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Peking Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)194.6351
Energy (kCal)1440.9727
Carbohydrates (g)124.0303
Total fats (g)13.9688
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine first 6 ingredients in a medium bowl; stir well. | 2. Reserve 1 cup hoisin sauce mixture; set aside. | 3. Cut chicken diagonally across the grain into thin slices. | 4. Add chicken to the remaining sauce mixture in bowl and stir well. | 5. Cover and marinate in refrigerator up to 8 hours, stirring occasionally. | 6. Remove chicken from bowl; discard marinade. | 7. Coat a large nonstick skillet with cooking spray; add 1 1/2 teaspoons oil and place over medium-high heat until hot. | 8. Add half of chicken; cook 5 minutes or until done. | 9. Remove chicken and set aside. | 10. Repeat procedure with remaining oil and chicken. | 11. Warm tortillas. | 12. Spread 2 tablespoons reserved hoisin sauce mixture down the center of each tortilla. | 13. Arrange one-eighth of chicken slices and 2 tablespoons green onions down the center of each tortilla; roll up. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    hoisin sauce 1 cup 563.2 112.8448 8.4736 8.6784
    soy sauce 1/4 cup low sodium 33.7875 3.1429 5.1892 0.3634
    rice vinegar 1/4 cup 806.9352 0.0 179.5204 4.5333
    honey 1/4 cup - - - -
    gingerroot 1 tablespoon grated peeled 806.9352 0.0 179.5204 4.5333
    garlic clove 4 minced 17.88 3.9672 0.7632 0.06
    chicken breast half 2 lbs boneless skinless 806.9352 0.0 179.5204 4.5333
    dark sesame oil 1 tablespoon divided 806.9352 0.0 179.5204 4.5333
    flour tortilla 8 - - - -
    green onion 1 cup sliced 19.17 4.0754 0.6887 0.3337

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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