Thai Peanut Chicken Tacos give leftover chicken new life with a nutty, Thai-inspired sauce and bright cabbage slaw. This is a fusion dish that will make taco night anything but ordinary. We promise you will cook extra chicken one night, just so you can make these tacos the next! This recipe was first published in full on the blog Curious Cuisiniere. We are pleased to share it with you here, with permission, for Weekday Supper.
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- 1 cup red cabbage shredded
- 1 cup green cabbage shredded
- 1 carrot julienned
- ½ small sweet onion sliced
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger chopped
- 1 garlic clove minced
- ½ teaspoon crushed red chili peppers
- 1 cup peanuts
- 2 garlic cloves
- 3 tablespoon soy sauce
- 2 tablespoon water
- ½ large lime juiced (2 tablespoon juice)
- 1 tablespoon brown sugar
- 1/8 to ¼ teaspoon cayenne pepper
- ¼ cup coconut milk light
- 2 cups cooked chicken diced or shredded
- 6 6- inch flour tortillas
- ¼ cup chopped peanuts
- Place all slaw ingredients in a medium bowl and mix well. Let stand while you make your sauce.*
- Place the peanuts in the bowl of your food processor. Pulse until the nuts are finely ground. Add garlic cloves and pulse until the cloves are finely chopped and mixed with the peanuts. Add the soy sauce, water, lime juice, brown sugar, and cayenne pepper (depending on your heat tolerance). Blend until a smooth paste forms.*
- Transfer the peanut mixture to a medium saucepan. Add the coconut milk to the peanut mixture and mix until smooth, heating over medium heat.
- Once the sauce is smooth, mix in the cooked chicken. Continue to cook until the chicken is heated through.
- To serve, pile the chicken and slaw on a 6” flour tortilla. Top with extra peanuts if desired.
The slaw and sauce can be made ahead of time. Refrigerate the slaw until you are ready to use it. Make the sauce as instructed through the food processor steps. When you are ready to serve, heat the peanut mixture with the coconut milk to create a smooth sauce. Mix in chicken and heat, adding more coconut milk as needed. (The peanuts may make the sauce thicken slightly.)