I had to drop everything I was doing tonight (AKA cleaning up the kitchen) to tell the whole wide world how amazing Thai Chicken Tacos are. I kind of thought they would be good. Even really good. But I had no idea they would be A.M.A.Z.I.N.G.
I should have been clued in by the fact that I love peanut sauce, but it’s been a while since I’ve had it. Eons ago I worked at The Cheesecake Factory and, at the time, one of my favorite pastas they sold was the Thai Chicken Pasta. They don’t sell it anymore, sadly. Back in the day when I would get a free meal during my shift I often chose this pasta dish. It tasted like you were eating peanut butter pasta. With come chicken and vegetables. Which sounds disgusting on its face, but I promise you it’s not.
I learned tonight that if you remove the noodles from the situation and replace them with some nice browned corn tortillas you get the same delicious flavor with some Mexican flair.
My friend sent me this recipe from Cooking Classy a few days ago and I was instantly intrigued by the idea of Thai tacos. I couldn’t immediately make them because I didn’t have all the ingredients. I did put it as my priority to get the necessary ingredients and make them first chance I got.
I had to improvise a bit on the recipe as I was making it tonight because I did not pay attention enough to detail on the the day my friend sent it to me so I didn’t see that you’re supposed to marinate the chicken for two to four hours. I glanced at the recipe tonight when I was ready to eat at 5 pm and saw that tricky little step that meant eating tacos would be not be immediately possible. So I decided to kill two birds with one stone by marinating the chicken while it cooked on low in my slow cooker. I actually think the idea was a bit brilliant. The chicken turned out perfectly.
I’m going to share a secret with you. I don’t like cabbage. I don’t eat it. Almost never, anyway. But in this recipe all of the ingredients work together perfectly. So if you’re a food snob like me and would normally pass on cabbage, I’m urging you in this moment not to. You won’t be sorry.
- 1 ½ lbs boneless skinless chicken breasts
- ¼ c. fresh lime juice
- ¼ c. soy sauce
- 3 T. packed brown sugar
- 2 T. vegetable oil or canola oil
- 1 T. fish sauce
- 1 T. sriracha
- 4 tsp. minced garlic
- ½ tsp. ginger powder
- handful of cilantro leaves
- ⅓ c. shallots, minced
peanut sauce ingredients.
- ⅓ c. peanut butter (natural kind)
- 2 T. packed light brown sugar
- ½ small lime, juiced
- 1 T. soy sauce
- 1 tsp. minced garlic
- ¼ tsp. ginger powder
- 1 tsp Sriracha sauce
- 2 T. hot water
- pinch of salt
- shredded cabbage
- diced red bell peppers
- chopped unsalted peanuts
- chopped green onions
- peanut sauce
Place chicken in the bottom of a crockpot or slow-cooker. In a bowl whisk together lime juice, soy sauce, brown sugar, vegetable oil, fish sauce, sriracha, garlic, ginger, cilantro and green onions. Pour mixture over chicken. Cook on low until chicken is cooked through. (I used chicken cut into strips and it took about an hour and a half.)
Meanwhile prepared peanut sauce by putting peanut butter, brown sugar, lime juice, soy sauce garlic, ginger, Sriracha, salt and hot water in a glass jar. Shake well to mix. The mixture will be fairly thick.
- When the chicken is done, remove from the crockpot bowl and cut into cubes or chop. Put the chicken in a bowl that has a lid (or use Tupperware) and add some peanut sauce to the bowl. Secure the lid and shake, shake, shake to evenly coat the chicken with the peanut sauce.
- Serve chicken on top of warmed tortillas. Top with peanut sauce and any additional toppings that suit your fancy.