Cook’s notes: Use a cut-up rotisserie chicken for an even faster weeknight meal. I reduced the sugar by a great deal and switched out soy sauce for coconut aminos to bring down the sodium.
|Sauce||1 Tablespoon sugar
1/4 cup creamy peanut butter
3 Tablespoons coconut aminos (or low-sodium soy sauce)
2 to 3 Tablespoons water
2 garlic cloves, minced
|Chicken||Either 3/4 lb. boneless skinless chicken breasts or
1 rotisserie chicken, skin and bones removed
|Stir-fry vegetables|| 4 cups broccoli coleslaw mix
1/2 red onion, thinly sliced
1 teaspoon minced fresh gingerroot (jarred OK to use)
|Tacos||6 soft flour or corn tortillas (8-inch size), any flavor
Lime wedges for garnish.
Whisk the sauce ingredients together.
Prepare the chicken. Set cooked chicken aside.
- If you are cooking chicken, cut chicken breasts into strips. Season with garlic salt and pepper to taste. Heat olive oil in skillet, and stir-fry chicken strips over medium heat until no longer pink, 3 to 4 minutes.
- If you are using rotisserie chicken, cut the chicken breast meat into strips. Save the dark meat for another meal.
Stir fry the vegetables in the same skillet you cooked the chicken in. Cook until vegetables are tender, about 3 minutes.
Warm the tortillas. Stir in peanut butter sauce into the broccoli mixture. Spoon into warm flour tortillas and top with cooked chicken. Squeeze fresh limes onto tacos.
Source: Adapted from a recipe by Trudy Williams in Taste of Home Simple & Delicious, February/March 2017.