Chicken Stir Fry Tacos

(2 servings) 4 servings

• 1. Prep

  Wash and dry all produce, except for shredded cabbage. Trim and then thinly slice green onions, separating the whites from the greens. Peel and mince ginger and garlic. Trim and peel carrot(s). Using a box grater, grate carrots on the largest holes. If you do not have a box grater, use a peeler and peel carrot into ribbons. Pick and rough chop the cilantro. Zest and then juice (1) 2 limes and cut remaining lime(s) into wedges.
• 2. Cook Rice

  Bring (1½C) 3C water to boil in a medium pot. Stir in white rice and (1t) 2t salt. Cover and reduce the heat to low. Simmer for 10-12 minutes until the water is absorbed.
• 3. Make Slaw

  Meanwhile, in a medium bowl, toss together the grated carrot, green part of green onion, red cabbage, ½ the cilantro, (1t) 2t sugar, white vinegar and a pinch of salt & pepper until well combined. Reserve for later.
• Pat chicken dry with paper towels and season with a pinch of salt & pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, for about 3-4 minutes. Add white part from green onions, ginger and garlic and continue to cook for an additional 2-3 minutes or until chicken is browned. Stir in sweet chili sauce and cook until the chicken is coated and sauce has thickened, 1-2 minutes.
• Add lime zest and juice and 1/2 of the chopped cilantro. Set aside remaining cilantro for later. Fluff flavored rice with a fork and cover with lid until ready to serve.
• Heat a drizzle of oil in large sauté pan over medium-low heat. Add tortillas to pan and heat for about 45 seconds on each side. Repeat the process until all tortillas are hot.
• Divide tortillas between plates and fill with chicken and slaw (draining any liquid first). Top with Firecracker sauce, remaining cilantro and crunchy tortilla strips, a wedge of lime and a side of cilantro-lime rice.

  Serve & Enjoy!