Recipe Ingredients
- 1 (18-ounce) box InnovAsian Sweet & Sour Chicken
- 2 tsp vegetable oil
- 8 corn tostadas
- 3 cups shredded Napa cabbage
- 1 cup shredded purple cabbage
- 1 medium carrot, cut into matchsticks
- 1 cup cooked edamame
- 1/2 cup sliced almonds
- 1/4 cup sesame dressing
- 3 green onions, thinly sliced, plus more for garnish
- Chopped roasted peanuts, for garnish
Recipe Directions
- Place sauce pouch (from chicken packaging) in a bowl of warm water to thaw.
- Heat oil in large skillet over medium heat. Add chicken and cook for 2 minutes. Cover and cook, stirring occasionally, until chicken is fully heated through, about 6 minutes. Drizzle with sauce and cook for an additional 2 minutes, until hot.
- Combine both cabbages, carrot, edamame, almonds, dressing and green onions in a large bowl and toss to coat. Spoon cabbage mixture evenly over tostadas and top with chicken. Garnish with additional green onions and peanuts. Serve and enjoy.
