Ingredients
4chicken breastsboneless, skinless
1 ½cupscoconut milklight is fine
¼cupsoy sauce
1tbspbrown sugar
1tbsplime juice
2tspfresh garlicminced
2tspfresh gingerminced
1cupred cabbageshredded
½cupcarrotsshredded
½cupcucumberthinly sliced
½cupcilantro leaves
8smallflour tortillas
salt and pepper
lime wedgesfor garnish
½cuppeanut buttersmooth
¼cupcoconut milk
2tspLime Juice
1tbspsoy sauce
2tspbrown sugar
2tspwater
Preparation
Combine the coconut milk, soy sauce, brown sugar, lime juice, garlic, and ginger in a large resealable bag.
Add the chicken and toss to coat. Marinate in the refrigerator for at least one hour, up to 8 hours.
Heat the skillet over medium-high heat. Season the chicken on both sides with salt and pepper, place on the skillet, and cook for 5 to 6 minutes on each side or until done.
Cut the cooked chicken into cubes.
Combine all of the ingredients in the food processor and process until smooth. Add salt and pepper to taste.
Warm the tortillas in the microwave. Place the tortillas in a row.
To each tortilla add shredded cabbage, shredded carrots, cucumber, and chicken.
Top with a generous drizzle of peanut sauce and a few cilantro leaves. Serve immediately with lime wedges if desired.
