Peking Chicken

Submitted by: Adrienne Jacobs

Sauce for 2 lbs. chicken:

1 c. hoisin sauce (found in Oriental section of the grocery store in glass jar)

¼ c. honey

¼ c. soy sauce

1 Tbsp. grated ginger root

¼ c. rice vinegar

4 garlic cloves

Combine all ingredients in a med. bowl; stir well. Reserve 1 c. of sauce mixture and set aside. Cut chicken diagonally across the grain into thin slices. Add chicken to remaining hoisin sauce. Cover and marinate in fridge for 8 hours.

Coat a large non-stick skillet with cooking spray. Add ½ t. oil. Place over med-high heat until hot. Add chicken and cook for about 5 minutes or until done. Serve in flour tortillas with jasmine rice and sliced green onions. Pour a small amount of reserved hoisin sauce over meat in each tortilla wrap.