Thai Chicken Tacos with Spicy Peanut Sauce
- Yield: 12 servings (2 tacos per serving) - Prep Time:20 minutes - Cook Time: 12 minutes - Total Time: 35 minutes Ingredients - 24 Frescados Taco-Style Flour
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Cooking tools:
- Saucepan
- Whisk
- Measuring cup
- Measuring spoon
- Saute pan
- Kitchen scale
- Cutting board
- Chef's knife
- Grater
- Mixing bowl
- Tongs
- Spatula
- Stove
- Oven
- Aluminum foil
- Paper towel
- Plate
- Serving platter
- Colander
- Garlic press
- Kitchen timer
- Fine-mesh sieve
- Ladle
Ingredients
- 24 Frescados Taco-Style Flour Tortillas
- 1 tbsp canola oil
- 3 tbsp prepared hot Red Thai curry paste
- 1 cup crunchy peanut butter (regular, not natural)
- 1 can (14 oz) coconut milk
- 1/3 cup lime juice
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 3/4 cup canola oil
- 3 lb boneless skinless chicken thighs, cubed
- 2 tbsp minced garlic
- 2 tbsp minced fresh gingerroot
- 1/4 cup soy sauce
- 2 tbsp fish sauce
- 2 tbsp Asian-style hot sauce
- 1 1/2 cup shredded cabbage
- 3 Thai red chilies, sliced
- 1 1/2 cups bean sprouts
- 12 green onions, sliced
- 12 lime wedges (optional)
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