Ingredients
1/4 cup sugar1/4 cup creamy peanut butter3 tablespoons soy sauce2 to 3 tablespoons water2 garlic cloves, minced3/4 pound boneless skinless chicken breasts, cut into thin strips1/2 teaspoon garlic salt1/4 teaspoon pepper2 tablespoons canola oil, divided 4 cups broccoli coleslaw mix1 medium red onion, halved and thinly sliced1 teaspoon minced fresh gingerroot6 flour tortillas (8 inches), warmed
Preparation
Whisk first 5 ingredients until blended. Toss chicken with garlic salt and pepper.
In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 3-4 minutes. Remove from pan; keep warm.
In same pan, heat remaining oil over medium-high heat; stir-fry coleslaw mix, onion and ginger until broccoli is crisp-tender, 2-3 minutes. Stir in peanut butter mixture. Serve chicken and vegetable mixture in tortillas.
