I haven't tried these before but they look amazing and I can't wait to try it!
Tacos with a twist! Wrap up dinner using a super-fast stir-fry with chicken, veggies and sauce.
Prep Time:20 min
Start to Finish:20 min
Makes:4 servings
1tablespoon vegetable oil
1 1/4pounds boneless skinless chicken breasts, cut into thin strips
1bag (1 pound) frozen broccoli, red peppers, onions and mushrooms, thawed
1/2cup stir-fry sauce or your own concoction of soy sauce,brown sugar, etc.
1package (11.5 ounces) flour tortillas for burritos (8 tortillas; 8 inch)
Additional stir-fry sauce, if desired
1 1/4pounds boneless skinless chicken breasts, cut into thin strips
1bag (1 pound) frozen broccoli, red peppers, onions and mushrooms, thawed
1/2cup stir-fry sauce or your own concoction of soy sauce,brown sugar, etc.
1package (11.5 ounces) flour tortillas for burritos (8 tortillas; 8 inch)
Additional stir-fry sauce, if desired
1.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.
2.Cut vegetables into about 1/2-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 1/2 cup stir-fry sauce. Cook and stir about 2 minutes or until hot.
3.Spread about 1/2 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.
2.Cut vegetables into about 1/2-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 1/2 cup stir-fry sauce. Cook and stir about 2 minutes or until hot.
3.Spread about 1/2 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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