Hoisin Glazed Chicken Wraps Recipes

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HOISIN-GLAZED ROAST CHICKEN



Hoisin-Glazed Roast Chicken image

Hoisin sauce is a popular Chinese condiment made from fermented soybean paste and seasonings such as garlic, chile peppers and sesame. Here, it's combined with other pantry staples like soy sauce, rice wine and Sichuan peppercorns and used to marinate and then baste roast chicken, dialing up the savory richness of the meat and infusing it with a wonderfully sweet yet salty flavor.

Provided by Food Network Kitchen

Time 1h15m

Yield 6-8

Number Of Ingredients 11

1/4 cup low-sodium soy sauce
2 tablespoons Chinese rice wine
2 tablespoons hoisin sauce
2 tablespoons honey
2 tablespoons peanut oil
1 star anise pod, broken into points
1/2 teaspoon Szechuan peppercorns, crushed with a knife
2 tablespoons chopped fresh cilantro (stems and leaves)
3 scallions, finely chopped
3 cloves garlic, coarsely chopped
2 quartered chickens (3 to 3 1/2 pounds each)

Steps:

  • Heat the peanut oil in a large skillet over high heat. Add the star anise and peppercorns; cook, stirring, until toasted, about 10 seconds. Add the cilantro, scallions and garlic and cook 30 seconds. Add the soy sauce mixture and simmer over medium heat until slightly reduced, 2 to 3 minutes. Transfer to a large bowl and let cool, then add the chicken and toss. Cover and refrigerate 4 hours.
  • Transfer the chicken to a rack set in a roasting pan (reserve the marinade). Refrigerate the chicken, uncovered, about 3 hours to dry out the skin.
  • Position a rack in the upper third of the oven; preheat to 400 degrees F. Pour 1/4 inch of water and the reserved marinade into the roasting pan. Roast the chicken 20 minutes. Baste with the pan juices, then reduce the oven temperature to 350 degrees F and continue roasting until the skin is glazed and a thermometer inserted into a breast registers 160 degrees F, 20 to 25 more minutes. Transfer the chicken (on the rack) to a board. Pour the pan juices into a skillet; simmer over medium-high heat until reduced by half, about 5 minutes. Drizzle over the chicken.
  • Whisk the soy sauce, rice wine, hoisin sauce and honey in a bowl; set aside.

HOISIN-GLAZED CHICKEN THIGHS



Hoisin-Glazed Chicken Thighs image

The Chinese, who know a thing or two about roasting sweet glazed meats and poultry, were the inspiration for this recipe's five-spice rub and glossy glaze.

Provided by debbie

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 16

Number Of Ingredients 14

2 tablespoons Chinese five-spice powder
2 tablespoons Hungarian paprika
2 tablespoons coarse salt
1 tablespoon minced garlic
2 teaspoons ground black pepper
1 teaspoon dry mustard
16 skin-on, bone-in chicken thighs
1 cup hoisin sauce
¼ cup soy sauce
2 tablespoons honey
2 tablespoons dark sesame oil
2 tablespoons minced fresh ginger
2 teaspoons minced garlic
1 teaspoon Chinese five-spice powder

Steps:

  • Combine five-spice powder, paprika, salt, garlic, pepper, and mustard in a bowl. Rub over both sides of chicken.
  • Combine hoisin sauce, soy sauce, honey, sesame oil, ginger, garlic, and five-spice powder in a bowl to create the glaze.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Grill chicken, covered, turning once, until lightly browned, 4 to 6 minutes. Reduce heat to low. Continue cooking, covered and turning and brushing with the glaze every 5 minutes, until chicken is no longer pink in the middle, an additional 15 to 20 minutes.

Nutrition Facts : Calories 222.7 calories, Carbohydrate 11 g, Cholesterol 70.8 mg, Fat 10.6 g, Fiber 0.6 g, Protein 20.2 g, SaturatedFat 2.6 g, Sodium 1267.5 mg, Sugar 6.6 g

HOISIN WRAPS



Hoisin wraps image

Make this delicious, healthy take on a Peking duck wrap for a speedy snack or tasty lunch.

Provided by Good Food team

Categories     Afternoon tea, Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper

Time 10m

Number Of Ingredients 6

200g cooked turkey or chicken , cut into strips
4 tbsp hoisin sauce
2 flour tortillas
¼ cucumber , deseeded and shredded
4 spring onions , trimmed and finely shredded
good handful watercress

Steps:

  • Heat the grill to high. Mix the turkey or chicken with half of the hoisin sauce so that it's coated, then spread out onto an ovenproof dish and grill until sizzling. Warm the tortillas under the grill or according to pack instructions.
  • Spread the tortillas with the rest of the hoisin sauce, then use to wrap up the turkey or chicken with the cucumber, onions and watercress. Cut in half and enjoy while still warm.

Nutrition Facts : Calories 302 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 2 grams sugar, Fiber 12 grams fiber, Protein 33 grams protein, Sodium 1.81 milligram of sodium

HOISIN-GLAZED CHICKEN WRAPS



Hoisin-Glazed Chicken Wraps image

Categories     Chicken     Poultry     Sauté     Quick & Easy     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

1 tablespoon oriental sesame oil
1 pound skinless boneless chicken breast halves, cut into 2-inch-long strips
4 garlic cloves, minced
2 bunches green onions, cut into 1-inch pieces (about 3 cups)
1/2 cup (about) hoisin sauce
6 8-inch-diameter flour tortillas
2 cups thinly sliced romaine or iceberg lettuce
6 tablespoons chopped fresh cilantro

Steps:

  • Heat oil in large nonstick skillet over medium-high heat. Add chicken and garlic and sauté 2 minutes. Add green onions and sauté until chicken is cooked through, about 1 1/2 minutes longer. Stir in 2 tablespoons hoisin sauce. Remove from heat.
  • Wrap tortillas in paper towels and heat in microwave on high 1 minute. (Or heat each tortilla in dry skillet over medium heat 1 minute per side.)
  • Brush each warm tortilla lightly with some of remaining hoisin sauce. Sprinkle lettuce and cilantro over hoisin. Spoon chicken mixture in center of tortillas, dividing equally. Roll up and serve.

HOISIN CHICKEN WRAPS



Hoisin Chicken Wraps image

My recipe was inspired by Vietnamese pork banh mi-particularly the fresh carrot, cucumber and radish topping. It has so much fresh flavor, color and crunch! This wrap is wonderful for a quick lunch or easy dinner. -Debbie Glasscock, Conway, Arkansas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 16

1/3 cup hoisin sauce
1/4 cup reduced-sodium soy sauce
3 tablespoons brown sugar, divided
2 tablespoons lime juice
2 garlic cloves, minced
6 chicken tenderloins (about 3/4 pound)
2 tablespoons rice vinegar
1/4 teaspoon Sriracha chili sauce, divided
1 cup julienned carrots
1 cup julienned radishes
1 tablespoon canola oil
1/2 cup mayonnaise
1 teaspoon honey
6 flour tortillas (10 inches), room temperature
4 miniature cucumbers, cut into thin ribbons
Fresh mint or basil leaves

Steps:

  • In a small bowl or shallow dish, combine hoisin sauce, soy sauce, 2 tablespoons brown sugar, lime juice and garlic. Add chicken; turn to coat. Refrigerate 30 minutes. , Meanwhile, in a large bowl, whisk vinegar, 1/8 teaspoon Sriracha and remaining 1 tablespoon brown sugar. Add carrots and radishes; toss to coat. Set aside. Drain chicken, discarding marinade. In a large skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 165°, 4-5 minutes on each side. Remove to a cutting board; cool slightly. Slice chicken into 1/2-in. pieces. Combine mayonnaise, honey and remaining 1/8 teaspoon Sriracha; spread over tortillas. Layer with chicken, carrot mixture, cucumber and mint. Fold bottom and sides of tortilla over filling and roll up.

Nutrition Facts : Calories 460 calories, Fat 22g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 828mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 4g fiber), Protein 20g protein.

AIR-FRYER HOISIN CHICKEN WRAPS



Air-Fryer Hoisin Chicken Wraps image

I was inspired by the iconic Vietnamese banh mi sandwich, particularly the fresh carrot, cucumber and radish topping. It adds so much fresh flavor, color and crunch! -Debbie Glasscock, Conway, Arkansas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 15

1/3 cup hoisin sauce
1/4 cup reduced-sodium soy sauce
3 tablespoons brown sugar, divided
2 tablespoons lime juice
2 garlic cloves, minced
6 chicken tenderloins (about 3/4 pound)
2 tablespoons rice vinegar
1/4 teaspoon Sriracha chili sauce, divided
1 cup julienned carrots
1 cup julienned radishes
1/2 cup mayonnaise
1 teaspoon honey
6 flour tortillas (10 inches), room temperature
4 miniature cucumbers, cut into thin ribbons
Fresh mint or basil leaves

Steps:

  • In a small bowl or shallow dish, combine hoisin sauce, soy sauce, 2 tablespoons brown sugar, lime juice and garlic. Add chicken; turn to coat. Refrigerate 30 minutes. , Meanwhile, in a large bowl, whisk vinegar, 1/8 teaspoon Sriracha and remaining 1 tablespoon brown sugar. Add carrots and radishes; toss to coat. Set aside. , Preheat air fryer to 400°. Drain chicken, discarding marinade; pat dry with paper towels. Arrange chicken in a single layer in greased air fryer; cook until a thermometer reads 165°, 4-5 minutes on each side. Remove to a cutting board; cool slightly. Slice chicken into 1/2-in. pieces., Combine mayonnaise, honey and remaining 1/8 teaspoon Sriracha; spread over tortillas. Layer with chicken, carrot mixture, cucumber and mint. Fold bottom and sides of tortilla over filling and roll up.

Nutrition Facts : Calories 439 calories, Fat 20g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 828mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 4g fiber), Protein 20g protein.

HOISIN CHICKEN WRAPS



Hoisin Chicken Wraps image

From a book by Joanna Farrow, I like hoisin sauce and its great in these easy to make wraps. You can substitute roast pork or lamb in place of the chicken.

Provided by Evie3234

Categories     Lunch/Snacks

Time 18m

Yield 2 serving(s)

Number Of Ingredients 8

2 small chicken breasts
1 stalk celery
4 green onions
1 small cucumber (4 inch)
1 carrot
4 tablespoons hoisin sauce
2 tortillas
2 tablespoons sesame seeds

Steps:

  • Thinly slice the chicken and place on a lightly oiled, foil lined tray.
  • Grill for 3-4 minutes on each side under moderate heat until cooked through.
  • Cut the celery, green onions and cucumber into 2 inch lengths, then cut them lengthways into fine shreds.
  • Grate the carrot.
  • Spread the hoisin sauce over the tortillas to within 1 inch of the edge.
  • Arrange the chicken slices down the centre and sprinkle with the sesame seeds and prepared vegetables.
  • Roll up tortillas and serve.

Nutrition Facts : Calories 637.2, Fat 24.7, SaturatedFat 6.1, Cholesterol 93.8, Sodium 1099.2, Carbohydrate 63.3, Fiber 6.8, Sugar 15.1, Protein 40.6

HOISIN GLAZED CHICKEN WRAPS



Hoisin Glazed Chicken Wraps image

Very nice flavor and quick to make! Original recipe comes from a magazine. I leave off the cilantro.

Provided by Lvs2Cook

Categories     Lunch/Snacks

Time 35m

Yield 6 wraps

Number Of Ingredients 8

1 tablespoon oriental sesame oil
1 lb boneless skinless chicken breast half, cut into 2-inch-long strips
4 garlic cloves, minced
2 bunches green onions, cut into 1-inch pieces (about 3 cups)
1/2 cup hoisin sauce
6 (8 inch) flour tortillas
2 cups thinly sliced romaine lettuce or 2 cups iceberg lettuce
6 tablespoons chopped fresh cilantro

Steps:

  • Heat oil in large nonstick skillet over medium-high heat. Add chicken and garlic and saute 2 minutes. Add green onions and saute until chicken is cooked through and no longer pink. Stir in 2 tablespoons hoisin sauce. Remove from heat.
  • Wrap tortillas in paper towels and heat in microwave on high 1 minute. (Or heat each tortilla in dry skillet over medium heat 1 minute per side.).
  • Brush each warm tortilla lightly with some of remaining hoisin sauce. Sprinkle lettuce and cilantro over hoisin. Spoon chicken mixture in center of tortillas, dividing equally. Roll up and serve.

Nutrition Facts : Calories 343.6, Fat 8.4, SaturatedFat 1.8, Cholesterol 44.5, Sodium 758.3, Carbohydrate 42.3, Fiber 3.8, Sugar 8, Protein 23.9

HOISIN-GLAZED SALMON



Hoisin-Glazed Salmon image

A spicy hoisin sauce gives this sweet and spicy salmon an Asian flair!

Provided by Lisa Arlotti

Categories     Asian Recipes

Time 1h10m

Yield 6

Number Of Ingredients 8

⅓ cup reduced-sodium soy sauce
¼ cup hoisin sauce
1 tablespoon chili garlic sauce
2 tablespoons fresh lemon juice
1 tablespoon grated fresh ginger root
1 clove garlic, pressed
2 tablespoons olive oil
6 (6 ounce) skinless, boneless salmon fillets

Steps:

  • Whisk together the soy sauce, hoisin sauce, chili sauce, lemon juice, ginger, garlic, and olive oil in a 9x13 inch baking dish. Place the salmon fillets into the marinade, and turn to evenly coat. Cover the dish with plastic wrap, and marinate in the refrigerator for 30 minutes.
  • Preheat an oven to 350 degrees F (175 degrees C). Remove and discard the plastic wrap from the salmon, use a spoon to scoop up the marinade that has collected in the bottom of the baking dish, and drizzle it over the salmon fillets.
  • Bake in the preheated oven until the salmon flakes easily with a fork, about 30 minutes.

Nutrition Facts : Calories 382 calories, Carbohydrate 6.9 g, Cholesterol 99.4 mg, Fat 23.1 g, Fiber 0.5 g, Protein 34.6 g, SaturatedFat 4.4 g, Sodium 848.3 mg, Sugar 3.3 g

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Top Asked Questions

How to cook chicken wrap with hoisin sauce?
Once the chicken is cooked, shred the meat with two forks. Discard the liquid in the pan; return the chicken and add the hoisin and soy sauce. Heat until bubbling, stirring. Heat the wraps; serve with the chicken, cucumber and spring onions.
What are some good recipes with hoisin sauce and soy sauce?
In a small bowl or shallow dish, combine hoisin sauce, soy sauce, 2 tablespoons brown sugar, lime juice and garlic. Add chicken; turn to coat. Refrigerate 30 minutes. Meanwhile, in a large bowl, whisk vinegar, 1/8 teaspoon Sriracha and remaining 1 tablespoon brown sugar. Add carrots and radishes; toss to coat. Drain chicken, discarding marinade.
How long do you marinate chicken in hoisin sauce?
In a large container or zipper top bag combine the hoisin sauce, onions, water, soy sauce, and ginger. Add the chicken and marinate for 4 to 12 hours, in the refrigerator.
What is the best way to make a chicken wrap?
This wrap is wonderful for a quick lunch or easy dinner. —Debbie Glasscock, Conway, Arkansas In a small bowl or shallow dish, combine hoisin sauce, soy sauce, 2 tablespoons brown sugar, lime juice and garlic. Add chicken; turn to coat. Refrigerate 30 minutes.

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