Juicy, tender chicken breast bursting with Thai flavors, topped with a refreshingly crisp bean sprout slaw and creamy peanut sauce. All piled high in warmed tortillas for tacos that are sure to blow your mind!
1Green Bell Pepper– stemmed, seeded and thinly sliced
1Red Bell Pepper– stemmed, seeded and thinly sliced
1(14 oz) canCoconut Milk
1CupLow Sodium Chicken Stock
¼CupPeanut Butter(creamy or crunchy)
3TBSRed Curry paste
2TBSLow Sodium Soy Sauce
2TBSLight Brown Sugar
2large ClovesGarlic– minced
¼tspCrushed Red Pepper Flakes
Kosher Salt & Ground Black Pepper
1Lime– juiced (1 TBS + 1 tsp)
Optional for Garnish: Peanuts, Cilantro Leaves, Sliced Scallions
Bean Sprout Slaw:
5ozMung Bean Sprouts
2Scallions– thinly sliced
1largeCarrots– shredded (about ½ cup)
2TBSFresh Cilantro Leaves– roughly chopped
1Jalapeno– seeded, ribbed and minced
2tspSriracha Hot Sauce
1TBSSweet Thai Chili Sauce
1/2Llimejuiced (about 2 tsp)
Thai Peanut Sauce:
¼CupCreamy Peanut Butter
¾CupLight Coconut Milk
2TBSThai Red Curry Paste
1TBSApple Cider Vinegar
2TBSLight Brown Sugar
Salt to taste
For Serving: Flour Tortillas, Lime Wedges, Crushed Red Peppers
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, 3/4 teaspoon salt and 1/4 teaspoon 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.
OPTIONAL: 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!
*Peanut Sauce will keep, covered in the refrigerator, for up to 1 week.*Nutritional Information includes everything but tortillas.