Oriental Chicken Tortillas
Portion Size: 1 1/2 cups over 1 tortilla
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 ½ lbs. boneless skinless chicken | Trim all visible fat, cut into thin narrow strips. |
| 1 cup plum jam | |
| 2 Tablespoons cornstarch | |
| 1 teaspoon ground ginger | |
| ¼ cup lite soy sauce | |
| 1 teaspoon dry mustard | |
| ½ teaspoon garlic powder | |
| ¼ cup red wine vinegar | |
| 1 Tablespoon oil | |
| 8 (10 inch) flour tortillas | |
| 8 cups coleslaw blend |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | Partially freeze meat. Thinly slice into thin bite size strips. | |
| 2 | In a small bowl combine, jam, cornstarch, ginger, dry mustard, garlic powder, soy sauce and vinegar. Mix well. Set aside | |
| 3 | Heat large skillet over high heat. | |
| 4 | Add cooking oil. | |
| 5 | Add half the chicken and cook for 2 to 3 minutes or till no pink remains. Remove from skillet and repeat with remaining pork. | Cook until internal temperature reaches 165°F for 15 seconds. |
| 6 | Return all meat to skillet. | |
| 7 | Push from the center of the skillet. | |
| 8 | Stir sauce and pour into center of skillet. | |
| 9 | Cook and stir till thickened and bubbly. Add coleslaw blend and cook until coleslaw is crisp tender | Temperature must reach at least 135 °F. |
| 10 | Heat tortillas according to package directions.Spoon mixture evenly down center of each warm tortilla |
Posted in Chicken Dinner Recipes
