Thai Chicken Tacos (with Bean Sprout Slaw and Peanut Sauce)

Serves: 6

Ingredients

Thai Chicken:
2 Pounds Boneless, Skinless Chicken Breasts (can substitute Thighs) – Cubed into 1 ½’’ pieces
1 large White Onion – thinly sliced
1 Green Bell Pepper – stemmed, seeded and thinly sliced
1 Red Bell Pepper – stemmed, seeded and thinly sliced
1 (14 oz) can Light Coconut Milk
1 Cup Low Sodium Chicken Stock
¼ Cup Peanut Butter (creamy or crunchy)
3 TBS Red Curry paste
2 TBS Fish Sauce
2 TBS Low Sodium Soy Sauce
2 TBS Light Brown Sugar
2 TBS Ginger – minced
2 large Cloves of Garlic – minced
¼ tsp Crushed Red Pepper Flakes
¾ tsp Salt, or more to taste
¼ tsp Ground Black Pepper, or more to taste
1 Lime – juiced (1 TBS + 1 tsp)
¼ Cup Peanuts – roughly chopped
¼ Cup Fresh Cilantro Leaves
4 Scallions – thinly sliced

Bean Sprout Slaw:
5 oz. Mung Bean Sprouts
2 Scallions – thinly sliced
1 large Carrots – shredded (about ½ cup)
2 TBS Fresh Cilantro Leaves – roughly chopped
1 Jalapeno – seeded, ribbed and minced
2 tsp Sriracha Hot Sauce
1 tsp Fish Sauce
1 TBS Sweet Thai Chili Sauce
½ tsp Ginger – grated
1 TBS Sesame Oil
Juice of ½ a lime (about 2 tsp)

Thai Peanut Sauce:
¼ Cup Creamy Peanut Butter
¾ Cup Light Coconut Milk
1 TBS Fish Sauce
1 TBS Soy Sauce
2 TBS Thai Red Curry Paste
1 TBS Apple Cider Vinegar
2 TBS Light Brown Sugar
2 TBS Peanuts – crushed
Salt to taste

Tacos:
Flour Tortillas
Lime Wedges (optional)
Crushed Red Pepper Flakes (optional)

Instructions

For the Thai Chicken: In a medium mixing bowl combine: coconut milk, chicken stock, peanut butter, curry paste, fish sauce, soy sauce, brown sugar, ginger, garlic, red pepper flakes, salt and pepper. Whisk to combine.
Scatter the onions and both peppers in the bottom of a slow cooker. Add the chicken cubes on top. Pour the sauce evenly over the top. Cover and cook on high for 3 ½ -4 hours or low for 6-8 hours, stirring at the 2 hour mark. Remove top and stir in lime juice. Taste and adjust for seasoning with salt and pepper.

Transfer to a serving bowl and top with scallions, peanuts and cilantro.
Meanwhile, Make the Bean Sprout Slaw: Place sprouts, scallions, carrots, cilantro and jalapeno in a large mixing bowl. Toss mix together. In a small mixing bowl whisk together the Sriracha, fish sauce, sweet Thai chili sauce, ginger, sesame oil and lime juice. Pour sauce over salad ingredients and toss to combine. Cover and set aside in the refrigerator.

And, Make the Peanut Sauce: Place all ingredients, except for the peanuts, into a small saucepan over medium heat. Whisk to stir. Bring to a simmer, whisking occasionally. As soon as a simmer is reached, remove from heat and stir in crushed peanuts. Taste and adjust for seasoning. Set aside until ready to use.

To Serve: Place a heaping spoonful of Thai Chicken in the center of each tortilla, top with slaw, squeeze on a bit of lime juice and sprinkle with crushed red pepper flakes. Enjoy!

Notes
*Peanut Sauce will keep, covered in the refrigerator, for up to 1 week.

From nospoonnecessary.com