Wushu Chicken Tacos
- Preparation Time: 5 minutes
- Total Cooking time: 20 minutes
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| Amount | Measure | Ingredients |
|---|---|---|
| 1 | 1/8-inch thick | slice fresh ginger, peeled and cut in half |
| 2 | cloves | garlic, peeled |
| 2 | Tbsp | Jif Creamy Peanut Butter |
| 1 | Tbsp | soy sauce |
| 1/4 | tsp | chili paste with garlic, or to taste |
| 2 1/2 | tsp | sugar |
| 2 1/2 | tsp | Worcestershire sauce |
| 2 1/4 | tsp | sesame oil |
| 3 1/2 | tsp | water |
To prepare:
- Chop ginger and garlic in a small food processor as finely as possible. Add remaining sauce ingredients and process until sauce is completely smooth. If sauce is too thick, add more water, a little at a time. If sauce is too thin, add more peanut butter. Toss about half the sauce with the chicken and put aside in a covered bowl.
- Boil about 1 inch of water in a large skillet; add asparagus. Cover skillet and turn off heat. In 1-2 minutes, lift off cover and remove asparagus using tongs.
- Place squash pieces into a microwave-safe bowl; add a little water. Cover with plastic wrap and microwave on high about 2-3 minutes. Let cool slightly; carefully drain off water.
- Microwave tortillas on high about 15 seconds, or until tortillas are warm and are pliable. Put chicken on tortillas, top with asparagus and squash; drizzle with additional peanut butter sauce. Serve with lime wedges, if desired.
