- 2 tablespoons canola oil
- 1/2 onion, diced
- 2 garlic cloves, diced
- 1/2 teaspoon fresh ginger, diced
- 1/2 lb. chicken breast, cut into bite size pieces
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried coriander
- 1/2 teaspoon dried thyme
- 3 teaspoons soy sauce
- 2 teaspoons hoisin sauce
- 1 teaspoon chili garlic sauce
- 1 teaspoon honey
- 12 corn tortillas
- 2 green onions, diced
- 1 cup cabbage, shredded
In a large frying pan, bring the oil up to medium to high heat. Sauté the onion, garlic and ginger for 1-2 minutes. Coat the chicken with onion powder, garlic powder, coriander and thyme. Add chicken to pan; cook for 7-8 minutes or until done. In a small bowl, combine the soy sauce, hoisin, chili garlic and honey. Add the mixture to the pan. Cook for 1-2 minutes. Place some of the chicken mixture in each tortilla. Top with green onions and cabbage.
