Post by marlaoh on Dec 23, 2003 8:06:49 GMT -6
Thai Chicken-Broccoli Wraps
• 6 8- to 10-inch plain, red, and/or green flour tortillas
• 1/2 teaspoon garlic salt
• 1/4 to 1/2 teaspoon pepper
• 3/4 pound skinless, boneless chicken breast strips for stir-frying
• 1 tablespoon cooking oil
• 4 cups packaged shredded broccoli (broccoli slaw mix)
• 1 medium red onion, cut into thin wedges
• 1 teaspoon grated fresh ginger
• 1 recipe Peanut Sauce (recipe follows)
1. Wrap tortillas in paper towels. Microwave on high power for 30 seconds to soften. (Or, wrap tortillas in foil. Heat in a 350 degree F. oven for 10 minutes.)
2. In a small bowl combine garlic salt and pepper. Add chicken; toss to coat evenly. In a large skillet cook and stir seasoned chicken in hot oil over medium-high heat for 2 to 3 minutes or until cooked through. Remove from skillet; keep warm. Add broccoli, onion, and ginger to skillet. Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender.
3. To assemble, spread each tortilla with about 1 tablespoon Peanut Sauce. Top with chicken strips and vegetable mixture. Roll up each tortilla, securing with a toothpick. Serve immediately with remaining sauce. Makes 6 servings.
Peanut Sauce: In a small saucepan combine 1/4 cup sugar, 1/4 cup creamy peanut butter, 3 tablespoons soy sauce, 3 tablespoons water, 2 tablespoons cooking oil, and 1 teaspoon bottled minced garlic. Heat until sugar is dissolved, stirring frequently. Makes about 2/3 cup.
• 6 8- to 10-inch plain, red, and/or green flour tortillas
• 1/2 teaspoon garlic salt
• 1/4 to 1/2 teaspoon pepper
• 3/4 pound skinless, boneless chicken breast strips for stir-frying
• 1 tablespoon cooking oil
• 4 cups packaged shredded broccoli (broccoli slaw mix)
• 1 medium red onion, cut into thin wedges
• 1 teaspoon grated fresh ginger
• 1 recipe Peanut Sauce (recipe follows)
1. Wrap tortillas in paper towels. Microwave on high power for 30 seconds to soften. (Or, wrap tortillas in foil. Heat in a 350 degree F. oven for 10 minutes.)
2. In a small bowl combine garlic salt and pepper. Add chicken; toss to coat evenly. In a large skillet cook and stir seasoned chicken in hot oil over medium-high heat for 2 to 3 minutes or until cooked through. Remove from skillet; keep warm. Add broccoli, onion, and ginger to skillet. Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender.
3. To assemble, spread each tortilla with about 1 tablespoon Peanut Sauce. Top with chicken strips and vegetable mixture. Roll up each tortilla, securing with a toothpick. Serve immediately with remaining sauce. Makes 6 servings.
Peanut Sauce: In a small saucepan combine 1/4 cup sugar, 1/4 cup creamy peanut butter, 3 tablespoons soy sauce, 3 tablespoons water, 2 tablespoons cooking oil, and 1 teaspoon bottled minced garlic. Heat until sugar is dissolved, stirring frequently. Makes about 2/3 cup.