Thai Chicken Tacos

Remember the old song lyrics “you put the lime in the coconut . . .” You can dial the spice up or down with the amount of Sriracha sauce you use. 

1 cup unsweetened, lite coconut milk
3 tablespoons reduced-sodium soy sauce
3 tablespoon creamy peanut butter
1 tablespoon Sriracha sauce
Juice of 1 lime
4 boneless, skinless chicken breasts, cut into cubes
1 large red sweet pepper, sliced into strips
2 carrots, sliced on the bias
1 medium sweet onion, cut into slivers
2 cups fresh broccoli florets
2 tablespoons sesame oil or walnut oil
Chopped romaine or other salad greens
1 lime cut into wedges
Whole grain 8-inch tortillas

In a large skillet, heat 1 tablespoon sesame oil over medium heat. Add chicken pieces and cook on both sides, until cooked through. Remove from skillet and keep warm. 

While chicken is cooking, in a saucepan, combine coconut milk, soy sauce, peanut butter, Sriracha sauce and lime juice. Whisk together until smooth. Cook over medium-high heat until sauce reduces. Keep warm.

Heat remaining sesame oil in skillet and add vegetables, cook until tender-crisp. Add chicken and sauce. Cook over medium to medium-high heat, until warmed through.

Place greens on tortillas (warm, if desired) top with chicken mixture. Serve with lime wedges and additional soy and Sriracha sauces. 

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