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
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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