Pekingchickenorporkwrap Recipes

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PORK WITH PEKING SAUCE



Pork With Peking Sauce image

Pork with Peking sauce is a quick and easy stir-fry dish. Enhance this dish with green onion brushes, carrot curls or other vegetables.

Provided by Rhonda Parkinson

Categories     Lunch     Dinner     Entree

Time 30m

Number Of Ingredients 10

1/2 pound pork (lean)
4 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons dark soy sauce
1/4 teaspoon salt
1 teaspoon cornstarch
1 cup cabbage (shredded, or lettuce)
1 teaspoon ginger (minced)
3 tablespoons ​sweet bean sauce ( or hoisin sauce, or 1 1/2 tablespoons sweet bean paste mixed with 1/2 tablespoon water)
3 tablespoons oil (for stir-frying)
Optional: extra salt, soy sauce, or white pepper to taste

Steps:

  • Gather the ingredients.
  • Shred the pork by cutting it into thin slices, then stacking them up one on top of the other, and cutting across into shreds.
  • In a medium-sized bowl, combine the pork shreds with the rice wine or sherry, dark soy sauce, salt, and cornstarch, adding the cornstarch last. Marinate the pork for 20 minutes.
  • While the pork is marinating, shred the cabbage or lettuce. Arrange the shredded cabbage on a plate.
  • Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot , add the pork shreds and stir-fry until they change color and are nearly cooked. Remove from the wok.
  • Add 1 tablespoon oil. When the oil is hot, add the ginger and the sweet bean sauce (or hoisin or sweet bean paste/water mixture). Cook until aromatic.
  • Add the pork back into the pan and mix with the sauce. Season with salt, soy sauce and/or freshly ground white pepper if desired.
  • Arrange the pork shreds on the shredded vegetables and add garnishes, if desired. The flavor of green onions is especially good with this dish.

Nutrition Facts : Calories 256 kcal, Carbohydrate 5 g, Cholesterol 50 mg, Fiber 1 g, Protein 16 g, SaturatedFat 3 g, Sodium 325 mg, Sugar 2 g, Fat 19 g, ServingSize 2 to 4 servings, UnsaturatedFat 0 g

PEKING CHICKEN OR PORK WRAP



Peking Chicken or Pork Wrap image

Big peking duck fan here - this peking chicken isn't quite the same but, nevertheless, makes a great sandwich and does satisfy the craving.

Provided by evelynathens

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup hoisin sauce
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup honey
1 tablespoon gingerroot, grated
4 cloves garlic, minced
1/2 teaspoon sambal oelek or 1/2 teaspoon chili paste
2 lbs pork loin or 2 lbs pork tenderloin
1 tablespoon sesame oil, divided
8 8-inch flour tortillas
1 cup sliced green onion

Steps:

  • Mix hoisin sauce, soy sauce, rice vinegar, honey, grated gingerroot, minced garlic and chili paste in a medium bowl.
  • Reserve 1 cup hoisin sauce mixture; set aside.
  • Cut chicken or pork into thin slices.
  • Add chicken or pork to the remaining sauce mixture in bowl, and stir well.
  • Cover and marinate in the refrigerator up to 8 hours and at least 2 hours, stirring occasionally.
  • Remove chicken or pork from bowl; discard marinade.
  • Coat a large nonstick skillet with some olive oil and place over medium heat until hot.
  • Add half of the chicken or pork, being careful not to crowd pan so chicken or pork doesn't stew but actually sears and cook 5 minutes or until done.
  • Remove chicken or pork from skillet, and set aside.
  • Repeat with remaining chicken or pork (you may need to wash up your pan between searing).
  • Warm tortillas according to package directions.
  • Spread 2 tablespoons of reserved hoisin sauce mixture down the center of each tortilla.
  • Arrange 1/8 of chicken or pork slices and 2 tablespoons green onion slices down the center of each tortilla.
  • Roll up and enjoy!

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

ASIAN CRISPY CHICKEN WRAP



Asian Crispy Chicken Wrap image

A blend of Asian seasoning and peanut butter create a sauce that is a perfect highlight to this exotic wrap. Easy to prepare, it's stuffed full of vegetables and Tyson® Crispy Chicken Strips. Yum!

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 Servings

Number Of Ingredients 15

1-¼ pounds Tyson® Crispy Chicken Strips
½ cup peanut butter, creamy
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon sriracha sauce
1 teaspoon sesame oil
½ cup vegetable oil
2 teaspoons sesame seeds
4 flour tortillas, 10-inch
4 Romaine lettuce leaves
1 orange, segmented
1 cup Napa cabbage, shredded
1 cup carrot, shredded
½ red bell pepper, thinly sliced
2 green onions, white part only, sliced

Steps:

  • 1.Heat Crispy Chicken Strips according to package directions. 2.Make peanut butter sauce by combining peanut butter, vinegar, soy and sriracha sauces in a mixing bowl. Slowly whisk in sesame and vegetable oils until well combined. Stir in sesame seeds and set aside. 3.Assemble wraps by spreading 2 tablespoons of sauce on each tortilla and layering with Romaine, chicken strips, ¼ of each of the orange segments, cabbage, carrots, bell peppers and green onions. Fold the bottom of the tortilla over the filling, fold in the sides and roll tightly. - Remember to wash hands and surfaces before preparing food

CHICKEN WRAPS



Chicken Wraps image

Use your favorite flavor of cheese spread and tortillas to wrap up this filling sandwich. You can serve any extra spread with vegetables as a side dish.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 7

1/2 cup garlic-herb spreadable cheese
4 flavored flour tortillas of your choice (8 inches), room temperature
4 large lettuce leaves
3 plum tomatoes, cut into thin slices
1 package (6 ounces) thinly sliced deli smoked chicken breast
1 medium cucumber, cut lengthwise into thin slices
1/2 cup shredded carrot

Steps:

  • Spread 2 tablespoons of spreadable cheese over each tortilla. Layer with the lettuce, tomatoes, chicken, cucumber and carrot. Roll up tightly.

Nutrition Facts :

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 AND PEPPERS WITH BALSAMIC VINEGAR



Chicken and Peppers with Balsamic Vinegar image

This is a yummy chicken dish with outstanding flavor that is easy to make. Serve over white rice or by itself.

Provided by ROBYN050501

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 55m

Yield 4

Number Of Ingredients 10

¼ cup olive oil, divided
4 skinless, boneless chicken breast halves - cut into strips
salt and pepper to taste
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 medium onion, thinly sliced
4 large cloves garlic, finely chopped
1 tablespoon dried basil
¼ cup balsamic vinegar, divided

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
  • Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
  • Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

Nutrition Facts : Calories 323.5 calories, Carbohydrate 13.2 g, Cholesterol 71.9 mg, Fat 17.6 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 2.9 g, Sodium 71.3 mg, Sugar 6.1 g

SIMPLE SWEET AND SPICY CHICKEN WRAPS



Simple Sweet and Spicy Chicken Wraps image

Honey and salsa come together to make an easy summer meal that will rock your taste buds!

Provided by Nuclear Rich

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 8

Number Of Ingredients 12

½ cup mayonnaise
¼ cup finely chopped seedless cucumber
1 tablespoon honey
½ teaspoon cayenne pepper
ground black pepper to taste
2 tablespoons olive oil
1 ½ pounds skinless, boneless chicken breast halves - cut into thin strips
1 cup thick and chunky salsa
1 tablespoon honey
½ teaspoon cayenne pepper
8 (10 inch) flour tortillas
1 (10 ounce) bag baby spinach leaves

Steps:

  • Mix together the mayonnaise, cucumber, 1 tablespoon of honey, 1/2 teaspoon of cayenne pepper, and black pepper in a bowl until smooth. Cover and refrigerate until needed.
  • Heat the olive oil in a skillet on medium-high heat, and cook and stir the chicken breast strips until they are beginning to turn golden and are no longer pink in the middle, about 8 minutes. Stir in the salsa, 1 tablespoon of honey, and 1/2 teaspoon of cayenne pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until the flavors have blended, about 5 minutes.
  • Stack the tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.
  • Spread each tortilla with 1 tablespoon of the mayonnaise-cucumber mixture, top with a layer of baby spinach leaves, and arrange about 1/2 cup of chicken mixture on the spinach leaves.
  • Fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the right side. When the burrito is half-rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.

Nutrition Facts : Calories 488.1 calories, Carbohydrate 44.7 g, Cholesterol 57.1 mg, Fat 22.6 g, Fiber 3.6 g, Protein 26.6 g, SaturatedFat 4.2 g, Sodium 791.1 mg, Sugar 7 g

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

ROASTED PEKING CHICKEN



Roasted Peking Chicken image

Provided by Jacques Pepin

Categories     dinner, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 4

1 chicken (3 1/2 to 4 pounds), preferably free-range
1 1/2 teaspoons honey
1 tablespoon soy sauce
1/2 teaspoon Tabasco sauce

Steps:

  • Place a pot containing 3 quarts of water over high heat. When the water comes to a boil, lower the chicken into the water (it should be completely immersed). Cook the chicken for about a total of 10 minutes. (It will take about 5 minutes for the water to return to the boil, and the chicken should cook for an additional 4 or 5 minutes at a gentle boil.)
  • Drain the chicken, and place it on a rack, uncovered, in the refrigerator for 5 to 6 hours, or overnight. The skin should be somewhat dry at this point. (The drier the skin, the crisper it will be after cooking.)
  • At cooking time, combine the honey, soy sauce and Tabasco sauce in a small bowl, and brush the mixture on all sides of the chicken. Place the chicken, breast side up, on a wire rack in a shallow roasting pan, and roast it in a 425-degree oven for 20 minutes, or until nicely browned on top.
  • Turn the chicken over (breast side down), return it to the rack, and place the pan back in the oven for 30 minutes. Turn the chicken over again, and cook it, breast side up, for an additional 10 minutes, for a total cooking time of 1 hour.
  • Let the chicken stand at room temperature for 10 minutes before carving and serving

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 29 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 8 grams, Sodium 284 milligrams, Sugar 1 gram, TransFat 0 grams

PEKING CHICKEN WRAPS



Peking Chicken Wraps image

Try your hand at this takeout favorite at home. From Prevention® Healthy Cooking.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 1h5m

Yield 6

Number Of Ingredients 11

1/2 cup uncooked brown rice
2 teaspoons dark sesame oil
4 green onions, sliced
1/4 lb snow peas, trimmed
1 cup finely shredded cabbage
1 cup shredded carrot
2 tablespoons unseasoned rice vinegar
2 teaspoons grated gingerroot
6 whole wheat tortillas (10- to 12-inch diameter)
6 tablespoons hoisin sauce
2 cup shredded cooked chicken breast

Steps:

  • Cook rice according to package directions; set aside.
  • Meanwhile, in medium nonstick skillet, heat oil over medium-high heat. Add green onions; cook and stir 1 minute or until wilted. Stir green onions into cooked rice.
  • Fill 2-quart saucepan half full of water; heat to boiling. Add snow peas and cook 30 seconds. Drain and rinse with cold water until cool. Pat dry and cut lengthwise into thin strips. In medium bowl, stir together snow peas, cabbage, carrot, rice vinegar and gingerroot.
  • To assemble wraps, lay tortillas on work surface. Spread each with 1 tablespoon hoisin sauce. Place one-sixth of the chicken in a strip along the bottom of each tortilla, 1 inch from edge. Divide rice and vegetable mixtures evenly over chicken. Fold over bottom edge of each tortilla to cover filling. Fold sides in and continue to roll up tightly, burrito style. Cut each in half crosswise with a serrated knife to serve.

Nutrition Facts : Calories 350, Carbohydrate 51 g, Cholesterol 40 mg, Fiber 8 g, Protein 22 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 4 g, TransFat 0 g

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

CHICKEN PESTO WRAPS



Chicken Pesto Wraps image

Provided by Catherine McCord

Categories     Sandwich     Chicken     Kid-Friendly     Quick & Easy     Dinner     Lunch     Basil     Spinach     Spring     Summer     Weelicious     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 4 Servings

Number Of Ingredients 6

1 cup cooked and cubed chicken
4 tablespoons pesto
4 whole wheat tortilla wraps
1 cup fresh baby spinach leaves
1 red bell pepper, sliced into thin sticks
1 medium carrot, sliced into thin sticks

Steps:

  • 1. In a small bowl toss chicken with pesto just to coat.
  • 2. Place 1 tortilla on a flat surface in front of you. Place 1/4 of the spinach onto the center of a tortilla and top with 1/4 of the peppers and carrots.
  • 3. Place 1/4 of the chicken on top of the vegetables.
  • 4. Wrap up into a burrito and repeat with remaining tortillas and ingredients.

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HEALTHY CHICKEN WRAPS - PROPERFOODIE
2018-08-17 Add the paprika, cayenne pepper, ground coriander, honey, salt and pepper then mix until the chicken is fully coated. Heat oil in a frying pan or wok. Add the seasoned chicken and stir fry for 5-7 minutes or until cooked through. Place the wraps in the microwave for 30 seconds or low oven for 5 minute to slightly warm.
From properfoodie.com


PEKING CHICKEN ROLL-UPS - GOOD HOUSEKEEPING
2007-06-25 Directions. Stack tortillas and wrap in foil. In small bowl, mix honey, soy sauce, ginger, ground red pepper, and garlic until blended. Set aside tortillas and honey mixture. Coat chicken with oil ...
From goodhousekeeping.com


PEKING SHREDDED PORK - CHINA SICHUAN FOOD
2018-08-17 Transfer the pork shreds to a larger bowl, add salt. Stir in one direction for half minutes, and then add water white pepper, light soy sauce and cooking wine. Combine well and make sure the pork absorbing all the liquid and marinating for at least 15 minutes.Then add around ½ tablespoon of cornstarch and mix well.
From chinasichuanfood.com


RECIPE: PEKING CHICKEN THIGHS - THE GLOBE AND MAIL
2014-08-29 Combine honey and soy and brush all over chicken thighs. Place on a baking sheet and marinate for 2 hours. Preheat oven to 400 F. Heat ovenproof skillet or roasting pan over medium heat. Add oil ...
From theglobeandmail.com


HOT CHICKEN CRACK DIP - HIGHLY ADDICTIVE! | YELLOWBLISSROAD.COM
2020-04-01 Preheat oven to 350 degrees F. Spray an 8-inch square or oval baking dish with nonstick cookie spray. In a large mixing bowl, stir together cream cheese, sour cream and Ranch seasoning mix until well combined. Stir in bacon, 2 sliced green onions, 1 cup cheddar cheese and shredded chicken. Add hot sauce if desired.
From yellowblissroad.com


OVEN ROASTED FIVE SPICE PEKING CHICKEN - PUPS WITH CHOPSTICKS
2019-05-03 4 SIMPLE STEPS TO THE PERFECT PEKING CHICKEN. Marinate. Dust ½ teaspoon of five spice inside the cavity of the chicken, then combine all the marinating ingredients into a ziplock or a large bowl with the chicken. You want to marinate the chicken for a minimum of 4 hours, preferably overnight. Cook the Chicken. Remove the chicken from the ...
From pupswithchopsticks.com


PEKING PORK CHOP RECIPE RECIPES ALL YOU NEED IS FOOD
Make and share this Peking Pork Chops recipe from Food.com. Total Time 4 hours 10 minutes. Prep Time 10 minutes. Cook Time 4 hours . Yield 6 serving(s) Number Of Ingredients 7. Ingredients; 6 boneless pork loin steaks, 1 inch thick cut : 1/4 cup brown sugar: 1 teaspoon ground ginger or 2 teaspoons freshly grated ginger : 1/2 cup soy sauce or 1/2 cup teriyaki …
From stevehacks.com


CRISPY BBQ CHICKEN WRAPS - TASTES BETTER FROM SCRATCH
2020-09-28 How to make BBQ Chicken Wraps: Add chicken, cheese, onion, cilantro and BBQ sauce to a mixing bowl and toss to combine. Add more BBQ sauce if needed, to taste. Layer tortillas with a ½ cup of the mixture. Starting at that end, roll the tortilla up, folding in the sides like a burrito. Heat a skillet over medium high-heat.
From tastesbetterfromscratch.com


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