Barbecued chicken breasts and grilled mushrooms
4 servings
Ingredients
| Quantity | 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 | |
| Skin | ||
| ½ | pounds | Mushrooms; shitake or |
| ¼ | cup | Rice wine |
| 2 | tablespoons | Honey |
| 2 | tablespoons | Sesame oil |
| 2 | tablespoons | Chili sauce |
| Portobello | ||
| 12 | Tortillas; corn or wheat | |
| ½ | cup | Hoisin sauce |
Directions
CHINESE BARBECUE SAUCE
CHICKEN AND MUSHROOMS
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