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

1. Whisk first 5 ingredients until blended. Toss chicken with garlic salt and pepper.

2. 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.

3. 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.

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