Ingredients
For the
chicken:
3 cups
shredded, cooked chicken breasts
¼ cup soy sauce
3
tablespoonsfish sauce
3
tablespoons rice wine vinegar
3
tablespoons honey
2
tablespoons finely minced ginger
2
tablespoons hoisin sauce
½ teaspoon
minced garlic
½ teaspoon
fresh ground pepper
For the
slaw:
2 cups
thinly sliced napa cabbage
1 thinly sliced
celery stalk
½ cup
matchstick cut carrots
¼ cup
lightly packed chopped cilantro
¼ cup rice
wine vinegar
2
tablespoons honey
½ teaspoon
sesame oil
Kosher salt
and pepper, to taste
For the
peanut sauce:
½ cup
creamy natural peanut butter
¼ cup
low-sodium chicken broth
3
tablespoons soy sauce
2½
tablespoons honey
juice and
zest of one lime
1 cloves of
garlic, chopped
1
tablespoon red curry paste or curry powder
1 shallot,
chopped
2
tablespoons chili paste
2
tablespoons rice vinegar
8 corn
tortillas
Instructions
In a
nonstick skillet over medium heat, add the chicken and cook for 1-2 minutes to
warm through. While the chicken cooks, whisk the soy sauce, fish sauce,
vinegar, honey, ginger, hoisin, garlic and pepper to combine.
Add the
sauce mixture to the chicken and continue cooking until the sauce reduces by ½.
Remove from the heat and set aside.
In a medium
bowl, toss together the cabbage, celery, carrots and cilantro.
In a small
bowl, whisk together the vinegar, honey and sesame oil. Season with salt and
pepper to taste.
Toss the
slaw with the dressing to combine.
In the bowl
of a food processor or blender, add the peanut butter, broth, soy sauce, honey,
lime juice and zest, garlic, curry, shallot, chili paste and vinegar.
Blend to combine
until smooth. Set aside.
Toast the
tortillas over an open flame or in a skillet until lightly charred, working one
at a time. Place the toasted tortillas on a plate and cover until all tortillas
are done.
Spoon ¼ cup
of chicken into the center of the tortilla.
Top with
slaw and peanut sauce.
Garnish
with chopped cilantro and lime, if desired.
