Chicken Stir-Fry Tacos

🥘 Ingredients

• black pepper
  ¼ tsp
• chopped chicken breast
  10 oz
• cilantro
  ¼ cup
• coleslaw mix
  2 c
• cooking oil
  2 tbsp
• crispy fried onions
  2 tbsp
• flour tortillas
  4 pieces
• long green pepper
  1 unit
• mayonnaise
  2 tbsp
• rice wine vinegar
  2 tbsp
• salt
  ½ tsp, ½ tsp
• sriracha
  1 tsp
• sugar
  1 tsp
• sweet soy glaze
  4 tbsp

🍳 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 , half the cilantro, 1 tsp sugar , and a pinch of salt until thoroughly combined. Set aside.

   cilantro: ¼ cup, long green pepper: 1 unit, coleslaw mix: 2 c, rice wine vinegar: 2 tbsp, sugar: 1 tsp, salt: ½ 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 ⏱️ 3 minutes . Add chicken and cook, stirring occasionally, until browned and cooked through ⏱️ 6 minutes . Stir in sweet soy glaze and cook until everything is coated and glaze has thickened ⏱️ 2 minutes . Remove from heat.

   chopped chicken breast: 10 oz, salt: ½ tsp, black pepper: ¼ tsp, cooking oil: 2 tbsp, sweet soy glaze: 4 tbsp
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: 2 tbsp, sriracha: 1 tsp, flour tortillas: 4 pieces
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 tbsp