(2 servings) 4 servings

• *Contains Coconut
• Wash and dry all produce except for shredded cabbage. Trim and 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 cilantro. Zest and then juice (1) 2 limes in a small bowl and cut remaining lime(s) into wedges.
• 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 all the water is absorbed.
• In a medium bowl, toss together the grated carrots, green part of green onion, shredded cabbage, ½ the cilantro, (1t) 2t sugar, (2) 4 packets of 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 sauté 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 has browned. Stir in the Safer Plate Sweet Sauce and cook until the chicken is coated, and sauce has thickened, about 1-2 minutes. ½
• Add lime zest and juice and ½ of the chopped cilantro to the cooked rice. 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 one at a time to the pan and heat for about 45 seconds on each side. Repeat the process until all tortillas are warm.
• Place tortilla on a plate and fill with chicken and slaw (draining any liquid first). Top with firecracker sauce, crunchy tortilla strips, a wedge of lime and a side of cilantro-lime rice.

  Serve & enjoy!