Thai Peanut Chicken Tacos
Servings 4 -6
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs chopped into bite size pieces
- 1/2 cup crunchy peanut butter ADD LATER
- 8-10 flour tortillas
- chopped cilantro
- 1/4 cup crushed peanuts
Thai Chicken Marinade
- 1/3 cup reduced sodium soy sauce
- 1/3 cup packed brown sugar
- 2 tablespoon lime juice
- 2 tablespoons fish sauce
- 2 teaspoons freshly grated ginger (3/4 ground ginger)
- 4 garlic cloves, minced (1 teaspoon garlic powder)
- 2-3 teaspoons Asian chili sauce
- 1 tablespoon dried basil
- 1/2 tsp EACH ground coriander, turmeric powder, pepper
- 1 1/2 teaspoons cornstarch
Pineapple Lime Cucumber Slaw
- 2 cups fresh pineapple chopped
- 3 cups packaged broccoli slaw
- 1/2 red bell pepper diced
- 1/3 cup green onions chopped
- 1/4 cup loosely packed cilantro chopped
- 1 tablespoons rice vinegar
- 1 tablespoon lime juice
- Pinch of salt and pepper
Instructions
- In a large bowl or freezer bag, whisks the Thai Peanut Chicken marinade ingredients together Add chicken and marinate at room temperature for 30 minutes.
- Meanwhile, chop ingredient for Pineapple Slaw, add to a large bowl and toss to combine. Cover and refrigerate until ready to use.
- When ready to cook, heat 1 tablespoon olive oil/coconut oil in a large nonstick skillet over medium heat until hot and rippling. Add chicken and marinade and cook until completely cooked through and sauce thickens slightly. Remove from heat and stir in crunchy peanut butter until well combined.
- To serve, spoon chicken into desired amount of tortillas and top with Pineapple Slaw, chopped peanuts and sriracha if desired. Assemble by adding chicken to tortillas and topping with Pineapple Slaw and chopped peanuts.
Notes
*If your store does not carry cucumber slaw, then use broccoli slaw. I have found it equally delicious!