Tonight I’m making tacos, but I want something special and we’ve had a lot of Mexican food as of late. I don’t really have time to make dinner as my life has shifted into military precision for the remainder of the month. I’m finishing my substantive edit and editing for technical data on my book all day. My oldest son is finishing out his freshman projects in all advanced classes, it’s homework central around here. My youngest son is finishing out elementary school and his school is planning an insane amount of celebratory events. I have to figure out how to dress him up like Ulysses S. Grant tonight and send the costume with him tomorrow. We ate out last night because of his gifted class presentation night. I need to make dinner today. My husband has an evening meeting, so dinner should be quick and early. Chinese chicken tacos are the perfect choice for my mealtime dilemma.
Chinese Chicken Tacos
These tacos are quick, easy, inexpensive to make, and so delicious. Each is about 125 calories, so you could easily have 2-3 for a nice surprisingly low-calorie meal.
Makes 12 tacos
12 crispy taco shells
3 boneless skinless chicken breasts
1 tsp. fresh ginger, grated
1 garlic clove, minced
2 Tbsp. low sodium soy sauce
1 Tbsp. honey
1 green onion, thinly sliced
2 cups shredded lettuce
4 Tbsp. Oriental dressing (recipe below)
Prepare taco shells in oven according to package directions.
Trim all exterior fat from chicken and slice into thin strips.
Heat a nonstick large skillet over medium-high heat and add chicken, ginger and garlic, stirring frequently until browned. Reduce heat to low and add soy sauce, honey, and green onions. Stir to coat chicken. Cover and cook for 5 more minutes, stirring occasionally.
Serve chicken filling in taco shells topped with lettuce and 1 tsp. Asian dressing. Drizzle with Sriracha if desired.
I came up with this dressing using a few Asian ingredients several years ago. It’s so full of flavor and works well in stir-fries or as a marinade too.
Makes about 1 cup
¼ cup rice vinegar
1 Tbsp. toasted sesame oil
1 tsp. soy sauce
1 tsp. Dijon mustard
1 tsp. honey
1 tsp. ginger
½ cup water
Place all ingredients in a lidded bottle. Shake until combined and serve. Store in refrigerator for up to 2 weeks.
Nutritional Information for Oriental Dressing
|Calories per Serving||23|
Nutritional Information For Chinese Chicken Tacos
|Calories per Serving||125|