Thai Chicken Tacos
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Unrated
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Prep Time
25 mins
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Cook Time
5 mins
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Total Time
30 mins
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Servings
8 -10 tacos
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Course
Main Course
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Cuisine
Asian
Thai Chicken Tacos
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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
Tacos
- 2 pounds chicken breast chopped into bite size pieces, boneless skinless; or chicken thighs
- 1/2 cup peanut butter crunchy
- 8-10 flour tortilla taco size
- 1/4 cup peanuts crushed
- cilantro to taste, chopped
- lime juice to taste, freshly squeezed
Thai Chicken Marinade
- 1/3 cup soy sauce reduced sodium
- 1/3 cup brown sugar packed
- 2 tablespoon lime juice
- 2 tablespoons fish sauce
- 2 teaspoons ginger or 3/4 ground ginger, freshly grated
- 4 teaspoon garlic or 1 teaspoon garlic powder, cloves, minced
- 2-3 teaspoons Asian chili sauce
- 1 tablespoon basil dried
- 1/2 tsp black pepper each ground
- 1/2 tsp Coriander
- 1/2 tsp Turmeric
- 2 teaspoons cornstarch
Pineapple Slaw
- 2 cups pineapple chopped, fresh
- 3 cups broccoli slaw packaged
- 1/2 red bell pepper thinly sliced
- 1/3 cup green onion chopped
- 1/4 cup cilantro chopped, loosely packed
- 1 tablespoons rice vinegar
- 1 tablespoon lime juice
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.
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