Chicken - Asian Chicken Tacos

By BlueSchmoo

www.eatbetteramerica.com

VARIATION: Omit Taco shells and use Butter lettuce leaves to make Lettuce wraps, and substitute Napa cabbage for Iceberg lettuce and maybe add some peanuts

Ingredients

• 1 box (4.6 oz) taco shells (12 shells)
• 3 boneless, skinless chicken breasts (3/4 lb), cut into thin bite-size strips
• 1 teaspoon grated ginger root
• 1 small clove garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 large green onion, sliced
• 1/2 teaspoon crushed red pepper flakes
• 1 1/2 cups shredded iceberg lettuce

Preparation

Step 1

1. If desired, heat taco shells as directed on box.

2. Heat large nonstick skillet over medium-high heat. Add chicken, gingerroot and garlic; cook 3 to 5 minutes, stirring frequently, until lightly browned.

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

4.To serve, place scant 1/4 cup chicken mixture in each taco shell. Top each with lettuce. Serve immediately.