Thai Chicken Tacos with homemade peanut sauce

For those of you that know my husband and I (or have read the blog for any length of time), know the story of my husband’s…”issue” with Thai food.  I *love* Thai food (in fact, I just had a conversation the other day with a colleague all about Thai food, and she gave me a recommendation of a yummy place near me).  I love it so much.  I could eat chicken phad thai (5 stars, of course) every night of the week and be totally ok with it (though I might gain a ton of weight).

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Early in our marriage (which isn’t saying much, since we just celebrated our one year anniversary, so it’s still pretty early regardless), I went a bit Thai-crazy, and made Thai, or Thai-fusion dishes, every night in a 1-2 week period of time.  For someone who had never eaten Thai cuisine prior to marrying me, it was a bit much for him to handle, especially since I was still learning how to make things spicy but not too spicy for his poor taste buds, and he got majorly burnt out.  Since then, I’ve been slowly trying to re-introduce Thai food (and flavours).  I have also been working on the amount of spice I include in our food, which is a huge help.

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In any case, these Thai chicken tacos by Gimme Some Oven was the first of two Thai dishes I made last week, and my husband loved them so much!  So did my mother, and she’s not very much of an adventurous eater, either.  It was such an easy dish to throw together, and with minimal ingredients!  To make it even easier/quicker, you could cook the chicken ahead of time, and then just heat it up the night you make this.  Also, similar to Gimme Some Oven, I used homemade peanut sauce, but I didn’t use the one linked to in the taco blog post (though it looked good, too!).  I was going to save time and buy store-bought peanut sauce, but the cheapest one I could find was $6!  I know there are cheaper places you can get it, but I didn’t have time to go to another store.  I also knew that I had all the ingredients at home to make it, except coconut milk, so I went online and found a milk-less recipe from Bon Appetit, that also did not involve any actual cooking.  Score!

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Thai Chicken Tacos

serves 4

-1lb boneless skinless chicken breasts, cut into bite-sized pieces
-3tbsp rice vinegar
-1tbsp low-sodium soy sauce
-salt and pepper, to taste
-2tbsp olive oil
-small tortillas (I used these fancy wheat and black bean tortilla shells – SO YUMMY!! – and not super expensive!!)
-2cu shredded cabbage (I used shredded mixed greens, since I already had them at home)
-1cu bean sprouts (I omitted these, cuz the store I went to literally didn’t have any – I even asked)
1/2 cup Thai peanut sauce (click the original link above to see that blogger’s recipe for it, use the recipe I included below, or use store-bought)
-1cu chopped fresh cilantro
-1/2cu thinly sliced green onions
-Sriracha sauce, cheese, or other garnishes of your choice

-In a large bowl or a Ziplock bag, toss the bite-sized chicken pieces with the rice vinegar and soy sauce until evenly coated. Marinate for AT LEAST 15mins (up to overnight).
-In a large saucepan, heat oil over medium-high heat. Remove chicken from marinade, and add to pan. Season immediately with salt and pepper. Saute for 5-7 minutes, turning occasionally, until the chicken is cooked through and no longer pink inside. Remove chicken from pan and set aside.
-Layer onto tortillas (chicken, peanut sauce, cilantro, green onion, and cabbage/lettuce).
*Side note: I warmed my tortillas prior to layering.


Homemade Peanut Sauce

serves 4-6

-1 one-inch piece ginger, peeled (I had less than that leftover from a previous meal, so just use whatever you have)
-1 small garlic clove
-1/2cu creamy peanut butter
-2tbsp reduced-sodium soy sauce
-1tbsp fresh lime juice
-1tsp (packed) light brown sugar (I only have dark, so I used that)
-1/4-1/2 teaspoon crushed red pepper flakes (we’re outta flakes, so I used a few shakes of cayenne)

-Add ginger and garlic to a food processor. Then add peanut butter, soy sauce, lime juice, brown sugar, red pepper flakes, and 1/3 cup water and blend, adding more water by tablespoonfuls if needed to thin, until smooth (somehow I missed the “add more water” instruction, so mine was pretty thick, but still super tasty!).
-DO AHEAD: Peanut sauce can be made 3 days ahead. Transfer to a small bowl, cover, and chill. Bring to room temperature before using.

Some other Thai-inspired dishes, previously posted on Never The Same Dish:

Spicy Basil Chicken

Thai Turkey Burgers (yum!!)

Thai Chicken Enchiladas (this is what spurred my husband’s dislike of Thai, because I accidentally used an entire jar of chili garlic paste instead of sweet chili sauce, because the store I went to didn’t have sweet chili sauce, and the chili garlic paste didn’t taste really spicy when I just dipped my finger in it…therefore, as a warning, super yummy but oh-so spicy, or with the sweet chili sauce, just plain super yummy)

Thai Chicken Quesadillas (can you tell I love fusion?)

Thai Chicken Quinoa

Thai Crunch Chicken Salad (can you also tell I just love chicken?  This dish was very tasty, though!)

Thai Chicken Curry

Thai Beef (so good and so easy! -> crockpot dish!)

Light Peanut Sauce with Chicken and Rice Noodles (simple and delish!)

Thai Turkey Lettuce Cups (who doesn’t love lettuce cups?!)


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