Ever wonder what to do when you have one piece of chicken left in a package? If you live with more than one person, looking at one chicken breast and trying to figure out dinner can be a challenge. I guess you could freeze it, but I dare you to look into your fridge and see how many frozen pieces of chicken you already have. For me, I have probably about 6. I don’t need to make it 7. And I’m glad I didn’t take the easy route… because I came up with Asian Chicken Burritos with Sriracha Peanut Butter Sauce. And turned one chicken breast into 4 meals.
I went to Hawaii in January 2012. It was wonderful. Beautiful. Breathtakingly beautiful. We spent a majority of our time on Kauai, the garden island. Since I’m constantly thinking about food, months before we left for our trip, I had already scouted out places to eat. And I’m talking about places were the locals go. I looked like a tourist by taking over 700 photos, but I didn’t want to eat like one.
I did my research and found a local place called Kilauea Fish Market which was off of the beaten path. They’re known for their huge burritos stuffed with local produce and brown rice…and some of the best ahi tuna you can find in all of Kauai. This picture doesn’t give it justice.
So here I am, over a year later, still thinking about a burrito I had in Hawaii. I’m crazy, I know. I have no idea when I’ll get back to Kauai. The next best thing I can do is try to recreate what I ate in my own home.
Let’s start with the meat of this dish. I chopped up the one lonely chicken breast into bite sized pieces and cooked it in a skillet with fresh garlic and ginger. I made a marinade of soy sauce, sriracha, honey and orange juice. It wasn’t spicy at all and really paired nicely with the ginger & garlic. You can really taste the orange juice and soy. I loved it.
I think I was able to stretch this recipe into 4 servings by adding an 8 oz package of sliced mushrooms to the skillet. Anytime you can go the extra mile with meal by adding vegetables, I’m all for it. Of course, its not a burrito with out some rice, so I took the easy route and used 90 second microwaveable brown rice. (Might be the best invention ever.) Brown rice goes on to a large spinach tortilla first, then chicken and mushrooms, top with fresh veggies like carrots, cucumbers, cilantro, purple cabbage and red peppers. Then it’s time for the best part – Sriracha Peanut Butter Sauce. You guys, I can’t even get over this stuff. It might sound strange at first, but just trust me.
In a bowl, mix peanut butter, sriracha, apple cider vinegar, soy sauce and brown sugar. Microwave it for 60 seconds. I grabbed a piece of cucumber and dipped it in to the sauce. The soy sauce cuts into the peanut butter taste, so it isn’t too sweet. And the sriracha really brings some heat. I added more to my burrito but I’m a spice freak. Drizzle this sauce all over the top of the ingredients, roll up the burrito and serve. And serve some on the side. The sauce might be gone before you finish the burrito
In general, I rarely have met a burrito I didn’t like. Sadly, my favorite burrito stand resides in Hawaii. However, by taking my everyday ingredients, trying to use up one last piece of chicken and wanting an Asian flair in my dinner, I came up with a very satisfying burrito. And considering I’m not a leftovers girl, it speaks volumes that I ate this easy Asian chicken burrito for dinner 2 nights in a row! I hope you’ll give it a try and tell me all about it.
- 1 tbsp sesame oil
- 1 chicken breast, cut into bite sized pieces
- 3 green onions, chopped
- 1 garlic clove, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp soy sauce
- 1/4 cup orange juice
- 1 tbsp sriracha
- 2 tsp honey
- 8 oz package sliced mushrooms
- 1.5 tbsp brown sugar
- 2 tbsp soy sauce
- 1/4 cup creamy peanut butter
- 1-2 tbsp sriracha
- splash apple cider vinegar
- 1 package microwaveable brown rice (90 second kind)
- 1 red pepper, cut into thin strips
- 2 carrots, shredded
- 1/2 cucumber, skin & seeds removed
- 1/2 purple cabbage, shredded
- Cilantro sprigs
- 4 large spinach tortillas
- In a large skillet at a medium heat, pour sesame oil. When it's warm, add chicken, green onions, garlic and ginger. Cook and stir until chicken is done, about 8 minutes. In a small bowl, combine soy sauce, OJ, sriracha and honey. Pour into skillet and bring to a boil. Reduce to a simmer and stir in mushrooms. Cook until mushrooms are soft.
- Make peanut butter sriracha sauce by mixing all ingredients into a bowl. Place bowl in the microwave for 1 minute. Stir until smooth. Set aside.
- To make burrito, place 2 tbsp brown rice in the middle of the tortilla. Top with chicken and mushroom mixture. Place vegetables and cilantro on top. Drizzle peanut butter sriracha sauce over burrito filling. Roll tortilla to form burrito. Cut in half and serve with additional peanut butter sriracha sauce. (Repeat steps with the remaining 3 tortillas.)