Ingredients: 1/2 cup lite soy sauce 1 tablespoon cornstarch 2 teaspoons grated fresh ginger 4 boneless chicken breast halves, cut into thin strips 8 (11-inch) flour tortillas 2 tablespoons oil 1/4 teaspoon crushed red pepper flakes 2 garlic cloves, minced 1 each, thinly sliced: onion and red bell pepper 3 cups coleslaw mix, divided 1 bunch each: chives and cilantro Bottled plum sauce Bottled sweet and sour sauce

Recipe Info Rating: 0 Contributor: admin

Preheat oven to 300 degrees. Mix soy sauce, cornstarch and ginger in glass dish. Add chicken; stir to coat. Cover dish; marinate refrigerator 15 minutes. Wrap tortillas in foil and place in oven 15 minutes to warm. Or warm in microwave (see note). Heat oil in large skillet over medium-high heat. Remove chicken from marinade, drain and place in skillet; sprinkle with pepper flakes and garlic. Discard any leftover marinade.

Stir-fry 2 minutes. Add onion, bell pepper and 1 cup coleslaw mix. Stir and cook 3 minutes more or until chicken is no longer pink. On each tortilla, place equal portions of remaining coleslaw mix. Top with equal portions of chicken mixture. Roll tortillas, then slice diagonally through the center. If desired, tie each piece with a long strip of chive. Arrange on a bed of cilantro. Serve with plum sauce and sweet and sour sauce.