- In a small-scale bowl, stir together all of the sauce ingredients: peanut butter, soy sauce, honey, Sriracha, ginger, in addition to lime. Set aside.
- Cut the chicken into bite-sized pieces. Heat one-half of the stone oil inward a large, non-stick skillet over medium high. Once the stone oil is shimmering, add together the chicken (be careful equally the stone oil may splatter), in addition to sauté the chicken until fully cooked, nearly 2-3 minutes per side. Transfer to a bowl in addition to blot away whatever excess oil. To the bowl, add together 1/4 loving cup of the peanut sauce, in addition to thence toss to coat the chicken. Reserve the residual of the sauce for serving.
- To the same skillet inward which you lot cooked the chicken, add together the remaining stone oil in addition to allow warm for xxx seconds. Add the broccoli slaw, edamame, carrots, in addition to one-half of the dark-green onions in addition to sauté until crisp-tender, nearly ii minutes. Remove from heat.
- To gather wraps, spread a spoonful of the reserved sauce on each tortilla. Top amongst the chicken, vegetables, chopped peanuts, remaining dark-green onions, in addition to fresh cilantro. Wrap in addition to bask warm or at room temperature.
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