Chinese Chicken Tacos
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Ingredients
- 1 lb. boneless chicken breasts
- 2 Tbsp. olive oil
- salt and pepper, to taste
- 1/2 cup Soy Vay® Toasted Sesame Dressing & Marinade
- 1 can bamboo shoots (8 oz.)
- 3 romaine lettuce leaves
- 2 green onions
- 1/4 cup peanuts
- 1/4 cup fresh cilantro
- 1 carrot
- 1 lime, for garnish
- 1 cup vegetable oil, for frying
- 8 large egg roll wrappers
Prep
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1.Preheat oven to 400°F.
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2.Rub both sides of the meat with olive oil and season with salt and pepper.
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3.Place the meat in a casserole dish or broiler pan and cook until juices run clear and an internal temperature of 165°F has been reached; about 10 minutes.
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4.Remove from the pan and shred the meat using 2 forks.
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5.In a large mixing bowl, combine the chicken with the Toasted Sesame sauce and mix until evenly coated.
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6.Cover and chill in the fridge until ready to use.
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7.Drain and cut the bamboo shoots into strips.
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8.Chop the lettuce, green onion, peanuts and cilantro.
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9.Grate the carrots.
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10.Slice the lime into small wedges.
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11.Heat the vegetable oil in a large frying pan over high heat.
Cook
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1.Fry the egg roll wrappers one at a time until lightly golden but still pliable.
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2.Fold in half to form a large triangle (like a hard taco shell) and continue frying until crisp.
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3.Drain on paper towels and repeat with remaining wrappers.
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4.Place the chicken mixture into the "shells" and top with the chopped veggies and peanuts.
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5.Garnish with limes.
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6.Serve immediately.
