Ingredients

The following ingredients have 4 Servings
  • 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)
  • 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

Instruction

  • 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.