Ingredients
1lbboneless skinless chicken breasts,cut into bite-sized pieces
3tbsprice vinegar
1tbspsoy sauce
salt and pepper
2tbspolive oil
6small tortillas
2cupsshredded cabbage
1cupbean sprouts
½cupThai peanut sauce,homemade or storebought
1cupfresh cilantro,chopped
½cupgreen onions,thinly sliced
Preparation
In a large bowl or a Ziplock bag, toss the bite-sized chicken pieces with the rice vinegar and soy sauce until evenly coated. Let marinate for anywhere from 15 minutes to 4 hours.
In a large saucepan, heat oil over medium-high heat. Remove chicken from marinade with a slotted spoon, and add to pan. Season immediately with salt and pepper. Saute for 5 to 7 minutes, turning occasionally, until the chicken is cooked through and no longer pink inside. Remove chicken from pan and set aside.
Lay out tortillas on a work surface. Portion out the shredded cabbage, bean sprouts and cooked chicken into the center of each tortilla. Drizzle the chicken in each tortilla with Thai peanut sauce. Then top with cilantro and green onions.
Serve immediately.
