Chicken Peking Recipe

Name: Chicken Peking
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

1
Coarsely grate ginger.
2
Mince garlic.
3
Combine ginger and garlic with hoisin sauce, soy sauce, sherry and sesame oil.
4
Wash, trim and seed whole peppers; cut into julienne strips.
5
Wash and dry chicken, and cut into 1/4-inch strips.
6
Mix peppers and chicken with marinade, and set aside.
7
Wash, trim and chop scallions, wrap two tortillas in aluminum foil and preheat toaster oven to 400 degrees.
8
Heat a nonstick pan large enough to hold chicken mixture.
9
When pan is medium-hot, add chicken mixture and stir-fry for a couple of minutes, until chicken is opaque.
10
Meanwhile, heat tortillas in the toaster oven for a couple of minutes, until they are warm.
11
Reduce heat under chicken to low, cover pan and cook for a couple of minutes longer.
12
Place a quarter of the filling on each of two tortillas; sprinkle with a quarter of the scallions.
13
Repeat Steps 5 and 6 for remaining two tortillas.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Enough fresh or frozen ginger to yield 1 tablespoon grated, 1 large clove garlic, 2 tablespoons hoisin sauce, 2 teaspoons reduced-sodium soy sauce, and more.

Yes, Chicken Peking falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Peking

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions