Five spice chicken & scallion wraps
You guys!!! I love this one! It’s kind of Peking-ish…but weeknight-lightening fast.
Five spice is a blend of cinnamon + fennel seed + star anise + cloves + sichuan peppercorns. It can be found in the spice aisle of any grocery store and it is so flavorful.
Vegan swap: Chinese eggplant or shiitake mushrooms
GF swap: use rice paper or nori for wrap
Winner winner….you know the rest.
XO, km
THE DISH:
five spice chicken & scallion wraps | serves 4
THE STUFF:
1 tbsp hoisin, plus more for serving
1 tbsp soy sauce or tamari
1 tbsp honey
1 tsp five spice powder
2 tsp orange zest
5 boneless chicken thighs, skin ON
1 tbsp canola or vegetable oil
Scallions, cut into 1-inch pieces
Small flour tortillas, warmed
THE HOW-TO:
THE HOW-TO:
Preheat the oven to 400 F.
In a mixing bowl, combine the hoisin, soy sauce, honey, five spice and orange zest. Add the chicken thighs and stir until completely coated. Transfer the bowl to the refrigerator to marinate for 1 hour.
Heat the canola or vegetable oil in an oven-proof skillet over medium-high heat. Add the chicken thighs, skin side down and allow to cook, without moving them, for 6 minutes. Flip them over and transfer the skillet to the oven. Cook through, about 15 minutes. When cool enough to handle, thinly slice.
To serve, spread hoisin in tortilla and top with a few slices of chicken and scallions. Boom!