Prep Time: 15 minutes
Cook Time: 18 minutes

Sauce

1/4 cup (125 ml) low-sodium soy sauce

1 tsp (5 ml) rice wine vinegar

1 Tbsp (15 ml) honey

1 1/2 tsp (7.5 ml) Epicure’s Minced Garlic

1 Tbsp (15 ml) minced Epicure’s Crystallized Ginger

2 Tbsp (30 ml) peanut butter

2 tsp (10 ml) sesame oil

6 taco shells or whole-wheat wraps

1 tsp (5 ml) vegetable oil

3 boneless, skinless, chicken breasts, cooked and sliced

1 cup (250 ml) vegetables – any kind

3 Tbsp (45 ml) Epicure’s Thai Seasoning

3/4 cup (175 ml) grated or matchstick carrots

1. In a small mixing bowl, combine sauce ingredients. Set aside.
2. Preheat oven to 250° F (120° C).
3. Warm taco shells on Epicure’s Baking Sheet for approximately 10 minutes. Set aside.
4. In Epicure’s Eclipse^® Coated Wok, heat oil over medium-high heat. Add chicken and vegetables and cook for approximately 2–4 minutes. Add Epicure’s Thai Seasoning and toss until well-combined.
5. To assemble, place tacos on plate. Spoon chicken mixture into tacos, then top with carrots. Drizzle sauce on top and enjoy!