Chicken Stir-Fry Tacos

🥘 Ingredients

• black pepper
  1 tsp
• chopped chicken breast
  20 oz
• cilantro
  1 oz
• coleslaw mix
  6 oz
• cooking oil
  2 tsp
• crispy fried onions
  2 unit
• flour tortillas
  12 unit
• long green pepper
  1 unit
• mayonnaise
  4 tbsp
• paper towels
• rice wine vinegar
  1 tsp
• salt
  1 tsp
• sriracha
  1 tsp
• sugar
  2 tsp
• sweet soy glaze
  1/2 c

🍳 Cookware

• medium bowl
• large pan
• small bowl

1. 

   1

    Wash and dry all produce. Roughly chop cilantro . Halve, core, and thinly slice long green pepper . In a medium bowl , toss together coleslaw mix , half the rice wine vinegar (all for 4 servings), half the cilantro, 1 tsp sugar (2 tsp for 4), and a pinch of salt until thoroughly combined.

   cilantro: 1 oz, long green pepper: 1 unit, coleslaw mix: 6 oz, rice wine vinegar: 1 tsp, sugar: 2 tsp, salt: 1 tsp
2. 

   2

    Pat chopped chicken breast dry with paper towels and season all over with salt and black pepper . Heat a drizzle of cooking oil in a large pan over medium-high heat. Add green pepper and cook until slightly softened, ⏱️ 2-3 minutes . Add chicken and cook, stirring occasionally, until browned and cooked through, ⏱️ 4-6 minutes . Stir in sweet soy glaze and cook until everything is coated and glaze has thickened, ⏱️ 1-2 minutes . Remove from heat.

   chopped chicken breast: 20 oz, paper towels, black pepper: 1 tsp, cooking oil: 2 tsp, sweet soy glaze: 1/2 c
3. 

   3

    Meanwhile, in a small bowl , combine mayonnaise with sriracha to taste. Season with salt and pepper. Wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds .

   mayonnaise: 4 tbsp, sriracha: 1 tsp, flour tortillas: 12 unit
4. 

   4

    Divide tortillas between plates and fill with chicken mixture and slaw (draining first). Top with sriracha mayo, crispy fried onions , and remaining cilantro. Serve.

   crispy fried onions: 2 unit