Black Pepper and Ginger Chicken Taco with Red Curry-Peanut Sauce and Peanut Relish Recipe

Name: Black Pepper and Ginger Chicken Taco with Red Curry-Peanut Sauce and Peanut Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup soy sauce; 2 tablespoons peanut oil; 2 tablespoons finely chopped fresh ginger; 4 cloves garlic, finely chopped; 1 tablespoon coarsely ground black pepper; 4 boneless chicken breasts; Salt; 2 tablespoons peanut oil; 1 tablespoon red curry paste; 2 tablespoons soy sauce; 1 cup coconut milk; 2 tablespoons fresh lime juice; 2 tablespoons smooth peanut butter; Salt and freshly ground pepper; 1/4 cup chopped peanuts; 1/4 cup chopped pistachios; Salt and pepper; 8 blue corn tortillas, (6-inches each); 1/2 cup grated Monterey Jack cheese; 1/2 cup grated white cheddar cheese; 1/2 red onion, finely sliced; 1/4 cup finely chopped cilantro; Cilantro, for garnish

Servings: persons

1 cup soy sauce
2 tablespoons peanut oil
2 tablespoons finely chopped fresh ginger
4 cloves garlic, finely chopped
1 tablespoon coarsely ground black pepper
4 boneless chicken breasts
Salt
2 tablespoons peanut oil
1 tablespoon red curry paste
2 tablespoons soy sauce
1 cup coconut milk
2 tablespoons fresh lime juice
2 tablespoons smooth peanut butter
Salt and freshly ground pepper
1/4 cup chopped peanuts
1/4 cup chopped pistachios
Salt and pepper
8 blue corn tortillas, (6-inches each)
1/2 cup grated Monterey Jack cheese
1/2 cup grated white cheddar cheese
1/2 red onion, finely sliced
1/4 cup finely chopped cilantro
Cilantro, for garnish

1
For Chicken Marinade: Whisk together soy sauce, oil, ginger, garlic and black pepper in a medium shallow baking dish.
2
Add the chicken breast and turn to coat.
3
Cover and marinate in the refrigerator for at least 4 hours.
4
Heat a large grill pan over high heat until smoking.
5
Remove chicken from marinade and season with salt to taste.
6
Grill for 4 to 5 minutes on each side until just cooked through.
7
Let rest 5 minutes, slice each breast on the bias into 6 slices.
8
For the Red Curry Peanut Sauce: Heat peanut oil in a medium saucepan over high heat.
9
Add the curry paste and saute for 3 to 4 minutes.
10
Add the soy sauce, coconut milk and lime juice and bring to a simmer.
11
Whisk in the peanut butter and cook for 5 minutes.
12
Season with salt and pepper to taste.
13
For the Peanut Relish: Combine all ingredients in a small bowl and season with salt and pepper.
14
To Assemble: Preheat oven to 375 degrees F. Lay tortillas out on a flat surface.
15
Divide both of the cheeses among the tortillas.
16
Top the cheese with 3 slices of the chicken, some of the red onion and cilantro.
17
Fold the tortillas over to form a half moon and brush the tops with peanut oil.
18
Place on a lightly oiled baking sheet and bake for 5 to 7 minutes, until the cheese melts.
19
Serve 2 on a plate, drizzle with the red curry-peanut sauce and sprinkle with peanut relish and cilantro.

727

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 cup soy sauce, 2 tablespoons peanut oil, 2 tablespoons finely chopped fresh ginger, 4 cloves garlic, finely chopped, and more.

Yes, Black Pepper and Ginger Chicken Taco with Red Curry-Peanut Sauce and Peanut Relish falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Pepper and Ginger Chicken Taco with Red Curry-Peanut Sauce and Peanut Relish

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