FOR THE GINGER CHICKEN:
1/4 cup low-sodium soy sauce
2 tablespoons minced fresh ginger
2 cloves garlic, minced
1 tablespoon honey
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips
8 Old El Paso Flour Tortillas, for serving
Lime wedges, optional for serving
FOR THE SLAW:
1 cup finely chopped purple cabbage*
1/2 cup shredded carrots*
3 green onions, chopped
1/2 cup fresh cilantro, chopped
2 teaspoons extra-virgin olive oil
2 teaspoons rice vinegar
1 teaspoon low-sodium soy sauce
1 teaspoon honey
Prepare the chicken: Combine the soy sauce, ginger, garlic, honey, salt, black pepper, and red pepper flakes in a large ziptop bag or the bottom of a small baking dish. Add the chicken, seal the bag (if using), and toss to coat in the sauce. Set aside to marinate for 15 minutes.
Meanwhile, prepare the slaw: Add the cabbage, carrots, green onion, and cilantro to a large mixing bowl. Drizzle with the olive oil, rice vinegar, soy sauce, and honey. Toss to coat. Taste and adjust seasoning as desired.
When you’re ready to grill, preheat the grill to medium-high heat. Remove the chicken from the marinade. Grill until cooked through, about 7 to 10 minutes, turning a few times throughout. Serve inside flour tortillas, topped with the slaw and lime wedges as desired.
*To save time, I used bagged pre-shredded cabbage and pre-shredded carrots, both of which I found at our local grocery store. If you can’t find them, you can chop and grate your own for whole cabbage/carrots. Another time-saving option is the grater blade of a food processor.
Store leftovers in the refrigerator for up to 4 days.
Amount Per Serving: Calories: 397 Calories Total Fat: 11g Saturated Fat: 4g Cholesterol: 105mg Sodium: 1319mg Carbohydrates: 38g Fiber: 2g Sugar: 11g Protein: 36g