Thai Chicken Tacos

Ingredients

Chicken and marinade
• 1 1/2 lbs boneless skinless chicken breasts
• 1/4 cup fresh lime juice
• 1/4 cup soy sauce
• 3 Tbsp packed brown sugar
• 2 Tbsp vegetable oil or light olive oil
• 1 Tbsp fish sauce
• 1 Tbsp sriracha
• 4 cloves garlic, minced
• 1 Tbsp peeled and minced ginger
• 1/3 cup chopped cilantro
• 1/3 cup chopped green onions
Peanut Sauce
• 1/3 cup creamy peanut butter
• 2 Tbsp packed light brown sugar
• 1 Tbsp fresh lime juice
• 1 Tbsp soy sauce
• 1 clove garlic, finely minced
• 2 tsp peeled and finely minced ginger
• 1 tsp sriracha
• 2 Tbsp hot water
For serving
• Warmed corn or flour tortillas, shredded purple cabbage, shredded carrots, diced red bell peppers, chopped unsalted peanuts, chopped green onions, cilantro

Directions

• For the marinade:
• Place chicken in a gallon size resealable bag, seal bag then pound chicken to 1/2-inch thickness. In a bowl whisk together lime juice, soy sauce, brown sugar, vegetable oil, fish sauce, sriracha, garlic, ginger, cilantro and green onions. Pour mixture over chicken in bag and seal bag. Rub marinade over chicken, transfer to refrigerator and allow to marinate 2 - 4 hours.
• For the peanut sauce:
• Meanwhile prepared peanut sauce by whisking together peanut butter, brown sugar, lime juice, soy sauce garlic, ginger, sriracha and hot sauce in a medium bowl.
• To cook chicken:
• Heat a grill to 400 degrees over medium-high heat. Brush grill grates with oil then transfer chicken to grill. Grill until chicken registers 165 in center, about 5 minutes per side. Transfer to a plate and rest 5 minutes then cut into strips or cubes. Serve over tortillas with toppings listed and peanut sauce.
• Recipe source: Cooking Classy