A recipe from 2005!
I made these chinese burritos tonight and they were absolutely delicious! (At least I thought so…the kids were somewhat divided!) I got this recipe from the Better Homes and Gardens New Dieter Cookbook.
18 oz boneless skinless chicken breast, cut into 1/2 inch pieces
3 Tbsp soy sauce
1 Tbsp dry sherry
Nonstick spray (I used a little oil)
1 medium onion, cut into wedges
2 medium green or red peppers, thinly sliced
1 1/2 cups sliced fresh mushrooms (I used one can)
1 Tbsp cooking oil
1 tsp fresh grated gingerroot (I used about 1/4 tsp dried ground ginger)
1 8 oz can bamboo shoots (I skipped this altogether, as I didn’t have any)
1/4 cup chicken broth (all out–I used water)
1 tsp cornstarch
1/2 cup plum preserves
Mix chicken, soy sauce and sherry in a bowl and let marinate for 30 minutes. Spray a cold wok or heavy skillet with nonstick spray and heat on medium high. Add onion; stir fry 2 min. Add pepper; stir fry 1 minute. Add mushrooms; stir fry 1 minute. Remove vegetables to a bowl. Drain chicken, reserving marinade. Add oil to wok. Add gingerroot and stir fry 15 seconds. Add half the chicken and stir fry 3-4 minutes till no longer pink. Put the chicken with the veggies, and repeat with remaining chicken. Return everything plus bamboo shoots to skillet. Stir broth, cornstarch and reserved marinade together and add to skillet. Cook and stir till slightly thickened and all is coated with sauce.
Now for the finishing touch! For the burritos, add 1/2 cup plum preserves. Heat through. (Preserves will melt!) Serve in warmed tortilla shells.
Notes: Mine came out a little runny…I’d add more cornstarch next time. Also, I didn’t have any leftover marinade. And it made ALOT! I froze half of it for another time.