1 ¼ cups Kikkoman Stir-Fry Sauce, divided
1 ½ teaspoons crushed red pepper
2 ¼ pounds chicken breast halves, boneless, skinless, cut into thin strips
½ cup vegetable oil
1 ½ pounds green bell peppers, thinly sliced
1 ½ pounds red bell peppers, thinly sliced
1 ½ pounds onions, thinly sliced
1 tablespoon garlic, minced
24 each flour tortillas, warmed
sour cream, as needed
cilantro leaves, as needed
Combine 1 cup of the stir-fry sauce and crushed red pepper; set aside. In bowl, toss chicken with remaining 1/4 cup stir-fry sauce. In rondo or large sauté pan, heat 1/4 cup of the oil over high heat. Add chicken and stir-fry 2 minutes; remove. Heat remaining 1/4 cup oil in same pan. Add green and red bell peppers, onion and garlic; stir-fry 4 minutes. Add chicken and stir-fry sauce mixture; cook, stirring, until mixture boils and chicken and vegetables are coated with sauce. Keep warm. Divide chicken mixture equally among tortillas; top with sour cream and cilantro. Fold in sides and roll up to enclose.
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