Can someone with Mastercook please post the.....

[Terri-Lynn]

Hoisin Barbeque chicken recipe it is from January/February but not sure which year.

Thanks

Terri

[wallycat]

This is from april....I'll keep searching for Jan/feb...



* Exported from MasterCook *

Peking Chicken

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cooking Light 1996 Poultry


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup hoisin sauce
1/4 cup low-sodium soy sauce
1/4 cup rice vinegar
1/4 cup honey
1 tablespoon ginger root -- peeled, and grated
4 cloves garlic -- minced
2 pounds boneless, skinless chicken breast halves
Vegetable cooking spray
1 tablespoon dark sesame oil -- divided
8 flour tortillas -- 8" in diameter
1 cup sliced green onions

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 from skillet, and set aside. Repeat procedure with remaining oil and chicken. Warm tortillas according to package directions. Spread 2 tablespoons reserved hoisin sauce mixture down the center of each tortilla.

Source:
"Cooking Light, April 1996, page 96"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 498 Calories; 11g Fat (19.8% calories from fat); 33g Protein; 66g Carbohydrate; 4g Dietary Fiber; 70mg Cholesterol; 1224mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 1 1/2 Other Carbohydrates.

NOTES : Peking duck is simplified and made healthier by using chicken. We've also substituted flour tortillas for the customary Mandarin pancakes. To serve, arrange one-eighth of chicken slices and 2 tablespoons green onions down the center of each tortilla; roll up.
Nutr. Assoc. : 0 0 0 0 630 0 9208 0 0 0 0

[funnybone]

Here it is from last year.

Hoisin Barbecued Chicken

Hoisin sauce is the base of this simple barbecue sauce that's seasoned with garlic. The chicken marinates in the barbecue sauce for at least eight hours.

This recipe can be found on page 34 of Cooking Light Annual Recipes 2002.

Ingredients
Barbecue sauce:
2/3 cup hoisin sauce
3 tablespoons rice wine or sake
3 tablespoons low-sodium soy sauce
3 tablespoons ketchup
2 tablespoons brown sugar
1 tablespoon minced garlic
Remaining ingredients:
8 chicken drumsticks, skinned and trimmed (about 2 pounds)
8 chicken thighs, skinned and trimmed (about 2 pounds)
Cooking spray


Directions
To prepare barbecue sauce, combine first 6 ingredients in a medium bowl. Place 3/4 cup sauce in a large bowl; cover and chill remaining barbecue sauce.
Add chicken to barbecue sauce in large bowl; toss to coat. Cover and marinate in refrigerator 8 hours or overnight.
Preheat oven to 375°.
Remove chicken from bowl; reserve marinade. Place chicken on a broiler pan coated with cooking spray. Bake at 375° for 30 minutes. Turn chicken; baste with reserved marinade. Bake an additional 20 minutes or until done. Discard marinade.
Bring remaining 3/4 cup barbecue sauce to a boil in a small saucepan; reduce heat, and cook until slightly thick and reduced to about 1/2 cup (about 5 minutes). Drizzle chicken with sauce.


Preparation Time: 484 minutes

Cooking Time: 50 minutes

Servings/Serving Size: Yield: 8 servings (serving size: 1 drumstick, 1 thigh, and about 1 tablespoon sauce).


Nutrition Facts (per Serving):
241 calories; 17.8 g carbohydrates; 97 mg cholesterol; 6.1 g fat; 727 mg sodium; 26.6 g protein; 26 mg calcium; 1.7 mg iron; 0.7 g fiber

[wallycat]

Maybe this is it:

Hoisin Barbecued Chicken

Hoisin sauce is the base of this simple barbecue sauce that's seasoned with garlic. The chicken marinates in the barbecue sauce for at least eight hours.

This recipe can be found on page 34 of Cooking Light Annual Recipes 2002.


Ingredients
Barbecue sauce:
2/3 cup hoisin sauce
3 tablespoons rice wine or sake
3 tablespoons low-sodium soy sauce
3 tablespoons ketchup
2 tablespoons brown sugar
1 tablespoon minced garlic
Remaining ingredients:
8 chicken drumsticks, skinned and trimmed (about 2 pounds)
8 chicken thighs, skinned and trimmed (about 2 pounds)
Cooking spray


Directions
To prepare barbecue sauce, combine first 6 ingredients in a medium bowl. Place 3/4 cup sauce in a large bowl; cover and chill remaining barbecue sauce.
Add chicken to barbecue sauce in large bowl; toss to coat. Cover and marinate in refrigerator 8 hours or overnight.
Preheat oven to 375°.
Remove chicken from bowl; reserve marinade. Place chicken on a broiler pan coated with cooking spray. Bake at 375° for 30 minutes. Turn chicken; baste with reserved marinade. Bake an additional 20 minutes or until done. Discard marinade.
Bring remaining 3/4 cup barbecue sauce to a boil in a small saucepan; reduce heat, and cook until slightly thick and reduced to about 1/2 cup (about 5 minutes). Drizzle chicken with sauce.


Preparation Time: 484 minutes

Cooking Time: 50 minutes

Servings/Serving Size: Yield: 8 servings (serving size: 1 drumstick, 1 thigh, and about 1 tablespoon sauce).


Nutrition Facts (per Serving):
241 calories; 17.8 g carbohydrates; 97 mg cholesterol; 6.1 g fat; 727 mg sodium; 26.6 g protein; 26 mg calcium; 1.7 mg iron; 0.7 g fiber

[Terri-Lynn]

Thanks Erika and Wallycat, we had this Friday night and it is definitely worth sharing with my SIL. It was sooooo good the boys asked if I can make it everynight.

That Peking chicken looks really great too, so what a bonus I have a new recipe to try out as well!!

Thanks

Terri