Ingredients
– 1 1/2 lbs (about 680 g) boneless skinless chicken breasts
– 1/4 cup (60 ml) lime juice
– 1/4 cup (60 ml) soy sauce
– 3 tablespoons packed light brown sugar
– 2 tablespoons vegetable oil or light olive oil
– 1 tablespoon fish sauce
– 1 tablespoon sriracha
– 4 cloves garlic, minced
– 1 tablespoon peeled and minced ginger
– 1/3 cup (about 15 g) chopped cilantro
– 1/3 cup (about 30 g) chopped green onions
– 1/3 cup (approximately 80 g) creamy peanut butter
– 2 tablespoons packed light brown sugar
– 1 tablespoon lime juice
– 1 tablespoon soy sauce
– 1 clove garlic, finely minced
– 2 teaspoons peeled and finely minced ginger
– 1 teaspoon sriracha
– 2 tablespoons hot water
– 8 small flour tortillas, warmed
– Shredded purple cabbage
– Shredded carrots
– Diced red bell peppers
– Chopped unsalted peanuts
– Chopped green onions
– Cilantro
– 1 1/2 lbs chicken breasts for the base protein
– 1/3 cup peanut butter as a creamy topping
– 8 tortillas for serving
Instructions
1-First, pound the chicken breasts to 1/2-inch thickness and place them in a resealable bag. Mix the marinade by whisking together 1/4 cup lime juice, 1/4 cup soy sauce, 3 tablespoons brown sugar, 2 tablespoons oil, 1 tablespoon each of fish sauce and sriracha, plus minced garlic, ginger, cilantro, and green onions, then pour it over the chicken. Seal the bag, rub the marinade in, and chill for 2 to 4 hours to let those Thai flavors soak in.
2-Next, prepare the peanut sauce by whisking 1/3 cup creamy peanut butter with 2 tablespoons brown sugar, 1 tablespoon each of lime juice and soy sauce, 1 clove minced garlic, 2 teaspoons minced ginger, 1 teaspoon sriracha, and 2 tablespoons hot water until smooth. Preheat your grill to 400°F, brush the grates with oil, and grill the chicken for about 5 minutes per side until it hits 165°F internally.
3-After grilling, let the chicken rest for 5 minutes, then slice it into strips or cubes. For a similar twist on grilling, check out our guide on preparing blackened chicken for extra inspiration. Warm the 8 small flour tortillas gently, then assemble by adding the chicken, shredded purple cabbage, carrots, diced red bell peppers, chopped peanuts, green onions, and cilantro, drizzling with peanut sauce on top.
4-Serve right away for the best taste and texture, adjusting for dietary needs like using tofu instead of chicken.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌶 Adjust sriracha amounts to control the level of spiciness to your taste.
🥜 For a smoother peanut sauce, gradually add hot water until desired consistency.
🌿 Fresh herbs like cilantro and green onions add brightness—don’t skip them for authentic flavor.
- Prep Time: 25 minutes
- Marinating Time: 2 to 4 hours
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Thai fusion
- Diet: High protein
Nutrition
- Serving Size: 1 serving