Categories: Sandwiches
Ingredients
- 1/4 cup sugar
- 1/4 cup creamy peanut butter
- 3 tbsp. soy sauce
- 2-3 tbsp. water
- 2 garlic cloves, minced
- 3/4 lb. chicken breasts, cut into thin strips
- 1/2 tsp garlic salt
- 1/4 tsp pepper
- 2 tbsp. canola oil, divided
- 4 cups broccoli coleslaw mix
- 1 medium red onion, halved and thinly sliced
- 1 tsp minced fresh ginger
- 6 flour tortillas, warmed
Directions
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Whisk first 5 ingredients until blended. Toss chicken with garlic salt and pepper.
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In a large nonstick skillet, heat 1 tbsp. oil over medium-high heat; stir-fry chicken until no longer pink, 3-4 minutes. Remove from skillet; keep warm.
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In same pan, heat remaining oil over medium-high heat; stir-fry the coleslaw mix, onion and ginger until broccoli is crisp-tender, 2-3 minutes. Stir in the peanut butter mixture. To serve, spoon vegetable mixture and chicken into tortillas.