Spicy Chinese Chicken Tacos

By ctaubenheim

From Fast & Healthy Magazine

NOTE: Maybe add peppers and/or mushrooms to chicken
Also, add cheese along with the lettuce

Ingredients

• 1 box 94.6oz) Old El Paso white corn or regular taco shells (12 shells)
• 3 boneless skinless chicken breast halves, cut into thin bite size
• strips
• 1 tsp grated gingerroot
• 1 small clove garlic, minced
• 2 Tbsp soy sauce
• 1 Tbsp honey
• 1 large green onion, sliced (1 1/2 Tbsp)
• 1/2 tsp crushed red pepper flakes
• 1 1/2 cups shredded lettuce

Preparation

Step 1

Heat tacos hells as directed on box.

Meanwhile, heat 10 inch nonstick skillet over medium high heat. Add chicken, gingerroot and garlic; cook 3 to 5 minutes, stirring frequently, until lightly browned.

Reduce heat to low. Stir in soy sauce, honey, onion and crushed red pepper flakes to coat. Cover; cook 5 minutes, stirring occasionally, until chicken is no longer pink in center.

To serve, spoon about 1/4 cup chicken mixture into each warm taco shell. Top each with lettuce.