[title subtitle=”words & images: Lauren Allen, tastesbetterfromscratch.com”][/title]
I have a bit of an addiction to Thai food. Adding Thai flavors to ordinary treats like pizza and tacos kick them up a notch and always leaves me wanting more. These Thai Peanut Chicken Tacos with Pineapple Slaw are To. Die. For. I never have leftovers after I serve this meal to my family — we pretty much inhale it all.
For best results, I like to use a one-to-three ratio with the chicken mixture and slaw. Layer your tortilla with just a spoonful of the peanut chicken, and then several spoonfuls of slaw. The flavor combination is amazing, and the fresh, tangy crunch from the slaw goes perfectly with the creamy chicken in peanut sauce. I hope you love these as much as my family and I do!
THAI PEANUT CHICKEN INGREDIENTS
Serves 4
8-10 flour tortillas
2 chicken breasts, chopped into bite-size pieces
1/3 cup soy sauce
1/3 cup brown sugar
2 Tablespoons lemon or lime juice
2 Tablespoons fish sauce
2 teaspoons fresh ground ginger (or 3/4 teaspoon
dried ground ginger)
4 cloves garlic, minced
1-2 teaspoons Sriracha® hot sauce
1 Tablespoon dried basil
1/2 teaspoon black pepper
1 teaspoon cornstarch
1/3 cup crunchy peanut butter
PINEAPPLE SLAW INGREDIENTS
2 cups fresh chopped pineapple
3 cups packaged broccoli slaw
1/2 of a cucumber, peeled and sliced into matchsticks
1/4 of a red bell pepper, chopped
2 Tablespoons chopped green onion
1 Tablespoon brown sugar
1 Tablespoon lemon or lime juice
Salt and pepper
METHOD
Slaw
Combine all ingredients in a large bowl. Stir well and
refrigerate for 30 minutes or more.
Thai Peanut Chicken
In a medium size bowl, combine soy sauce, brown sugar, lemon juice, fish sauce, ginger, Sriracha®, dried basil, black pepper and cornstarch. Add chicken pieces and marinate for 15 to 20 minutes.
When ready to cook, add 1 Tablespoon of olive oil to a large skillet over medium high heat. Add chicken and marinade to the hot pan. Cook, stirring, until chicken is cooked through and sauce has slightly thickened. Add peanut butter and stir until incorporated and smooth. Remove from heat.
To serve, spoon the chicken mixture into your tortilla and spoon the slaw on top. Top with a drizzle of Sriracha®, if desired. Eat immediately.
