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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I made this recipe when I was visiting my family on the Mainland. It's fast and delicious. Ingredients:
1/2 teaspoon cornstarch |
2 teaspoons soy sauce |
3 tablespoons plum jam |
1/2 teaspoon cider vinegar |
1/4 teaspoon ground ginger |
1/8 teaspoon garlic powder |
1/8 teaspoon ground mustard |
1/2 pound boneless skinless chicken breasts, cut into strips |
2 teaspoons olive oil |
3 cups (6 ounces) coleslaw mix |
4 flour tortillas (8 inches), warmed |
Directions:
1. In a bowl, combine cornstarch and soy sauce until smooth. Stir in jam, vinegar, ginger, garlic powder and mustard. Mix well; set aside. In a skillet, cook chicken in oil until no longer pink. Add jam mixture and coleslaw mix, cook until coleslaw is crisp-tender. Spoon into tortilla; roll up. Yield: 2 servings.
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