- 2 teaspoons [10 mL] soy sauce
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 tablespoon [15 mL] chile seasoning
- 1 teaspoon [5 mL] dried crushed chiles
- 1 pound [454 g] chicken breats, boned, skinned, cut into strips
- 1 sweet green pepper, cut into trips
- 1 sweet red pepper, cut into strips
- 1 cup [250 mL] chili sauce
- 2 tablespoons [30 mL] red wine vinegar
- 1 [22 1/2-ounce / 638-g] pack large flour tortillas
Rice
- 1 cup [250 mL] long grain rice
- 2 cups [500 mL] water
- 1 tablespoon [15 mL] soya sauce
- 1 teaspoon [5 mL] salt
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- Over medium heat, into a large non-stick frying pan, cook together soya sauce and onion, until soft.
- Add garlic, chile seasoning, dried crushed chiles and chicken strips.
- Stirring every once in a while, cook until chicken is no longer pink inside.
- Mix in sweet green and red pepper strips, chili sauce and red wine vinegar.
- Bring to a boil; cover and simmer for 15 minutes.
- Arrange one tortilla onto a plate.
- With a spoon, fill the center of the tortilla with chicken mixture.
- Fold and roll.
- Repeat with remaining ingredients.
- Serve immediately.
Rice
- Microwave together rice, water, soya sauce and salt at 'HIGH', for 5 minutes.
- Then, microwave for 20 minutes at 'MEDIUM'.
- Leave to rest for 5 minutes before serving, along with chicken strips mixture.
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