Ingredients:

  • 1.5 lbs Chicken Breast, cut into 1-inch strips
  • 2 tbsp Cornstarch
  • 1 tsp Garlic Powder
  • 0.5 tsp Sea Salt
  • 2 tbsp Neutral Oil
  • 0.5 cup Thai Sweet Chili Sauce
  • 1 tbsp Soy Sauce
  • 1 tsp Fresh Ginger, grated
  • 1 Lime, juiced
  • 1 cup Cooked Jasmine Rice
  • 4 Large Flour Tortillas
  • 2 cups Romaine Lettuce, shredded
  • 1 Large Carrot, julienned
  • 0.5 English Cucumber, sliced into matchsticks
  • 0.25 cup Fresh Cilantro, chopped

Instructions:

  1. Dry the 1.5 lbs chicken breast with paper towels.
  2. Toss the chicken strips with 2 tbsp cornstarch, 1 tsp garlic powder, and 0.5 tsp sea salt until fully coated.
  3. Add 2 tbsp neutral oil to your skillet over medium high heat. Wait until the oil shimmers and barely smokes.
  4. Add chicken in a single layer. Cook for 3-4 minutes until golden and crisp.
  5. Turn the chicken and cook for another 3 minutes until the center is opaque and firm.
  6. Lower the heat and pour in the 0.5 cup Thai sweet chili sauce, 1 tbsp soy sauce, and 1 tsp fresh ginger.
  7. Stir for 1-2 minutes until the sauce thickens and clings to the chicken.
  8. Squeeze the juice from 1 lime over the mixture and stir.
  9. Warm the 4 large flour tortillas in a dry pan for 15 seconds.
  10. Layer 0.25 cup jasmine rice, then the chicken, shredded romaine, julienned carrots, cucumber matchsticks, and 0.25 cup cilantro.