Black Pepper And Ginger Chicken Taco With Curry Peanut Sauce Recipe
Servings: 4
Ingredients
- 1 c. soy sauce
- 2 Tbsp. peanut oil
- 2 Tbsp. finely-minced fresh ginger
- 4 x garlic cloves finely minced
- 1 Tbsp. coarsely grnd black pepper
- 4 x boneless chicken breasts Salt to taste
- 2 Tbsp. peanut oil
- 1 Tbsp. red curry paste
- 2 Tbsp. soy sauce
- 1 c. coconut lowfat milk
- 2 Tbsp. fresh lime juice
- 2 Tbsp. smooth peanut butter Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. minced peanuts
- 1/4 c. minced pistachios Salt to taste Freshly-grnd black pepper to taste
- 8 x blue corn tortillas - (6" dia)
- 1/2 c. grated Monterey Jack cheese
- 1/2 c. grated white cheddar cheese
- 1/2 x red onion finely sliced
- 1/4 c. finely-minced cilantro Cilantro for garnish
Directions
- For Chicken Marinade: Whisk together soy sauce, oil, ginger, garlic and black pepper in a medium shallow baking dish. Add in the chicken breasts and turn to coat. Cover and marinate in the refrigerator for at least 4 hrs.
- Heat a large grill pan over high heat till smoking. Remove chicken from marinade and season with salt to taste. Grill for 4 to 5 min on each side till just cooked through. Let rest 5 min, slice each breast on the bias into 6 slices.
- For the Red Curry Peanut Sauce: Heat peanut oil in a medium saucepan over high heat. Add in the curry paste and saute/fry for 3 to 4 min. Add in the soy sauce, coconut lowfat milk and lime juice and bring to a simmer. Whisk in the peanut butter and cook for 5 min. Season with salt and pepper to taste.
- For the Peanut Relish: Combine all ingredients in a small bowl and season with salt and pepper.
- To Assemble: Preheat oven to 375 degrees. Lay tortillas out on a flat surface. Divide both of the cheeses among the tortillas. Top the cheese with 3 slices of the chicken, some of the red onion and cilantro. Fold the tortillas over to create a half moon and brush the tops with peanut oil.
- Place on a lightly oiled baking sheet and bake for 5 to 7 min, till the cheese melts. Serve 2 on a plate, drizzle with the red curry-peanut sauce and sprinkle with peanut relish and cilantro.
- This recipe yields 4 servings.
- Comments: Original title as listed is "Black Pepper And Ginger Chicken Taco With Red Curry-Peanut Sauce And Peanut Relish."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 4 servings | |
| Calories 469 | |
| Calories from Fat 325 | 69% |
| Total Fat 37.12g | 46% |
| Saturated Fat 14.47g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 4322mg | 180% |
| Potassium 524mg | 15% |
| Total Carbs 20.42g | 5% |
| Dietary Fiber 4.2g | 14% |
| Sugars 7.59g | 5% |
| Protein 17.89g | 29% |
