 teaspoon toasted sesame seed oil
3-4 cloves garlic, minced
2-3 green onions, sliced
1-2 sprigs fresh cilantro, snipped (coriander leaves)

2 tablespoons grapeseed or corn oil
6-9 flour tortillas
1-2 tablespoons Chinese plum sauce or salsa as desired
fresh cilantro leaves for garnish

With your sharp knife, slice the chicken into thin long slivers. In a batter bowl, combine the cornstarch, soy sauce, sherry, Worcestershire, hoisin sauce, sesame oil, garlic, onions and cilantro and stir in the sliced chicken. Marinate about 30 minutes. In wok or stir fry pan, heat the oil and then quickly add the chicken mixture. Cook and stir for about 3-4 minutes or until chicken is done. Place the tortillas on a plate, cover with waxed paper and heat in microwave about 2 minutes. Brush or spread each tortilla with a layer of the sauce, and then place portions of the chicken mixture in the center of flour tortillas and roll up. Garnish and serve as they are, or slice into portions.

Recipe created 2008-01-13.

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