In the same amount of time it takes you to daydream your way through the take-out section of the yellow pages, decide what thigh plumping grub you are going to order and then actually have it delivered, you can whip up a mighty tasty and figure friendly version! Everyone I know loves thai food. So pull your hair back, put on something to make you feel on top of the world and get cooking!
Thai Chicken Tacos with Peanut Satay Sauce
8 small whole wheat tortillas
1 lb boneless, skinless chicken breast- cut in 1' cubes
1 tsp extra virgin olive oil
1 tbsp ground cumin
1 tsp crushed red pepper flakes
1 tbsp garlic powder
1 tsp fine sea salt
2 cups shredded cabbage (1 cup each red and nappa)
1/2 cup shredded carrot (about 1 large)
1/2 cup sliced green onion
1/2 cup thinly sliced radish
1/4 cup chopped fresh cilantro
1/4 cup rice vinegar
Peanut Satay Sauce:
1/4 cup natural chunky peanut butter
1/4 cup light coconut milk
juice of 1 lime
1 clove garlic, minced
2 tsp chilli sauce
2 tsp reduced sodium soy sauce
Preheat large skillet to medium high heat. Toss the chicken with the spices. Add oil to pan and then the chicken. Cook 6-7 minutes until golden and no longer pink in the middle.
Toss together the slaw ingredients. This can easily be made ahead.
Place all of the satay sauce ingredients in the blender and blitz just until incorporated.
Warm the tortilla shells. Fill with slaw, then chicken and a light drizzle of the sauce.
Serves 4 (2 tacos each)