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“This is a combination of a Tex/Mex Burrito recipe and a korean Marinade. Goes together just great.”
READY IN:
1hr
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Marinade: Cut Garlic and Ginger into little pieces, put them into a medium sized bowl. Put in Chicken Broth, Soy Sauce, Sesame Oil, Sugar, Tabasco Sauce, Corn Starch. Squeeze the lime juice into the bowl as well. Stir well.
  2. Cut Chicken into bite-sized pieces and put them in the marinade, leave there covered for about 30 Minutes.
  3. Cut Onion and Vegetables into bite-sized pieces (I prefer Chunks over Julienne with this recipe, but you choose). Put peanut oil into a Wok or skillet and stir-fry Veggies at maximum heat, set aside and clean the wok.
  4. Put tortilla wraps into the oven for a few minutes (follow package directions).
  5. Cut cilantro and / or basil into small pices.
  6. Stir-fry chicken pieces in Wok, add the marinade as the chicken is ready. Add vegetables and let cook for a minute.
  7. Serve on tortilla wraps, sprinkle with cilantro and / or basil leaves.

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