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Listed in: Tacos
CHICKEN
1/4 cup (60 ml) lime juice (about 2 limes)
1/4 cup (60 ml) soy sauce
3 tablespoons (60 g) honey
2 tablespoons (30 ml) vegetable oil
1 tablespoon (15 ml) fish sauce
2 teaspoons (10 ml) Sriracha sauce
4 garlic cloves, grated
2 teaspoons (10 g) grated fresh ginger
2 scallions, chopped, green parts reserved for the tacos
11/2 pounds (680 g) boneless, skinless chicken breasts, cut into halves or thirds
ASSEMBLY
1 cup (70 g) shredded purple cabbage
1 cup (110 g) carrot matchsticks
1 cup (150 g) diced red bell pepper
1/3 cup (50 g) chopped unsalted peanuts
1/2 cup (8 g) chopped fresh cilantro
1 or 2 Boston Bibb lettuce heads, leaves separated
Thai Peanut Sauce
TO MAKE THE CHICKEN: In the slow cooker, whisk together the lime juice, soy sauce, honey, oil, fish sauce, Sriracha, garlic, ginger, and white parts of the scallions. Add the chicken and stir to coat with the sauce. Cover and cook on high for 4 hours or on low for 8 hours.
When cooked, transfer the chicken breasts to a cutting board and use two forks to shred the meat.
TO ASSEMBLE: In a large bowl, combine the shredded chicken, cabbage, carrot, bell pepper, peanuts, green parts of the scallions, and cilantro.
Layer two lettuce leaves to build each cup and scoop the chicken and veggie mixture into it. Drizzle with peanut sauce.
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