Yesterday, I planned to try out a new recipe, however, sometimes it's a good idea to read over the recipe in advance. So I changed my plans, and made Thai Chicken Tacos for dinner tonight instead. I started the meal last night by marinating the chicken. To make the marinade, I mixed together lime juice, soy sauce, brown sugar, vegetable oil, fish sauce, sriracha, garlic, ginger, cilantro, and green onions. I pounded my chicken inside a large ziploc bag, added the marinade, and let it work its magic overnight. Today, I had my sous chef chop up some red pepper, cilantro, green onions, and peanuts. Meanwhile, I heated the grill pan and mixed up my peanut sauce. The peanut sauce consisted of peanut butter, soy sauce, lime juice, brown sugar, sriracha, garlic, ginger, and hot water. I whisked that until it made a thick sauce. Once the grill was heated, I placed my chicken in the pan and cooked each side for about 6 minutes. I let the chicken rest for 5 minutes before I cut it into bite sized pieces and began taco assembly. We used our favorite HEB tortillas and added chicken, peanut sauce, shredded carrots, red peppers, cilantro, green onions, and chopped peanuts. The tacos were so tasty. It was a very light tasty taco and my favorite part was the peanut sauce. It was the perfect blend of sweet and spicy. I would probably eat the peanut sauce all by itself. This recipe will also provide Mike with a few days worth of lunch, which is always a good sign in my book.

The New Austonian