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CHICKEN & VEGETABLE WRAPS
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Sauce;
- Cornflour | 1 Teaspoon
- Chicken Stock Cube | 60ml
- Dark Soy Sauce | 1 Tablespoon
- Hoisin Sauce | 2 Tablespoons
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Other;
- Tortillas | 2
- Vegetable Oil | 1 Tablespoon
- Chicken Breast | 50g
- Garlic Clove | 1
- Red Pepper | 1
- Spring Onions | 2
- Beansprouts | 50g
- Broccoli Florets | 50g
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< METHOD >
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Prepare the ingredients such as; slice the chicken thinly, finely chop the garlic, finely slice the red pepper, peel and slice the spring onions diagonally and then blanch the broccoli (place the broccoli in boiling water for three minutes and then cool in cold water).
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Heat the oil in a frying pan, fry the chicken until golden and well, add the garlic, red pepper, and spring onions. Stir-fry for five minutes, then add the bean-sprouts and broccoli then stir through.
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To make the sauce; in a bowl, mix together the cornflour, stock cube, soy sauce, and hoisin sauce, then add to the pan. Stir until thickened and cook for a further two minutes.
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Warm tortillas in an oven gas mark 4; or electric at 180c for five minutes and fill with the chicken mixture.
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Aaron's Cooking Guide | "Cook Book"
Non-FictionAaron's Cooking Guide is here to give you a few tips & tricks about cooking and present you with new and creative recipes every week. I'll be giving you in-depth methods on how to properly cook your favourite meals and classic dishes!
