Thai Chicken Tacos

Prep Time:
Cook Time:
Serves: 6

Delight your friends and family with an Asian twist on the traditional taco.



1 lb (0.5 kg) (500 g) chicken breast
1 tbsp (15 mL) (15 mL) grated fresh ginger
2 cloves garlic, minced
2 tbsp (30 mL) (30 mL) honey
2 tbsp (30 mL) (30 mL) soy sauce
1/4 tsp (1.25 mL) (1 mL) salt

Peanut sauce:

1/4 cup (60 mL) (60 mL) smooth peanut butter
1 tbsp (15 mL) (15 mL) soy sauce
1/4 tsp (1.25 mL) (1 mL) ground ginger
1/4 tsp (1.25 mL) (1 mL) garlic powder
1 tbsp (15 mL) (15 mL) honey
3 tbsp (45 mL) (45 mL) water


2 cups (500 mL) (500 mL) Asian slaw mix (shredded red cabbage, green cabbage, green onions)
1/4 cup (60 mL) (60 mL) chopped cilantro
1/4 cup (60 mL) (60 mL) crushed peanuts
6 six-inch soft tortillas



1 Cut chicken into bite-size strips. In a medium glass resealable container, whisk together ginger, garlic, honey and soy sauce. Add chicken and stir until well coated. Cover and refrigerate for 1 hour or make the night ahead and let sit overnight. 

Peanut sauce

1 Meanwhile, in a medium bowl whisk together peanut butter, soy sauce, ginger, garlic, honey and water until well mixed and a sauce consistency is reached. The mixture should run off of the spoon.
2 In a large skillet over medium-high heat cook chicken for 5 minutes, or until the chicken has reached an internal temperature of 165°F (75°C).


1 Serve chicken over warmed soft tortillas. Evenly distribute the chicken, Asian slaw mixture, cilantro and peanuts between the six tortillas.