Stir Fry Tacos

This recipe was just too good to keep to myself. I had the itch for a little something new and different for dinner last night, so I just made something up... not to brag but...|

oh.em.gee.

If I could have given myself a fist-pound, I would have.

Matt loved it and I actually ate two of these, even though I don't normally have much of an appetite at night. I am hesitant, however, to even call this a "recipe". I inherited my grandmother's keen sense of "a dash" and "a tad" and "to taste", so forgive the vague instructions!

Stir Fry Tacos

-Chicken tenderloins
-assorted "stir fry" veggies (snap peas, carrots, mushrooms, peppers, broccoli, etc)
-jasmine rice
-tortillas
-ginger
-cilantro
-soy sauce
-fresh lime
-garlic powder or salt
-red chili powder

Season chicken with lime juice, garlic (or garlic salt), ginger, and a sprinkle of chili powder. Cook on medium heat until center is no longer pink. Cut into smaller slices or pieces.

In the meantime, create "sticky rice", by bringing 1.5 cups rice and 1.75 cups water to a boil. (Do not follow the package directions; we're using less water for a reason) Once at a boil, reduce heat to lowest setting, cover, and simmer for 20 mins, stirring occasionally.

Saute veggies in soy sauce, ginger, lime juice, and fresh cilantro. Garlic to taste. My rule of thumb is to cook these veggies until the snap peas snap. (which justifies a taste test... yum!)

Wrap tortillas in moist papertowels for 25 seconds in the microwave.

Prepare by spreading a layer of "sticky rice" on the tortilla, top with sliced chicken and veggies, and drizzle with lime juice.

Enjoy! Prepare yourself for lots of mumbling "omigoshs" spoken through mouths full of food, finger-licking second helpings, and high-fives across the table.

Lauren

Linking up at Remodelaholic!