Honey Ginger Chicken Tostadas
Season the chicken with the salt and pepper.
Whisk together the oil, honey, ginger and garlic.
Add the chicken to a baking dish or resealable bag and pour the marinade over top. Refrigerate and marinate for 2 to 24 hours.
When ready to cook, heat a large nonstick skillet over medium heat.
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.
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.
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