Thursday, March 3, 2011

Asian Tacos

Tacos with a twist! Wrap up dinner using a super-fast stir-fry with chicken, veggies and sauce.

Asian Tacos
Serves 4

1 tablespoon vegetable oil
1 ¼ lb boneless, skinless chicken breasts, cut into thin strips
1 bag (1 lb) fresh broccoli, red peppers and onions (or other combination),
½ cup stir fry sauce or Thai peanut sauce
1 package flour tortillas for burritos

In 10-inch skillet or wok, heat oil over high heat. Add chicken; cook and stir 3 to 4 minutes or until chicken is no longer pink in center. Remove from heat.

Cut vegetables into about ½ -inch pieces; add to chicken in skillet. Cook and stir over medium-high heat about 2 minutes or until vegetables are crisp-tender; drain. Add ½ cup stir-fry sauce. Cook and stir about 2 minutes or until hot.

Spread about ½ cup of the chicken mixture over half of each tortilla; fold tortillas in half. (Fold tortillas in half again if desired.) Serve with additional stir-fry sauce.

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