Peking Chicken - cooking recipe

Ingredients

1 cup hoisin sauce
1/4 cup low sodium soy sauce
1/4 cup rice vinegar
1/4 cup honey
1 tablespoon grated peeled gingerroot
4 garlic cloves, minced
2 lbs boneless skinless chicken breast halves
1 tablespoon dark sesame oil, divided
8 (8 inch) flour tortillas
1 cup sliced green onion

Preparation

Combine first 6 ingredients in a medium bowl; stir well.
Reserve 1 cup hoisin sauce mixture; set aside.
Cut chicken diagonally across the grain into thin slices.
Add chicken to the remaining sauce mixture in bowl and stir well.
Cover and marinate in refrigerator up to 8 hours, stirring occasionally.
Remove chicken from bowl; discard marinade.
Coat a large nonstick skillet with cooking spray; add 1 1/2 teaspoons oil and place over medium-high heat until hot.
Add half of chicken; cook 5 minutes or until done.
Remove chicken and set aside.
Repeat procedure with remaining oil and chicken.
Warm tortillas.
Spread 2 tablespoons reserved hoisin sauce mixture down the center of each tortilla.
Arrange one-eighth of chicken slices and 2 tablespoons green onions down the center of each tortilla; roll up.