THAI CHICKEN TACOS


THAI CHICKEN TACOS
Coconut marinated chicken tucked into a warm tortilla with fresh vegetables and a creamy thai peanut sauce.
 Course Main
 Cuisine Thai
 Keyword chicken tacos, peanut sauce, thai chicken tacos
 Prep Time 20 minutes
 Cook Time 15 minutes
 Total Time 35 minutes
 Servings 8 tacos (4 servings)
 Calories 362 kcal
 Author Dinner at the Zoo
Ingredients
·      For the chicken taco:
·      4 boneless skinless chicken breasts
·      1 1/2 cups coconut milk light is fine
·      1/4 cup soy sauce
·      1 tablespoon brown sugar
·      1 tablespoon lime juice
·      2 teaspoons of minced fresh garlic
·      2 teaspoons of minced fresh ginger
·      1 cup of shredded red cabbage
·      1/2 cup of shredded carrots
·      1/2 cup of thinly sliced cucumber
·      1/2 cup cilantro leaves
·      8 small flour tortillas soft taco size
·      salt and pepper to taste
·      lime wedges for garnish if desired
·      For the peanut sauce:
·      1/2 cup smooth peanut butter
·      1/4 cup coconut milk light is fine
·      2 teaspoons of lime juice
·      1 tablespoon of soy sauce
·      2 teaspoons of brown sugar
·      2 teaspoons of water
Instructions
1.    For the chicken:
2.    Combine the coconut milk, soy sauce, brown sugar, lime juice, garlic and ginger in a large resealable bag. Add the chicken and toss to coat. Marinate in the refrigerator for at least one hour, up to 8 hours.
3.    Heat an outdoor grill, indoor grill pan or skillet over medium-high heat. Season the chicken on both sides with salt and pepper, place on grill/skillet and cook for 5-6 minutes on each side or until done. Cut the cooked chicken into cubes (approximately 1/2 inch in size)
4.    For the peanut sauce:
5.    Combine all of the ingredients in the food processor and process until smooth. Add salt and pepper to taste.
6.    To assemble:
7.    Warm the tortillas in the microwave. Place the tortillas in a row assembly line style. To each tortilla add 2 tablespoons of shredded cabbage, 1 tablespoon of shredded carrots, 1 tablespoon of cucumber and approximately 1/4 cup of chicken. Top with a generous drizzle of peanut sauce and a few cilantro leaves. Serve immediately with lime wedges if desired.







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