Peking Style Chicken Recipes

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PEKING CHICKEN



Peking Chicken image

Make and share this Peking Chicken recipe from Food.com.

Provided by Ashley U

Categories     Chicken

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup hoisin sauce
1/4 cup low sodium soy sauce
1/4 cup rice vinegar
1/4 cup honey
1 tablespoon grated peeled gingerroot
4 garlic cloves, minced
2 lbs boneless skinless chicken breast halves
1 tablespoon dark sesame oil, divided
8 (8 inch) flour tortillas
1 cup sliced green onion

Steps:

  • Combine first 6 ingredients in a medium bowl; stir well.
  • Reserve 1 cup hoisin sauce mixture; set aside.
  • Cut chicken diagonally across the grain into thin slices.
  • Add chicken to the remaining sauce mixture in bowl and stir well.
  • Cover and marinate in refrigerator up to 8 hours, stirring occasionally.
  • Remove chicken from bowl; discard marinade.
  • Coat a large nonstick skillet with cooking spray; add 1 1/2 teaspoons oil and place over medium-high heat until hot.
  • Add half of chicken; cook 5 minutes or until done.
  • Remove chicken and set aside.
  • Repeat procedure with remaining oil and chicken.
  • Warm tortillas.
  • Spread 2 tablespoons reserved hoisin sauce mixture down the center of each tortilla.
  • Arrange one-eighth of chicken slices and 2 tablespoons green onions down the center of each tortilla; roll up.

PEKING STYLE CHICKEN



Peking Style Chicken image

This is a dish we were served one night on one of the Princess Cruise ships. Tender, with a wonderful flavour. Of course when they served it, it was "dressed to the nines". When I make it at home, I serve it with rice and a vegetable. ;) This is also great served in a wrap. NOTE: For those thinking of substituting Splenda for the sugar, please read the review posted by Oolala on Feb 11/09. Thanks Oolala for the heads up.

Provided by Diana 2

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon dry mustard
3 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons vinegar
1 teaspoon dried chili pepper flakes (optional)
2 boneless chicken breasts, thinly sliced
1/4 cup cornstarch
3 egg whites, beaten
1/2 cup vegetable oil

Steps:

  • In a small bowl, mix together the mustard, sugar, soy sauce, sesame oil, chili peppers (if using) and vinegar. Blend thoroughly and set aside.
  • Coat chicken pieces in cornstarch. Dip into beaten egg whites.
  • Saute the chicken in hot oil until crispy and brown.
  • Drain oil from the pan and add sauce.
  • Cook for 5 minutes over low heat.

PEKING-STYLE CHICKEN WRAPS



Peking-Style Chicken Wraps image

Categories     Poultry     Tomato     Broil     Kid-Friendly     Quick & Easy     Lunch     Summer     Tortillas     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 11

8 (6- to 7-inch) flour tortillas
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons mild honey
1 tablespoon minced peeled fresh ginger
1 teaspoon rice vinegar
2 garlic cloves, minced
1/8 teaspoon cayenne
1 1/2 lb skinless boneless chicken thighs (about 6)
1 large plum, quartered, pitted, and cut into 1/4-inch pieces (1 cup)
3 scallions, trimmed and cut lengthwise into 2-inch-long slivers

Steps:

  • Preheat broiler and lightly oil rack of a broiler pan.
  • Stack tortillas and wrap in foil. Stir together hoisin, soy, honey, ginger, vinegar, garlic, and cayenne in a 1- to 1 1/2-quart saucepan.
  • Toss chicken with 3 tablespoons sauce in a large bowl to coat, then broil 2 to 3 inches from heat, without turning, rotating pan halfway through broiling, until cooked through and deep golden, about 10 minutes. Transfer to a cutting board and let stand, uncovered, 5 minutes.
  • While chicken is broiling, put tortillas on bottom rack of oven to warm.
  • Boil sauce until slightly thickened, about 2 minutes, then add plum and simmer, stirring, 2 minutes.
  • Cut chicken crosswise into 1/4-inch-thick slices.
  • To eat, wrap up chicken, plum sauce, and scallions in tortillas.

CHICKEN PEKING



Chicken Peking image

Provided by Marian Burros

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 10

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

Steps:

  • Coarsely grate ginger. Mince garlic. Combine ginger and garlic with hoisin sauce, soy sauce, sherry and sesame oil.
  • Wash, trim and seed whole peppers; cut into julienne strips. Wash and dry chicken, and cut into 1/4-inch strips. Mix peppers and chicken with marinade, and set aside.
  • Wash, trim and chop scallions, wrap two tortillas in aluminum foil and preheat toaster oven to 400 degrees.
  • 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.
  • Meanwhile, heat tortillas in the toaster oven for a couple of minutes, until they are warm.
  • Reduce heat under chicken to low, cover pan and cook for a couple of minutes longer.
  • Place a quarter of the filling on each of two tortillas; sprinkle with a quarter of the scallions.
  • Repeat Steps 5 and 6 for remaining two tortillas.

Nutrition Facts : @context http, Calories 638, UnsaturatedFat 15 grams, Carbohydrate 74 grams, Fat 21 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 5 grams, Sodium 1228 milligrams, Sugar 8 grams, TransFat 0 grams

PEKING STYLE CHICKEN



Peking Style Chicken image

This recipe is one of my only chicken recipes because we don't eat chicken. However I make this when we have bbq's for guests and it is consumed before you can blink. It is so easy to make as well, served in warmed tortilla bread.

Provided by Wendys Kitchen

Categories     Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

4 chicken breast fillets
1/2 cup hoisin sauce
1/4 cup soy sauce
1/4 cup white wine vinegar
2 garlic cloves, finely chopped
6 cm ginger, shredded
6 tortillas
1/4 bunch shallot, shredded (green onions)
2 cucumbers, cut into thin shreds

Steps:

  • Trim chicken fillets of all fat and sinew.
  • Place hoisin, soy, vinegar, garlic and ginger in large bowl and stir.
  • Add chicken and marinate for 20 minutes.
  • Remove chicken from marinade, reserving the marinade.
  • Cook chicken on hot bbq or under a hot grill 4 minutes each side. Remove and stand 5 minutes.
  • Cut tortillas in half, wrap in foil andwarm in the oven.
  • Place remaining marinade in a small suacepan and heat until mixture boils. Pour the hot mixture into a serving bowl.
  • Slice chicken into strips (I sometimes pre-slice my chicken and grill it that way to save this step - but cook the chicken for less time).
  • Allow your guests to place chicken strips with shallots, cucumber and sauce in the warmed tortilla and enjoy!

Nutrition Facts : Calories 293.9, Fat 6.3, SaturatedFat 1.5, Cholesterol 0.6, Sodium 1463, Carbohydrate 51.1, Fiber 3.4, Sugar 9.1, Protein 8.7

PEKING-STYLE CHICKEN



Peking-style chicken image

Give the Sunday roast an Asian twist with this crispy-skinned Peking chicken recipe

Provided by Good Food team

Categories     Buffet, Dinner, Main course

Time 1h30m

Number Of Ingredients 8

1 orange
5 tbsp soy sauce
3 tbsp dry sherry
1 tsp Chinese five-spice powder
4 garlic cloves
thumb-sized piece fresh root ginger
1 ½kg whole chicken
2 tbsp honey

Steps:

  • Pare the zest from the orange in thick strips then mix with the soy sauce, sherry and fivespice powder in a large food bag. Bash the garlic cloves and ginger with the back of a knife to bruise them, then add to the bag and give everything a good mix. Put the chicken in the bag, rub the marinade all over the flesh then leave to marinate in the fridge for at least 3 hrs, overnight ideally.
  • Heat oven to 190C/fan 170C/gas 5. Remove the chicken from the marinade (keep it for later). Halve the orange and put both halves inside the cavity along with the bashed ginger and garlic from the marinade. With the chicken sitting on a rack in the sink, pour a kettleful of boiling water over it. Pat completely dry with kitchen paper. Set the chicken on its wire rack over a roasting tray and roast for 50 mins per kg or until the juices run clear when the thigh is pierced with a skewer.
  • Strain the marinade into a pan along with the honey. Bring up to the boil then simmer for a couple of mins. Just before serving, turn the oven up as high as it will go. Brush some of the marinade all over the chicken. Return to the oven and cook until the chicken is crisp and browned. This will only take a couple of mins. Leave to rest, uncovered, for 5 mins. Serve with the remaining warmed marinade, some plain rice and bok choi or spinach stirfried with a little garlic and oyster sauce.

Nutrition Facts : Calories 235 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 21 grams protein, Sodium 2.26 milligram of sodium

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