Honey Ginger Chicken Tostadas


  1. Season the chicken with the salt and pepper.

  2. Whisk together the oil, honey, ginger and garlic.

  3. Add the chicken to a baking dish or resealable bag and pour the marinade over top. Refrigerate and marinate for 2 to 24 hours.

  4. When ready to cook, heat a large nonstick skillet over medium heat.

  5. Add the chicken (discarding any extra marinade), cover and cook until it is golden brown, about 6 to 8 minutes, stirring once or twice. Shred chicken.

  6. To crisp the tortillas, heat a large skillet over medium heat and add the oil 1 tablespoon at a time. Add each tortilla to the skillet and flip, cooking both sides until they are golden and bubbly, about 2 minutes. Remove the tortillas from the skillet and place them on a paper towel to drain.

  7. Assemble the tostadas by adding the chicken on top of the tortilla, adding a sprinkling of green onions and covering with the Crazy Fresh Cranberry salsa.

Ingredients — Serves 4

  • 1 lb chicken breasts boneless, skinless, cut into pieces

  • 1 tsp Salt

  • 1 tsp pepper

  • 3 tbsp olive oil

  • 3 tbsp honey

  • 2 tsp ginger freshly grated

  • 2 cloves garlic minced

  • 8 corn or flour tortillas 4-inch

  • 2 tbsp vegetable oil

  • 2 green onions sliced

  • 8 oz Crazy Fresh Cranberry Salsa