Categories: ASIAN, CHICKEN, ENTREES

Ingredients

• 2 Tbs vegetable or peanut oil
• 1 Tbs fresh ginger, minced
• 1 tsp garlic, minced
• 1 bunch scallions, trimmed and cut into 1/2 inch lengths
• 1 cup cabbage, shredded
• 4 cups cooked chicken, shredded
• 1 Tbs sesame oil
• 1 cup Hoisin sauce
• 8-12 soft flor tortillas
• Hoisin sauce and chopped scallions for garnish, if desired

Directions

1. In a wok or large saute pan over high heat, heat oil until hot and stir-fry ginger, garlic, scallions and cabbage, about 90 seconds. Add chicken and stir-fry until hot. Remove from heat and drizzle sesame oil and hoisin sauce over stir-fry mixture. Toss to coat everything with glaze of oil and hoisin. Serve immediately with warm, soft tortillas or steamed Mandarin pancakes, like those for Peking Duck (available at Asian markets), additional hoisin sauce and chopped scallions, if desired.

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