For Teriyaki Peanut Sauce ¼ cup Kikkoman® Teriyaki Marinade & Sauce 2 tablespoons water 1 tablespoon fresh lime juice 2 teaspoons honey ⅓ cup unsalted creamy peanut butter, at room temperature
For Burritos 1 tablespoon + 1 tablespoon neutral cooking oil, divided ½ cup thinly sliced red bell pepper ½ cup thinly sliced yellow onion ½ pound boneless skinless chicken breast, diced 2 large burrito tortillas 1 cup cooked jasmine rice ½ cup shredded purple cabbage ⅓ cup fresh cilantro
Whisk 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 heat off 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 the sides in ¼ of the way into the center and then roll up from the bottom away from you. Slice in half. Repeat with remaining ingredients. Serve with remaining teriyaki-peanut sauce for dipping.