Thai Peanut Chicken Tacos
By: Jen Satterly, Carlsbad Cravings
2 pounds boneless skinless chicken breasts or thighs chopped into bite-size pieces
1/2 cup crunchy peanut butter
8-10 taco-size flour tortillas
1/4 cup crushed peanuts
chopped cilantro to taste
freshly squeezed lime juice to taste
Thai Chicken Marinade
1/3 cup reduced-sodium soy sauce
1/3 cup packed brown sugar
2 tablespoons lime juice
2 tablespoons fish sauce
2 teaspoons freshly grated ginger or 3/4 ground ginger
4 teaspoons garlic cloves, minced or 1 teaspoon garlic powder
2-3 teaspoons Asian chili sauce
1 tablespoon dried basil
1/2 teaspoon each black pepper, ground coriander, turmeric powder
2 teaspoons cornstarch
2 cups chopped fresh pineapple
3 cups packaged broccoli slaw
1/2 red bell pepper thinly sliced
1/3 cup chopped green onions
1/4 cup loosely packed cilantro chopped
1 tablespoon rice vinegar
1 tablespoon lime juice
In a large bowl or freezer bag, whisk the Thai Peanut Chicken marinade ingredients together. Add chicken and marinate at room temperature for 30 minutes. Meanwhile, chop ingredients 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 additional cilantro, lime juice and Asian chili sauce to taste.
Recipe Notes: You can make the Thai Peanut Chicken and Pineapple Slaw ahead of time and store separately in the refrigerator. When ready to serve, gently reheat chicken in a skillet and drain off any excess juices from the slaw.
Nutrients Per serving
|Trans Fats||0 g|