Peking Style Chicken

1. Trim chicken fillets of all fat and sinew.

2. Place hoisin, soy, vinegar, garlic and ginger in large bowl and stir.

3. Add chicken and marinate for 20 minutes.

4. Remove chicken from marinade, reserving the marinade.

5. Cook chicken on hot bbq or under a hot grill 4 minutes each side. Remove and stand 5 minutes.

6. Cut tortillas in half, wrap in foil andwarm in the oven.

7. Place remaining marinade in a small suacepan and heat until mixture boils. Pour the hot mixture into a serving bowl.

8. 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).

9. Allow your guests to place chicken strips with shallots, cucumber and sauce in the warmed tortilla and enjoy!

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Nutrient	Quantity
Total fats	14.0881 g
Protein	370.0372 g
Carbohydrates	69.2481 g
Energy	1970.0578 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5653 g
Water	1732.9876 g
Aspartic acid	0.5687 g
Calcium, Ca	2236.9357 mg
Lutein + zeaxanthin	105.44 g
Fiber, total dietary	5.374 g
Carotene, beta	98.72 g
Niacin	23.1381 mg
Vitamin A, RAE	554.4012 g
Arginine	0.3919 g
Riboflavin	3.1757 mg
Tocopherol, beta	0.0208 mg
Fatty acids, total saturated 20:1	0.0008 g
Glutamic acid	1.4337 g
Sodium, Na	6807.777 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2745 g
Total lipid (fat)	14.0881 g
Manganese, Mn	1.1659 mg
Fructose	1.8096 g
Proline	0.3504 g
Fatty acids, total saturated 16:0	2.2126 g
Fatty acids, total saturated 8:0	0.0008 g
Sucrose	0.1262 g
Choline, total	1216.5115 mg
Sugars, total	38.8254 g
Serine	0.2944 g
Fatty acids, total saturated 18:0	0.8692 g
Fatty acids, total saturated 20:4 undifferentiated	0.9429 g
Vitamin B-6	2.4522 mg
Selenium, Se	307.9715 g
Ash	38.7136 g
Fatty acids, total saturated 18:1 undifferentiated	2.632 g
Pantothenic acid	0.8394 mg
Phenylalanine	0.2699 g
Copper, Cu	4.8369 mg
Betaine	19.2055 mg
Thiamin	2.2613 mg
Retinol	544.0012 g
Methionine	0.0759 g
Iron, Fe	28.2583 mg
Carbohydrate, by difference	69.2481 g
Phosphorus, P	3472.4724 mg
Folate, total	326.2456 g
Tocopherol, gamma	0.0624 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.4171 g
Alanine	0.241 g
Cholesterol	910.5087 mg
Valine	0.2663 g
Fatty acids, total saturated 18:2 undifferentiated	2.7709 g
Glycine	0.2444 g
Carotene, alpha	22.88 g
Glucose (dextrose)	1.772 g
Fatty acids, total saturated 14:0	0.0489 g
Zinc, Zn	19.5544 mg
Isoleucine	0.2525 g
Maltose	0.0208 g
Fatty acids, total saturated 12:0	0.0047 g
Fatty acids, total polyunsaturated	5.5089 g
Leucine	0.4115 g
Tocotrienol, alpha	0.0832 mg
Vitamin A, IU	2039.4174 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.2176 g
Folate, DFE	326.2456 g
Tryptophan	0.073 g
Vitamin C, total ascorbic acid	6.936 mg
Phytosterols	30.92 mg
Starch	1.7264 g
Tyrosine	0.1809 g
Vitamin B-12	18.1334 g
Vitamin K (phylloquinone)	36.5773 g
Fatty acids, total saturated	3.1778 g
Histidine	0.1353 g
Fatty acids, total monounsaturated	2.9133 g
Threonine	0.2166 g
Folate, food	326.2456 g
Cryptoxanthin, beta	54.08 g
Vitamin E (alpha-tocopherol)	9.5187 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.5984 g
Magnesium, Mg	472.7625 mg
Lysine	0.31 g
Potassium, K	4955.8686 mg
Cystine	0.0845 g
Fluoride, F	2.704 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	6	9.6	2.1324	0.09
Soy sauce	0.25 cup	33.7875	3.1429	0.3634
Cucumber	2	31.2	7.5504	0.2288
Hoisin sauce	0.5 cup	281.6	56.4224	4.3392
Garlic Clove	2	1613.8703	0	9.0667
Tortilla	6	0	0	0
shallot	0.25 bunch	0	0	0
white wine vinegar	0.25 cup	1613.8703	0	9.0667
chicken breast fillet	4	1613.8703	0	9.0667