1 tablespoon vegetable oil
1 1/4 lb boneless skinless chicken breasts, cut into thin strips
1 bag (1 lb) frozen broccoli, red peppers, onions and mushrooms (or other combination), thawed
1/2 cup stir-fry sauce
1 package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch)
Additional stir-fry sauce, if desired
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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.
| Yield: | 4 servings | |||
| Prep Time: | 0 hr 10 mins | |||
| Cook Time: | 0 hr 10 mins | |||
| Ready In: | 0 hr 10 mins | |||
| Category: | Main Course | |||
| Main Ingredient: | Chicken | |||
| Cooking Method: | Stir Frying |
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| Recipe Tags: | asian | taco | tacos | chicken |
Chef's Note & Story
Heat-resistant, nonstick spoons and turners make it easy to toss food in a skillet or wok for quick-frying and to remove food from the skillet.
Want a flavor boost? Add 2 cloves garlic, finely chopped, and 1 teaspoon grated gingerroot to the skillet with the chicken.
*A hint to a crisper taco after you put all ingredients in, put them on a non-stick cookie sheet and bake for 10-15 minutes at 425 degrees.
Another day to enjoy with Asian Tacos... I Love it.