Ingredients

The following ingredients have 4 Servings
  • For the chicken:
  • 3 cups shredded (cooked chicken breasts)
  • 1/4 cup soy sauce
  • 3 tablespoonsfish sauce
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons honey
  • 2 tablespoons finely minced ginger
  • 2 tablespoons hoisin sauce
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon fresh ground pepper
  • For the slaw:
  • 2 cups thinly sliced napa cabbage
  • 1 thinly sliced celery stalk
  • 1/2 cup matchstick cut carrots
  • 1/4 cup lightly packed chopped cilantro
  • 1/4 cup rice wine vinegar
  • 2 tablespoons honey
  • 1/2 teaspoon sesame oil
  • Kosher salt and pepper (to taste)
  • For the peanut sauce:
  • 1/2 cup creamy natural peanut butter
  • 1/4 cup low-sodium chicken broth
  • 3 tablespoons soy sauce
  • 2 1/2 tablespoons honey
  • juice and zest of one lime
  • 1 cloves of garlic (chopped)
  • 1 tablespoon red curry paste or curry powder
  • 1 shallot (chopped)
  • 2 tablespoons chili paste
  • 2 tablespoons rice vinegar
  • 8 corn tortillas

Instruction

  • In a nonstick skillet over medium heat, add the chicken and cook for 1-2 minutes to warm through. While the chicken cooks, whisk the soy sauce, fish sauce, vinegar, honey, ginger, hoisin, garlic and pepper to combine.
  • Add the sauce mixture to the chicken and continue cooking until the sauce reduces by 1/2. Remove from the heat and set aside.
  • In a medium bowl, toss together the cabbage, celery, carrots and cilantro.
  • In a small bowl, whisk together the vinegar, honey and sesame oil. Season with salt and pepper to taste.
  • Toss the slaw with the dressing to combine.
  • In the bowl of a food processor or blender, add the peanut butter, broth, soy sauce, honey, lime juice and zest, garlic, curry, shallot, chili paste and vinegar.
  • Blend to combine until smooth. Set aside.
  • Toast the tortillas over an open flame or in a skillet until lightly charred, working one at a time. Place the toasted tortillas on a plate and cover until all tortillas are done.
  • Spoon 1/4 cup of chicken into the center of the tortilla.
  • Top with slaw and peanut sauce.
  • Garnish with chopped cilantro and lime, if desired.