Ingredients
- 2 lb boneless skinless chicken breasts or thighs
- 1/2 cup crunchy peanut butter
- 9 taco size flour tortillas
- 1/4 cup crushed peanuts
- chopped cilantro (optional)
- freshly squeezed lime juice (optional)
- 1/3 cup reduced sodium soy sauce
- 1/3 cup packed brown sugar
- 2 tbsp lime juice
- 2 tbsp fish sauce
- 2 tsp freshly grated ginger
- 4 tsp garlic cloves
- 2 1/2 tsp asian chili sauce
- 1 tbsp dried basil
- 1/2 tsp each black pepper
- 2 tsp cornstarch
- 2 cups chopped fresh pineapple
- 3 cups packaged broccoli slaw
- 1/2 red bell pepper
- 1/3 cup chopped green onions
- 1/4 cup loosely packed cilantro
- 1 tbsp rice vinegar
- 1 tbsp lime juice
Steps
- Whisk soy sauce, brown sugar, lime juice, fish sauce, ginger, garlic, chili sauce, basil, pepper, cornstarch, and peanut butter for 5 minutes.
- Toss pineapple, broccoli slaw, bell pepper, green onions, cilantro, rice vinegar, and lime juice together for 5 minutes.
- Cook the chicken in a large skillet over medium heat with the sauce for 12 minutes, turning once, until it reaches 165 F.
- Warm the flour tortillas in a dry skillet for 3 minutes.
- Fill the tortillas with chicken and slaw, then top with crushed peanuts and cilantro.
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