Recipe
Thai Chicken Tacos
Prep Time:
Cook Time:
Serves: 6
Delight your friends and family with an Asian twist on the traditional taco.
Contributed By: Andrea Villneff
Ingredients
Marinade:
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
Assembly:
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
Instructions
Marinade
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).
Assembly
1
Serve chicken over warmed soft tortillas. Evenly distribute the chicken, Asian slaw mixture, cilantro and peanuts between the six tortillas.