Thai Chicken Tacos

By Sandybehr

Ingredients

• For the chicken:
• 4 boneless skinless chicken breasts
• 1 and 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

Details

Servings 8
Preparation time 20mins
Cooking time 35mins
Adapted from dinneratthezoo.com

Preparation

Step 1

Instructions
For the chicken:
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.
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 ½ inch in size)
For the peanut sauce:
Combine all of the ingredients in the food processor and process until smooth. Add salt and pepper to taste.
To assemble:
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 ¼ cup of chicken. Top with a generous drizzle of peanut sauce and a few cilantro leaves. Serve immediately with lime wedges if desired.

Instructions