Thai Peanut Chicken Tacos


By Jen Satterly, Carlsbad Cravings

In a large bowl or freezer bag, whisks the Thai Peanut Chicken marinade ingredients together. Add chicken and marinate at room temperature for 30 minutes. Meanwhile, chop ingredient for Pineapple 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 desired amount of tortillas and top with Pineapple Slaw, chopped peanuts and additional cilantro, lime juice and Asian chili sauce to taste.

Recipe Notes: You can make the Thai Peanut Chicken and Pineapple 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.  


Nutrition information per serving:

Calories: 490

Fat: 17g

Trans fats:  0g

Cholesterol: 85mg

Carbohydrate: 49g

Protein: 38g

Sodium: 1750 mg

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