Thai Chicken Tacos
I know life has become very chaotic and my mind has become more addled when I meant to post this recipe like, 3 months ago…yeah, that’s like before the Royal Wedding. And that seems like an eternity ago!
Is it bad when I start relating the time frame in my mind around the Royal Wedding? If you have an extra life laying around, just dust it off and send it my way. Clearly I need a new one.
So moving swiftly on, I love this recipe because it is really simple to whip up and the odds are you have most of the ingredients already in the house.
The peanut sauce here is the same one I used on the Cold Peanut Noodle dish from eons ago. I’ll be posting the recipe on that one again tomorrow but for now you can scroll almost all the way down to the bottom of the Cooking Page if you require it immediately.
Now, as I come full circle…
For your grocery list include:
- FOR THE WRAPS:
- ¾ teaspoons Minced Garlic
- ½ teaspoons Ground Pepper
- 1 teaspoon Ginger, Minced
- ¼ teaspoons Red Pepper Flakes
- 12 ounces, weight Chicken Breast, Bite Size Pieces
- 1 Tablespoon Canola Oil
- 2 cups Shredded Cabbage
- 1 cup Onion, Diced
- 2 cups Chopped Broccoli
- 6 whole Whole-wheat Tortillas
- _____
- FOR THE PEANUT SAUCE:
- 1 Tablespoon Garlic, Minced
- 1 teaspoon Ginger, Minced
- 2 Tablespoons Cilantro, Chooped
- 2 Tablespoons Vegetable Oil
- ½ cups Creamy Peanut Butter
- 4 Tablespoons Soy Sauce
- 4 Tablespoons White Wine
- 1 Tablespoon Honey
- 2 Tablespoons Lemon Juice
Looks daunting, I know but it’s just little bits of everything. Don’t fret.
For the wraps:
In a medium bowl combine minced garlic, ground pepper, minced ginger, red pepper flakes. Toss in chicken and coat throughly.
In a medium bowl combine minced garlic, ground pepper, minced ginger, red pepper flakes. Toss in chicken and coat throughly.
Add the canola oil to the skillet and cook chicken over medium-high heat until cooked throughly.
When chicken is cooked, drain off any excess liquid.
To the skillet with the chicken, add cabbage, onion and broccoli. Sauté until just beginning to wilt. Set aside.
For the peanut sauce:
In small bowl whisk together the peanut sauce ingredients.
In small bowl whisk together the peanut sauce ingredients.
Heat wraps in the microwave until warm. Add sauteed vegetables and chicken, topping with peanut sauce. Serve immediately.
Here’s the Printable Recipe I post on Tasty Kitchen. Enjoy!
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these sound really good. i might have to give them a try (and pray they don't hurt my stomach). i bet they'd be worth it, though
Totally making these tomorrow night. They look delicious! I'll let you know how it turns out in NCMT. 🙂
I am only missing two things on the grocery list in order to make this and I'm going to have to go get me some broccoli and tortillas the next time I'm at the store! I love peanut sauce and this looks heavenly! I love thai food 🙂
Haley @ The Girly Girl Cooks
these look phenomenal. making them soon for sure!
Story of my life – these things get pushed back all the time because we're so busy living! Thank you for dragging it up and posting it, lady – I'll definitely have to surprise Marcus with it at some point 🙂
Healthy, refreshing, delightful and yummy!
Thanks for sharing, it's wonderful!
Yum, this sounds fantastic! I love anything with a peanut sauce!
http://chicgeekery.blogspot.com/
Oh these look fabulous! Can't wait to make these! Love your blog..all the recipes are excellent!
mmm what a great mix of flavors!
Aaaaaand shockingly, I have everything on hand.
Thai chicken is one of my all-time favorites. Yum-O! BTW–don't you just love the herbs in a tube? Brilliant.