Hoisin Chicken Wraps Recipes

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.

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.

Steps:

• Place chicken in single layer in large saucepan and add enough water to cover by 1/2-inch. Bring to a boil, reduce heat to simmer, cover, and poach 12 to 15 minutes or until chicken is no longer pink inside. Drain and set aside to cool.
• Place slaw mix in large bowl.
• Add bean sprouts, scallion, peanuts, hoisin sauce, ginger and hot sauce.
• Chop cooled chicken or shred to make about 2 cups and add to slaw mixture. Toss to combine well.
• To serve, place lettuce leaves on platter or individual dishes and divide chicken mixture evenly among lettuce leaves, about 1/3 cup per leaf.
• Or, allow guests to make their own lettuce wraps!
• Fold sides over and roll up from stem end.
• 4 servings.

Steps:

• In a bowl, mix the sherry and cornflour to a smooth liquid. Add the soy and hoisin sauces, sugar and stock. Set aside.
• Heat the oil in a wok or large frying pan, toss in the garlic and whites of the spring onions and stir fry for 2-3 minutes. Tip in the chicken and stir fry over a high heat until it colours, using the back of a spoon to break up any big lumps. Tip in the water chestnuts and stir fry for a further 1-2 minutes.
• Push the chicken mixture to one side of the wok. Pour the sherry mixture into the empty part and stir for 1-2 minutes until it bubbles and thickens. Combine thoroughly, then leave to simmer for 5-10 minutes. Season and stir in the green spring onions and coriander.
• Lay the lettuce leaves on serving plates, spoon in the warm mixture without overfilling, and scatter with the shredded spring onion. Suggest your guests roll the lettuce up around the filling to make a shape that's easy to eat as finger food.
• Prepare ahead; you can cook the filling the day before, leave to cool and store in a plastic container in the fridge overnight. Reheat it well for 5-10 minutes until hot, stirring all the time and adding a splash of hot water if it's too dry.

Steps:

• Preheat broiler. combine hoisin, honey, vinegar, sesame oil, in a saucepan, bring to a boil.
• Combine cornstarch and water and add to mixture, stirring.
• Cook 1 minute, remove from heat and set aside. mix spices and rub evenly over both sides of chicken. Spray a broiler pan with non stick spray, add chicken, broil 5 minutes.
• Brush with hoisin mixture and cook for 5 minutes more. turn over and brush with sauce, broil 5 minutes, basting often, until done.

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.

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.