½ teaspoon garlic salt
¼ to ½ teaspoon pepper
12 oz skinless, boneless chicken, sliced into strips
1 Tablespoon cooking oil
4 cups packaged shredded broccoli (broccoli slaw mix)
1 medium onion, cut into thin slices
1 teaspoon grated fresh ginger
1 recipe Peanut Sauce
Wrap tortillas in foil and warm in oven. Meanwhile, in a medium mixing bowl combine garlic salt and pepper. Add chicken strips, tossing to coat evenly.
In a large skillet, heat oil. Cook and stir seasoned chicken in hot oil over medium-high heat for 2 to 3 minutes or until no longer pink. Remove chicken from skillet; keep warm.
Add broccoli, onion, and ginger to skillet.
This bottled minced ginger is one of my favorite finds/secret weapons. I’m never without it now.
Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender. Remove from heat.
To assemble, spread each tortilla with veggie mix, chicken and about 1 tablespoon Peanut Sauce.
Roll each tortilla, securing with a toothpick if necessary. Serve immediately with extra Peanut Sauce on the side.
- ¼ cup sugar
- ¼ cup creamy peanut butter
- 3 Tablespoons soy sauce
- 3 Tablespoons water
- 2 Tablespoons cooking oil
- 1 teaspoon bottle minced garlic
In a small saucepan, combine all ingredients and heat until sugar is dissolved, stirring frequently and removing from heat as soon as all ingredients have melded together.
My hints: A warning, don’t worry when you first start mixing it all together. It’ll look scary:But pretty soon, it’ll all melt and blend together really nicely.
Also, you can use powdered ginger in a pinch. I’ve done it before and it works just fine.