Tostadas-Chicken Thai Peanut

Photo by BRUCE K.
Adapted from thai.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from thai.com

Ingredients

  • 1

    Tbs. extra-virgin olive oil

  • 1

    pound chicken breast

  • six

    white corn tortillas

  • shredded purple cabbage

  • extra limes

  • extra cilantro

  • chopped peanuts

  • sauce:

  • 3

    Tbs. creamy peanut butter

  • 5

    Tbs. coconut milk

  • 2

    tsp Sambal Oelek

  • 2

    Tbs. fresh lime juice

  • 5-6

    basil leaves

  • handful of loose cilantro leaves

Directions

In a large food processor, combine the sauce ingredients and blend until you get a smooth operator. I mean sauce. Grill or Heat the oil in a medium skillet over medium-high. Season the chicken with salt and pepper and sear on one side for five minutes. Flip and sear another four. Cover and let rest for five minutes. Then rough chop. Lightly spraycoat the tortillas with Grapeseed oil and bake for about 10 minutes at 400 degrees. Then for an extra crisp, run them over an open flame on your stove top. Evenly divide the chicken over the tostada shells. Top with shredded cabbage, cilantro sprigs and a good drizzle of your peanut sauce. Sprinkle with chopped peanuts and serve withlime wedges

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