Teriyaki Peanut Chicken Burritos | Easy dinner is served! Burritos make a tasty lunch or dinner, or serve halves as an appetizer on game day. This quick recipe comes together in no time, full of fresh ingredients, lean chicken, and sweet and savory flavor. Not in the mood for burritos? The chicken-vegetable mixture is perfect to prepare in extra batches for meal-prep, so your weeknight family meals can be on the table in minutes. Serve any leftovers over rice for a quick rice bowl.
For Teriyaki Peanut Sauce ¼ cup Kikkoman® Teriyaki Marinade & Sauce ⅓ cup unsalted creamy peanut butter, at room temperature 2 tablespoons water 1 tablespoon fresh lime juice 2 teaspoons honey
For Burritos 2 tablespoons neutral cooking oil ½ pound boneless skinless chicken breast, diced ½ cup thinly sliced red bell pepper ½ cup thinly sliced yellow onion 1 cup cooked jasmine rice ½ cup shredded purple cabbage ⅓ cup fresh cilantro 2 large burrito tortillas
Stir together ingredients for peanut sauce until smooth. Set aside.
Heat 1 tablespoon of oil over medium heat and add bell pepper and onion. Sauté for 5-7 minutes, stirring occasionally, until tender. Transfer to a small bowl.
Add remaining tablespoon of oil to pan and heat for 30 seconds or until very hot. Add diced chicken and brown for 8-10 minutes, until fully cooked. Turn off heat and add ¼ cup of teriyaki peanut sauce. Stir to coat chicken.
Place one tortilla on work surface and layer with half of the rice, chicken, sautéed vegetables, cabbage and cilantro.
Fold tortilla from the bottom then tuck in sides snugly and roll away from you. Slice in half. Repeat with second tortilla. Serve with remaining teriyaki-peanut sauce for dipping.