Easy Skillet Thai Chicken Wraps
1/2 cup of rice vinegar
1/2 cup of water
1 tablespoon of fresh ginger or ginger paste
2 tablespoons of chili paste
2 tablespoon of ketchup
3 tablespoons of honey
1 tablespoon of water
1 tablespoon of cornstarch
2 tablespoons of olive oil
1 1/4 lbs of chicken cut into bite size strips
1 large carrot cut into matchsticks
2 small zucchini cut into matchsticks
1 red pepper cut julienne
4 scallions chopped
8 (8 inch) flour tortillas
In skillet whisk together rice vinegar, water, ginger, chili paste, ketchup and honey.
Simmer for 10-15 minutes.
Combine water and cornstarch and slowly whisk into the sauce.
Simmer until slightly thickened approximately 2-3 minutes; whisking frequently.
Remove to bowl; do not clean pan.
Heat 1 tablespoon olive oil in skillet over medium high heat.
Add chicken and cook until starting to brown; turning to brown on all sides.
Add 2 tablespoons of the Thai sauce and continue cooking for another 2 minutes or until chicken is cooked through.
Remove chicken from pan and plate.
Heat 1 tablespoon olive oil over medium heat.
Add carrots and cook for 2 minutes, add zucchini, red pepper and scallions and cook for 2-3 more minutes.
Add chicken back to skillet with vegetables and stir to warm.
Split chicken/vegetable mixture between the tortillas and drizzle with the sauce.