PEANUT CHICKEN TACOS
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Who says tacos have to be Mexican flavoured?! These easy peanut chicken tacos are loaded with juicy flavoursome chicken, rainbow slaw and an irresistible creamy peanut sauce.

Three peanut chicken tacos with condiments.

I’m pretty stoked to have found a new way to indulge in peanut sauce! Not only are these chicken tacos delicious, they’re also full of colourful veggies. They’d definitely be going on the regular dinner rotation, if I didn’t have the task of dreaming up new recipes every week 😉

P.S. Check out how easy that peanut sauce is!

 

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Three peanut chicken tacos with condiments.

PEANUT CHICKEN TACOS

Keyword: CHICKEN, MAIN MEALS
Difficulty: Easy
Ready In: 35 minutes
Serves: 4

Who says tacos have to be Mexican flavoured?! These easy peanut chicken tacos are loaded with juicy flavoursome chicken, rainbow slaw and an irresistible creamy peanut sauce.

QUICK PRINT

Ingredients

SLAW

  • 1/4 red cabbage
  • 1 carrot
  • 40 g baby kale (1.4oz)

CHICKEN

  • 600 g boneless, skinless chicken thighs (1lb 5oz)
  • 2 Tbsp soy sauce
  • 1 1/2 Tbsp lime juice
  • 2 tsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp olive oil

PEANUT SAUCE

  • 1/3 cup peanut butter (85g)
  • 1/4 cup water (60ml)
  • 1 1/2 Tbsp lime juice
  • 1 1/2 Tbsp soy sauce
  • 1 Tbsp brown sugar
  • 1/2 tsp garlic powder

TO SERVE

  • 10 small soft tacos / tortillas (250g)
  • 1/2 cup dry roasted peanuts (100g)
  • Large handful fresh coriander optional

Instructions

  1. PREPARE SLAW
    Finely shred cabbage and grate carrot. Place in a large bowl with the kale and season with a little salt and pepper. Toss to combine.

  2. COOK CHICKEN
    Dice chicken into roughly 2cm (0.8in) cubes. Place in a shallow dish and add soy sauce, lime juice, sugar and garlic powder. Season with a little black pepper and stir until well combined.

  3. Heat oil in a large frying pan on medium-high. Add chicken and marinade to pan and cook, stirring occasionally, until golden brown and cooked through (about 10 minutes).

  4. MAKE PEANUT SAUCE
    While chicken cooks, place peanut butter, water, lime juice, soy sauce, sugar and garlic powder in a microwave safe dish. Microwave on high for 30 seconds, then whisk until smooth. Add salt and pepper to taste, if you like.

  5. SERVE
    Warm tacos in the microwave or a lightly oiled pan. Spread a little peanut sauce on top, then add slaw, and chicken. Drizzle over a little more sauce, then sprinkle on peanuts and coriander (if using). If you have any fresh lime left over, you can add a squeeze of lime juice too. Roll up and eat with your hands!

Recipe Notes

WINE MATCH: Try an off-dry Riesling.
GLUTEN-FREE OPTION: Use gluten-free soy sauce and gluten-free tacos/tortillas. Choose gluten-free peanuts (regular roasted, salted peanuts are fine).
INGREDIENT SWAPS / NOTES: Baby spinach can be used in place of baby kale. This meal also works well with diced rump steak or prawns (reduce the cooking time by about half).
STORING AND REHEATING: Store all the components separately. Chicken, peanut sauce and tacos can be heated in the microwave (peanut sauce only needs to be gently heated until just warm).

 

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2 Comments

  1. Rosie W says:

    Totally delicious. That peanut sauce … wow!

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