Oriental Chicken In Tortillas Recipe
Even a bar of chocolate cannot lift my spirits as well as this Oriental Chicken In Tortillas. It is a great Main Dish. Made with Chicken, Oriental Chicken In Tortillas is a mouth-watering dish. This is an ideal dish to include in today's menu.
Ingredients
8 dried mushrooms
1 tablespoon soy sauce
1 teaspoon cornstarch
Nonstick spray coating
2 beaten eggs
1 tablespoon cooking oil
1 clove garlic, minced
9 ounces boned skinless chicken breast halves, cut into bite size strips
1 cup shredded bok choy or cabbage
1/2 of an 8 ounce can sliced bamboo shoots, drained and cut into strips
2 green onions, sliced
8 6 inch flour tortillas
Directions
In a small bowl pour hot water over dried mushrooms to cover.
Let stand for 30 minutes; drain well.
Cut mushrooms into thin strips, discarding stems.
Set aside.
For sauce, in another bowl stir together soy sauce, cornstarch, and 1/3 cup water. Set aside.
Spray a cold wok or large skillet with nonstick spray coating.
Preheat over medium heat.
Add eggs.
Lift and tilt the wok or skillet to form a thin sheet of egg.
Cook, without stirring, till set.
Slide egg sheet onto a cutting board.
Cut egg into narrow, bite-size strips.
Set aside.
Preheat the same wok or skillet over high heat.
Add oil.
Stir-fry garlic for 30 seconds.
Add chicken and stir-fry for 2 to 3 minutes or till no longer pink.
Push from center of wok.
Stir sauce and pour into center of wok.
Cook and stir till bubbly.
Stir in bok choy, bamboo shoots, green onions, mushrooms, and egg strips.
Cover; cook 1 minute or till hot.
Spoon some of the chicken mixture into each tortilla.
Roll up tortilla and serve immediately.
Let stand for 30 minutes; drain well.
Cut mushrooms into thin strips, discarding stems.
Set aside.
For sauce, in another bowl stir together soy sauce, cornstarch, and 1/3 cup water. Set aside.
Spray a cold wok or large skillet with nonstick spray coating.
Preheat over medium heat.
Add eggs.
Lift and tilt the wok or skillet to form a thin sheet of egg.
Cook, without stirring, till set.
Slide egg sheet onto a cutting board.
Cut egg into narrow, bite-size strips.
Set aside.
Preheat the same wok or skillet over high heat.
Add oil.
Stir-fry garlic for 30 seconds.
Add chicken and stir-fry for 2 to 3 minutes or till no longer pink.
Push from center of wok.
Stir sauce and pour into center of wok.
Cook and stir till bubbly.
Stir in bok choy, bamboo shoots, green onions, mushrooms, and egg strips.
Cover; cook 1 minute or till hot.
Spoon some of the chicken mixture into each tortilla.
Roll up tortilla and serve immediately.
