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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
Nutritional analysis per serving (2 servings)
74 grams carbs; 83 milligrams cholesterol; 579 calories; 6 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 5 grams fiber; 1237 milligrams sodium; 37 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Coarsely grate ginger. Mince garlic. Combine ginger and garlic with hoisin sauce, soy sauce, sherry and sesame oil.
- Step 2
Wash, trim and seed whole peppers; cut into julienne strips. Wash and dry chicken, and cut into ¼-inch strips. Mix peppers and chicken with marinade, and set aside.
- Step 3
Wash, trim and chop scallions, wrap two tortillas in aluminum foil and preheat toaster oven to 400 degrees.
- Step 4
Heat a nonstick pan large enough to hold chicken mixture. When pan is medium-hot, add chicken mixture and stir-fry for a couple of minutes, until chicken is opaque.
- Step 5
Meanwhile, heat tortillas in the toaster oven for a couple of minutes, until they are warm.
- Step 6
Reduce heat under chicken to low, cover pan and cook for a couple of minutes longer.
- Step 7
Place a quarter of the filling on each of two tortillas; sprinkle with a quarter of the scallions.
- Step 8
Repeat Steps 5 and 6 for remaining two tortillas.
Private Notes