Asian Chicken Wraps

  • Yield: servings


2pounds boneless chicken breast or thighs
8ounces hoisin sauce
1/4cup toasted sesame oil
1/2cup soy sauce
1/4cup rice wine vinegar
4tablespoons dark brown sugar
1/2cup ketchup
1/3cup dry sherry
1tablespoon fresh ginger minced finely
5large cloves garlic minced
1teaspoon salt
2teaspoons Chinese five spice
1package rice paper wraps
1/2cup thinly sliced carrots
1/2cup bean sprouts
1/2cup napa cabbage shredded
Dipping sauce:
1/2cup Soy sauce
1tablespoon hoisin sauce
1/4teaspoon fresh ginger minced
1/4teaspoon Chinese five spice
2tablespoons sesame oil


  1. Preheat oven to 400F.
  2. Combine all wet ingrediants with spices and herbs and other dry ingrediants (does not include the vegetables)
  3. Cut chicken into 2 inch pieces to allow marinade to soak better into the chicken. Add chicken to a gallon sized ziplock bag. Pour marinade mixture over the chicken. Close the bag and shake the mixtute through the chicken to ensure all pieces are covered.
  4. Marinate chicken a minimum of 1-2 hours but it is much better if you can let it go overnight.
  5. Remove chicken from the marinade and place in a 9 x 13 baking pan. Cover with foil and bake for 30 minutes. Uncover chicken and bake until chicken is cooked through and no longer pink.
  6. To make dipping sauce combine soy sauce, hoisin sause, sesame oil and seasonings in a small bowl. Pour into a dipping bowl and serve along side of rolls.
  7. In a bowl combine carrots, napa cabbage and bean sprouts. Cut the chicken into fine strips or shred. Roll the chicken and vegtables in rice paper ( the amount depends on the size of the rice papers). Cut the rolls in half and serve with dipping sauce.