2 chicken breast halves -- boneless & skinless
1 teaspoon cornstarch
2 teaspoons dry sherry
1/4 cup Kikkoman Stir-Fry Sauce
1 large-clove garlic -- pressed
1/4 teaspoon crushed red pepper
1 tablespoon vegetable oil
1/2 cup green onions --chopped
10 taco shells
Preparation:
Taco fillings: fresh bean sprouts, shredded Chinese cabbage, red bell pepper strips, cilantro leaves
Cut chicken into strips. Blend cornstarch and sherry; add next three ingredients, stirring to combine. Stir in chicken; let stand 30 minutes. Heat oil in hot wok or large skillet over high heat. Add chicken and stir-fry 3 minutes. Add green onions; stir-fry 30 seconds longer. Remove from heat and fill taco shells with desired amount of chicken and taco filling.