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Yucatan Thai Chicken Fajitas: Submitted by: Bell & Evans Poultry | Date Added: 31 May 2008
Listed in: Poultry

4 boneless, skinless Bell & Evans Chicken breast halves, cut in strips
1/4 cup toasted sunflower seed
Apricot-Hoisin sauce: recipe follows
8 flour tortillas (7-inch)
2 tablespoons chopped fresh mint
1 can (4 oz.) chopped green chilies
2 green onions, cut in 1-inch pieces
3 cups broccoli slaw mix
1/2 cup thinly sliced red bell pepper
2 tablespoons vegetable oil
1 teaspoon seasoned salt
mint sprigs

Cooking Instructions

Sprinkle Bell & Evans Chicken with seasoned salt. In large frypan, place vegetable oil over medium-high heat. Add Bell & Evans Chicken and cook, stirring, about 4 minutes or until tender. Add red pepper, broccoli slaw, green onions, chilies and mint; cook about 4 minutes longer, stirring. Warm tortillas according to package directions. Spread each tortilla with Apricot-Hoisin Sauce. Divide Bell & Evans Chicken mixture equally among tortillas, sprinkle with sunflower kernels, fold up and arrange on serving platter. Garnish with mint sprigs. Makes 4 servings.

Apricot-Hoisin Sauce:
In small bowl, mix together 1/3 cup hoisin sauce, 1/3 cup apricot preserves, 2 tablespoons peanut butter, 1/2 teaspoon dark sesame oil, 1 teaspoon minced garlic and 1/8 teaspoon pepper.


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Elegant Garlic Chicken For Two Curried Chicken & Spinach Salad Bell & Evans' Southwestern Oven-Fried Chicken Bell & Evans' Oven-fried Chicken In An Herbal Crust Braised Garlic Chicken and Spinach

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