Barbecued chicken breasts and grilled mushrooms

Yield: 4 servings

Measure Ingredient
¼ cup Cilantro; chopped
¼ cup Green onion; chopped
2 tablespoons Ginger; minced
¼ cup Orange juice
¼ cup Oyster sauce
4 Chicken breasts; whole with
½ pounds Mushrooms; shitake or
¼ cup Rice wine
2 tablespoons Honey
2 tablespoons Sesame oil
2 tablespoons Chili sauce
12 Tortillas; corn or wheat
½ cup Hoisin sauce



Combine barbecue sauce ingredients in a bowl and stir well. Marinate chicken in half of the sauce for at least 15 min but not longer than 2 hours. Clean mushrooms. Warm tortillas. Chinese wrappers may be used instead. Grill chicken (skin side down) over medium heat for about 6 min. Brush with marinade, turn and grill other side for another 6 min or until centers are no longer pink. Cut into strips. Meanwhile, brush the mushrooms with the reserved marinade and grill until they soften, about 3 min per side. If using portobello mushrooms, cut into strips. Serve tortillas, chicken, mushrooms and hoisin sauce for guests to assemble. Source: Calgary Herald, May 7, 1995 from a cooking class presented by Hugh Carpenter at the Benkris School of Culinary Arts Typed by Sharon Verrall Submitted By SHARON VERRALL On 05-07-95

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