Chinese Chicken Roll ups
- SERVES
- 10
- COOK TIME
- 20 Min
So many ways to cook chicken....So little time....And when it sounds complicated, should we even try it? You'd better try these! They're a cinch to make 'cause all the ingredients get cooked in one pan then get spooned into flour tortillas for no-fuss serving.
What You'll Need
- 1/4 cup sesame oil, divided
- 1 1/2 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 garlic cloves, minced
- 1 (8 ounce) package coleslaw mix (shredded cabbage and carrots)
- 1 (14 ounce) can bean sprouts, drained
- 1 (8 ounce) can sliced water chestnuts, drained
- 1/3 cup hoisin sauce
- 1/3 cup soy sauce
- 1/4 cup firmly packed light brown sugar
- 1 tablespoon cornstarch
- 1 (5 ounce) can chow mein noodles
- 10 eight-inch flour tortillas, warmed
What to Do
- In a large skillet, heat 2 tablespoons of oil over medium-high heat and brown chicken and garlic 8 to 10 minutes. Add coleslaw mix, bean sprouts, and water chestnuts; cook 4 to 5 minutes, or until vegetables are tender.
- In a small bowl, combine hoisin sauce, soy sauce, brown sugar, cornstarch, and remaining 2 tablespoons sesame oil. Pour over chicken mixture and bring to a boil. Add noodles and stir until thoroughly mixed and warmed through.
- Spoon onto tortillas, roll up jelly-roll style, and serve.
Notes
You can spread extra hoisin sauce on the tortillas before filling, if you'd like.