East meets taco in this peanut-sauced chicken dish topped with a vibrant slaw.
By Laura McMillin, former Chef Mentor, adapted from Carlsbad Cravings
Ingredients
- ⅓ cup reduced-sodium soy sauce
- ⅓ cup packed brown sugar
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 2 teaspoons freshly grated ginger or ¾ teaspoon ground ginger
- 4 teaspoons garlic cloves, minced, or 1 teaspoon garlic powder
- 2—3 teaspoons Asian chili sauce
- 1 tablespoon dried basil
- ½ teaspoon each black pepper, ground coriander, turmeric powder
- 2 teaspoons cornstarch
- 2 pounds boneless skinless chicken breasts or thighs, chopped into bite-size pieces
- 1 tablespoon olive oil/coconut oil
- ½ cup crunchy peanut butter
- 8—10 taco-size flour tortillas
- ¼ cup crushed peanuts
- Chopped cilantro to taste
- Freshly squeezed lime juice to taste
- Asian chili sauce to taste
- 2 cups chopped fresh pineapple
- 3 cups thinly sliced cucumber
- ½ red bell pepper, thinly sliced
- ⅓ cup chopped green onions
- ¼ cup loosely packed cilantro, chopped
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
Instructions
In a large bowl or freezer bag, whisk the marinade ingredients together. Add chicken and marinate at room temperature for 30 minutes.
Meanwhile, chop ingredients for 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 tortillas and top with pineapple slaw, crushed peanuts and additional cilantro, lime juice and Asian chili sauce to taste.
Make ahead: You can make the chicken and 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.
About this recipe
Liberty High School, Peorla
Top: C-CAP Student Team
Bottom: Mentor: Snir Mor, Culinary Consultant, Sysco Arizona
