Cooked - Thai Peanut Chicken Tacos With Pineapple Slaw

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Thai Peanut Chicken Tacos With Pineapple Slaw

8.0

10 large flour tortillas

1 pound boneless skinless chicken breasts (, chopped into bite-size pieces)

⅓ cup low-sodium soy sauce

⅓ cup light brown sugar

2 Tablespoons lemon or lime juice

2 Tablespoons fish sauce

2 teaspoons fresh ginger root (, mined (or ¾ tsp dried ground ginger))

4 cloves garlic (, minced)

2 teaspoons Sriracha hot sauces

1 Tablespoon dried basil

½ teaspoon freshly ground black pepper

1 teaspoon cornstarch

⅓ cup chunky peanut butter

2 cups fresh pineapples (, chopped)

3 cups packaged broccoli slaw

½ cucumber (, peeled and sliced into matchsticks)

¼ red bell pepper (, chopped)

2 Tablespoons green onions (, chopped)

1 Tablespoon light brown sugar

1 Tablespoon lemon or lime juice

Salt and freshly ground black pepper

Make the slaw by combining all ingredients in a large bowl. Stir well and refrigerate for 30 minutes or more.
In a medium size bowl, combine soy sauce, brown sugar, lemon juice, fish sauce, ginger, garlic, Sriracha, dried basil, black pepper and cornstarch.
Add chicken pieces and marinate for 15-20 minutes.
When ready to cook, add 1 tbsp of olive oil to a large skillet over medium high heat. Add chicken and marinade to the hot pan.
Cook, stirring, until chicken is cooked through and sauce has slightly thickened.
Add peanut butter and still until incorporated and smooth. Remove from heat.
To serve, spoon the chicken mixture into your tortilla and spoon the slaw on top.
I like to use a ⅓ chicken to ⅔ slaw ratio. Top with a drizzle of Sriracha, if desired. Eat immediately.

Course🍽️Main Course

Diets🥩Carnivore...

Category🌮Tacos

Cuisine🇹🇭Thai

Occasions🍽️Casual Dining👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 80 weeks ago

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