Teriyaki chicken wraps

Recipe from: 3/6/2003 12:00:00 AM
Ingredients 13
Servings 4
Time

Ingredients

  • SAUCE
  • 125
    ml
    soy sauce
  • 15
    ml
    brown sugar
  • 60
    ml
    water
  • 45
    ml
    sherry
  • 1
    garlic clove, crushed
  • 1
    x 5 cm piece fresh ginger, grated
  • WRAP
  • 3
    deboned chicken breasts, cut into strips
  • freshly ground black pepper
  • olive oil
  • 500
    g
    vegetables
  • 4
    flour tortillas
 

Method

 
Sauce
Mix all the ingredients, pour into a bottle and seal.
Shake before using.
Wrap
Season the chicken strips with black pepper.
Heat a little oil in a pan and stir-fry the chicken until sealed on the outside.
Add the vegetables and stir-fry until glossy.
Add 100 ml of the teriyaki sauce and reduce rapidly until fragrant, about 2 to 3 minutes.
Divide the chicken mixture among the tortillas, roll up and serve with sour cream or plain yoghurt and fresh coriander.
 

Read more on: poultry  |  shallow-fry
 

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