Monday, January 11, 2010


1 box taco shells (12)
3 boneless, skinless chicken breasts, cut into thin bite-size strips
1 teaspoon ground ginger
1 small clove garlic, minced
2 tablespoons soy sauce
1 tablespoon honey
1 large green onion, sliced
1/2 teaspoon crushed red pepper
1 1/2 cups shredded iceberg lettuce

1. Heat large nonstick skillet over medium-high heat. Add chicken, ginger and garlic; cook 3 to 5 minutes, stirring frequently until lightly browned.

2. Stir in soy sauce, honey, onion and red pepper to coat. Reduce heat to low; cover and cook 5 minutes, stirring occasionally, until chicken is no longer pink in center.

3. To serve, place a few pieces of chicken mixture in each taco shell. Top each with lettuce. Serve immediately.

* If you are making this for children you may want to skip the crushed red pepper.

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