Thai Peanut Chicken Tacos
Thai Peanut Chicken Tacos
Submitted by Chef Laura Rainey
Meat and Poultry
Ingredients
- 1 ½ lbs. boneless skinless chicken breasts
- ¼ cup fresh lime juice
- ¼ cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons Fustini’s Sesame oil
- 1 tablespoon fish sauce (or ½ soy sauce, ½ Ginger & Honey balsamic)
- 2 tablespoons Fustini’s Ginger and Honey balsamic
- 1 tablespoon sriracha
- 4 garlic cloves, minced
- 1 tablespoon minced ginger
- ⅓ cup chopped cilantro
- ⅓ cup chopped green onions
- ⅓ cup creamy peanut butter
- 2 tablespoons brown sugar
- 1 tablespoon fresh lime juice
- 1 tablespoon soy sauce
- 1 teaspoon Fustini’s Sesame oil
- 1 garlic clove, minced
- 2 teaspoons minced ginger
- 1 teaspoon Farmstyle sriracha
- 2 tablespoons Fustini’s Ginger and Honey balsamic
- Warm water for consistency
- 8 flour tortillas, warmed for serving (or lettuce wraps)
- 3-4 cups shredded cabbage, red or green or combination
- ½ cup matchstick carrots, roughly chopped
- 1 small red bell pepper, diced into matchsticks
- ¼ cups sliced green onion
- 3 tablespoons chopped cilantro
- 2 tablespoons Fustini’s Ginger and Honey balsamic
- 1 tablespoon Fustini’s Sesame 0il
- Peanut Sauce from the previous recipe
- 1 ½ cups jasmine rice
- 3 cups water
- 1 teaspoon Fustini’s Sesame oil
- 1 teaspoon salt
- 1 tablespoon Fustini’s Ginger and Honey balsamic
- fresh cilantro, chopped, for serving
Directions
- Place chicken in a gallon-size resealable bag, seal the bag then pound chicken to 1/2-inch thickness. In a bowl whisk together lime juice, soy sauce, brown sugar, sesame oil, fish sauce, sriracha, garlic, ginger, cilantro, and green onions. Pour mixture over chicken in bag and seal bag. Rub marinade over chicken, transfer to refrigerator, and allow to marinate.
- Meanwhile, prepare peanut sauce by whisking together peanut butter, brown sugar, lime juice, soy sauce, garlic, ginger, balsamic sriracha, and hot sauce in a medium bowl. Taste to adjust seasoning.
- Heat a grill pan over medium-high heat. Brush pan with oil then transfer chicken to pan. Grill until chicken registers 165 in the center, about 5 minutes per side. Option to grill chicken on one side then transfer to a 375-degree oven for 10 minutes or until cooked through. Transfer to a plate and let rest for 5 minutes then cut into strips for cubes. Serve with lettuce wraps or tortillas and slaw.
- Add all salad ingredients to a medium bowl and toss. Pour some of the peanut sauce to dress the slaw lightly.
- Heat oil in a medium saucepan over medium-low heat. Add rice and toast for 2-3 minutes. Add water, stir, and increase heat to medium-high. Add salt and bring to a boil. Once boiling, turn down to medium-low and cover and cook for 10 minutes. Turn off the heat, and leave the rice to steam on the burner, lid on for 5 minutes. When 5 minutes is up, remove the lid and fluff with a fork. Add balsamic and cilantro and serve.
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