As you’ve probably noticed, we eat a lot of chicken. I’m always looking for new ways and wanted to try something different. This recipe is very quick and would be great in the summer (which I can’t wait for!).
3/4 lb skinless, boneless chicken breast strips
1/4 tsp garlic salt
1/8 tsp black pepper
2 cups packaged broccoli slaw
1/2 tsp ground ginger
3 Tbsp creamy peanut butter
1 Tbsp reduced-sodium soy sauce
1/2 tsp minced garlic
3 – 10 inch whole wheat tortillas, warmed
Sprinkle chicken strips with garlic salt and pepper. Coat a skillet with non-stick cooking spray. Add chicken and cook over medium-high heat for 2-3 minutes or until no longer pink. Remove from pan, keep warm.
Add broccoli and 1/4 teaspoon of the ground ginger to skillet. Cook and stir for 2-3 minutes or until vegetables are crisp-tender.
In a small saucepan, combine peanut butter, 2 tablespoons of water, soy sauce, minced garlic and the remaining ginger. Heat over low heat until smooth, whisking constantly.
To assemble, spread tortillas with peanut sauce. Top with chicken strips and vegetable mixture. Roll up each tortilla, securing with a toothpick. Cut in half and serve immediately.
Recipe from May 2009 Fitness Magazine