Ingredients:

  • 1 lb chicken breast, thinly sliced into strips
  • 1 tbsp neutral oil
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1/3 cup creamy peanut butter
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 3 tbsp warm water
  • 2 cups shredded cabbage
  • 1/2 cup carrots, matchstick-cut
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup crushed peanuts
  • 2 green onions, thinly sliced
  • 4 large flour tortillas

Instructions:

  1. Heat neutral oil in a large skillet over medium-high heat. Add chicken strips in a single layer and sear for 3 minutes without moving to develop a golden crust. Flip and cook for another 3 minutes until cooked through. Stir in grated ginger and minced garlic during the last minute of cooking.
  2. In a medium glass bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, and sesame oil. Gradually add warm water one tablespoon at a time until the sauce reaches a pourable, creamy consistency.
  3. In a separate bowl, toss together the shredded cabbage, matchstick carrots, and chopped cilantro to create the slaw base.
  4. Remove the skillet from heat and toss the cooked chicken with half of the prepared peanut sauce to glaze the protein evenly.
  5. To assemble, lay out the flour tortillas. Distribute the glazed chicken and slaw mixture evenly among the tortillas. Drizzle with the remaining sauce and garnish with crushed peanuts and sliced green onions. Fold and serve immediately.