• 1/4 cup sugar
• 1/4 cup creamy peanut butter
• 3 tbsp soy sauce
• 2 to 3 tbsp water
• 2 garlic cloves, minced
• boneless skinless chicken breast cut into thin strips
• 1/2 tsp garlic salt
• 1/4 tsp pepper
• 2 tbsp canola oriole, divided
• 4 cups broccoli coleslaw mix
• One med red onion halved and thinly sliced
• 1 tsp minced fresh gingerroot
• 6 flour tortillas (8 inches) warmed

Directions

1. Whisk the first 5 ingredients until blended. 
2. Toss chicken with garlic salt and pepper.  In a large skillet heat 1 tablespoon oil over med-high heat; Stirfry chicken until  no longer pink (3 to 4 minutes); remove from the pan; keep warm.
3. In same pan, heat remaining oil over medium high, heat stirfry coleslaw mix, onion and ginger until broccoli is crisp tender (2 to 3 minutes);stir in peanut butter mixture;  serve chicken and vegetable mixture in tortillas.