Sriracha Chicken Recipes # 5

Asian Chicken Burrito with Sriracha Peanut Sauce
Burrito Filling:
1 Tbs.  creamy peanut butter
1 chicken breast, cut into bite sized pieces
3 green onions, chopped
2 cloves garlic, minced
1 Tbs. ginger, minced
2 Tbs. soy sauce
1/4 C. orange juice
1 Tbs. sriracha
2 Tbs. honey
1 C. black beans, drained
1 Tbs. olive oil
Peanut Butter Sriracha Sauce:
1 1/2 Tbs. light muscovado sugar
2 Tbs. soy sauce
1/4 C. creamy peanut butter
2 Tbs. sriracha
apple cider vinegar to taste
Burrito Toppings:
cooked brown rice (microwaved is fine)
red bell pepper, chopped
green bell pepper, chopped
carrots, shredded
cucumber, diced, skin and seeds removed
red cabbage, chopped
4 large spinach tortillas
In a large skillet over medium heat, heat the olive oil.  Then add chicken, green onions, garlic and ginger.  Stirring frequently, cook until chicken is done, about 8 minutes.  Separately, combine the soy sauce, orange juice, srirach and honey, add to the skillet and bring to a boil.  Stir in black beans and remove from heat.
To make the peanut butter sririacha sauce, combine all ingredients in a mixing bowl and microwave for 1 minute.  Stir until smooth and set aside.
To assemble the burrito, place some brown rice in the middle of the tortillan.  Next, top the rice with the chicken and black bean mixture.  Choose some or all of the toppings and drizzle with the peanut butter sriracha sauce.  Roll into burrito form, slice in half and serve with remaining peanut butter sriracha sauce.


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