- Serves: 4
- Ingredient Notes: Dairy-free, Egg-free, Gluten-free, Tree nut-free
- Each serving
- 440 cal
- 14g fat (2.5g sat)
- 95mg chol
- 470mg sodium
- 39g carb
- 5g fiber
- 7g sugars
- 42g protein
Ingredients
- 1 tablespoon tamari
- 1 tablespoon white wine
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 pound boneless, skinless chicken breasts, cut into strips
- 1 tablespoon toasted sesame or high-heat oil
- 1/2 red bell pepper, seeded and sliced
- 1/2 yellow bell pepper, seeded and sliced
- 1/2 onion, sliced
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes, or to taste
- 2 tablespoons rice or white vinegar
- 2 teaspoons sugar
- Corn tortillas, warmed
- 3 green onions, sliced
- 1/4 cup roasted peanuts
Directions
In a small bowl, mix together tamari, white wine, cornstarch and water. Pour over chicken and marinate in the refrigerator for 30 minutes.
Heat oil in a wok or large skillet over medium-high heat. Add bell peppers and onions; cook until softened, 3 to 5 minutes. Stir in garlic and red pepper flakes and cook 1 minute more; remove vegetables from the pan. Add chicken with marinade, vinegar and sugar; cook, stirring, until chicken is cooked through, 5 to 7 minutes.
Divide chicken evenly between warmed tortillas and top with pepper mixture, green onions and peanuts.
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