Thai Peanut Chick…
Ingredients
  • 2 boneless, skinless chicken breasts
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons honey
  • 2 tablespoons sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 4 large flour tortillas
Related recipes

Sesame-Ginger Dressing

Asian Stir-Fry Sauce

Cold Sesame Noodles with Cucumber Salad

Duck Sauce

Ginger Sesame Noodles

Thai Peanut Sauce

Steps
  1. In a shallow dish, combine the soy sauce, honey, sesame oil, rice vinegar, garlic powder and ginger.
  2. Add the chicken breasts and turn to coat. Marinate for at least 30 minutes.
  3. Heat a large skillet over medium-high heat. Add the chicken and marinade and cook for 8 minutes per side or until cooked through.
  4. Remove the chicken from the skillet and let cool slightly before slicing into thin strips.
  5. Lay out each tortilla on a flat surface. Divide the sliced chicken between the four tortillas.
  6. Top with desired toppings (shredded lettuce, carrots, cucumbers, red onion, cilantro and/or avocado) and drizzle with peanut sauce.
  7. Roll up each wrap tightly and slice in half.
Tags
Thai
Peanut
Chicken
Wraps
Marinade
Soy Sauce
Honey
Sesame Oil
Rice Vinegar
Garlic Powder
Ginger
HomeTerms of ServicePrivacy Policy
Copyright 2023 Ben Bergstein