Thai Chicken Tacos

The crisp fresh vegetables in these chicken tacos gives them just the right texture, while the richness of the marinade and peanut sauce is the perfect mix of sweet, spicy and savory.

thai chicken tacos

Recipe and photograph by Kimme Hargrove

4 boneless skinless chicken breasts, cut into bite-sized pieces
3 Tablespoons soy sauce
3 Tablespoons rice wine vinegar
2 Tablespoons brown sugar
1 Tablespoon fish sauce (optional)

2 Tablespoons olive oil
Salt and pepper
Juice from 1 lime

Small flour tortillas
Purple cabbage, finely shredded
Green onions, chopped
Red bell pepper, chopped
Carrot, shaved
Chopped peanuts
Fresh cilantro
Peanut sauce (recipe below)

Stir soy sauce, rice wine vinegar, brown sugar and fish sauce (optional) in a large bowl. Stir in bite-sized chicken pieces, cover in plastic wrap, and set in refrigerator. Let it marinate for at least 30 minutes or up to 3 hours.

In a large skillet, heat olive oil over medium heat. Using a slotted spoon, scoop chicken into the pan. Sprinkle with salt and pepper to taste. Sauté for 10 minutes until most liquid is absorbed and the chicken is slightly browned. Squeeze fresh lime juice over chicken just before serving.

Heat flour tortillas by stacking on a plate; covering with a damp paper towel, and microwaving for 30 seconds.

Scoop chicken into tortillas, and garnish.

Peanut Sauce

Keep refrigerated until ready to use. This can be made ahead of time and stored for several weeks.

2 Tablespoons canola oil
1 Tablespoon curry powder
3 garlic cloves, minced
1 medium shallot, minced
1 Tablespoon ginger paste (found in refrigerated herb section) or 1 Tablespoon fresh ginger, grated
¾ cup smooth peanut butter
½ cup coconut milk, plus extra for thinning the sauce
¼ cup soy sauce
2 Tablespoons brown sugar
1 teaspoon Sriracha
Juice of 1 lime
½ teaspoon salt

In a small saucepan, heat the oil, curry powder, garlic, shallots and ginger until soft.

To a food processor, add peanut butter, coconut milk, soy sauce, brown sugar, Sriracha, lime juice, salt and ingredients from saucepan. Blend. Add extra coconut milk 1 Tablespoon at a time until preferred consistency.

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