Thai Chicken Tacos

Name: Thai Chicken Tacos
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 8 -10 tacos
Ingredients: 2 pounds boneless skinless chicken breasts or thighs; 1/2 cup crunchy peanut butter; 8-10 taco size flour tortillas; 1/4 cup crushed peanuts; chopped cilantro; freshly squeezed lime juice; 1/3 cup reduced sodium soy sauce; 1/3 cup packed brown sugar; 2 tablespoon lime juice; 2 tablespoons fish sauce; 2 teaspoons freshly grated ginger; 4 teaspoon garlic cloves, minced; 2-3 teaspoons Asian chili sauce; 1 tablespoon dried basil; 1/2 tsp EACH black pepper, ground coriander, turmeric powder; 2 teaspoons cornstarch; 2 cups chopped fresh pineapple; 3 cups packaged broccoli slaw; 1/2 red bell pepper; 1/3 cup chopped green onions; 1/4 cup loosely packed cilantro; 1 tablespoons rice vinegar; 1 tablespoon lime juice

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Prep Time
25 mins
Cook Time
25 mins
Total Time
30 mins
Servings
8 -10 tacos
Course
Main Course
Cuisine
Asian

Thai Chicken Tacos

Victor Mills

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Thai Peanut Chicken Tacos are quick, easy, and about to become your favorite tacos! They are made with juicy, marinated Thai Chicken in a luxurious savory, sweet and spicy peanut sauce then piled with fresh and crunchy Pineapple Broccoli Slaw all cocooned in a flour tortilla. These Thai Chicken Tacos are healthy, customizable, make ahead friendly and a tantalizing texture and flavor explosion in every deeply satisfying bite.

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Ingredients

Servings

Tacos

2 pounds boneless skinless chicken breasts or thighs chopped into bite size pieces
1/2 cup crunchy peanut butter
8-10 taco size flour tortillas
1/4 cup crushed peanuts
chopped cilantro to taste
freshly squeezed lime juice to taste

Thai Chicken Marinade

1/3 cup reduced sodium soy sauce
1/3 cup packed brown sugar
2 tablespoon lime juice
2 tablespoons fish sauce
2 teaspoons freshly grated ginger or 3/4 ground ginger
4 teaspoon garlic cloves, minced or 1 teaspoon garlic powder
2-3 teaspoons Asian chili sauce
1 tablespoon dried basil
1/2 tsp EACH black pepper, ground coriander, turmeric powder
2 teaspoons cornstarch

Pineapple Slaw

2 cups chopped fresh pineapple
3 cups packaged broccoli slaw
1/2 red bell pepper thinly sliced
1/3 cup chopped green onions
1/4 cup loosely packed cilantro chopped
1 tablespoons rice vinegar
1 tablespoon lime juice

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Instructions

In a large bowl or freezer bag, whisks the Thai Peanut Chicken marinade ingredients together. Add chicken and marinate at room temperature for 30 minutes.
Meanwhile, chop ingredient for Pineapple Slaw, add to a large bowl and toss to combine. Cover and refrigerate until ready to use.
When ready to cook, heat 1 tablespoon olive oil/coconut oil in a large nonstick skillet over medium heat until hot and rippling. Add chicken and marinade and cook until completely cooked through and sauce thickens slightly. Remove from heat and stir in crunchy peanut butter until well combined.
To serve, spoon chicken into desired amount of tortillas and top with Pineapple Slaw, chopped peanuts and additional cilantro, lime juice and Asian chili sauce to taste.

Notes

Make Ahead: You can make the Thai Peanut Chicken and Pineapple Slaw ahead of time and store separately in the refrigerator. When ready to serve, gently reheat chicken in a skillet and drain off any excess juices from the slaw.