This is a print preview of "Black Pepper And Ginger Chicken Taco With Curry Peanut Sauce" recipe.

Black Pepper And Ginger Chicken Taco With Curry Peanut Sauce Recipe
by Global Cookbook

Black Pepper And Ginger Chicken Taco With Curry Peanut Sauce
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  Servings: 4

Ingredients

  • 1 c. soy sauce
  • 2 Tbsp. peanut oil
  • 2 Tbsp. finely-minced fresh ginger
  • 4 x garlic cloves finely minced
  • 1 Tbsp. coarsely grnd black pepper
  • 4 x boneless chicken breasts Salt to taste
  • 2 Tbsp. peanut oil
  • 1 Tbsp. red curry paste
  • 2 Tbsp. soy sauce
  • 1 c. coconut lowfat milk
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. smooth peanut butter Salt to taste Freshly-grnd black pepper to taste
  • 1/4 c. minced peanuts
  • 1/4 c. minced pistachios Salt to taste Freshly-grnd black pepper to taste
  • 8 x blue corn tortillas - (6" dia)
  • 1/2 c. grated Monterey Jack cheese
  • 1/2 c. grated white cheddar cheese
  • 1/2 x red onion finely sliced
  • 1/4 c. finely-minced cilantro Cilantro for garnish

Directions

  1. For Chicken Marinade: Whisk together soy sauce, oil, ginger, garlic and black pepper in a medium shallow baking dish. Add in the chicken breasts and turn to coat. Cover and marinate in the refrigerator for at least 4 hrs.
  2. Heat a large grill pan over high heat till smoking. Remove chicken from marinade and season with salt to taste. Grill for 4 to 5 min on each side till just cooked through. Let rest 5 min, slice each breast on the bias into 6 slices.
  3. For the Red Curry Peanut Sauce: Heat peanut oil in a medium saucepan over high heat. Add in the curry paste and saute/fry for 3 to 4 min. Add in the soy sauce, coconut lowfat milk and lime juice and bring to a simmer. Whisk in the peanut butter and cook for 5 min. Season with salt and pepper to taste.
  4. For the Peanut Relish: Combine all ingredients in a small bowl and season with salt and pepper.
  5. To Assemble: Preheat oven to 375 degrees. Lay tortillas out on a flat surface. Divide both of the cheeses among the tortillas. Top the cheese with 3 slices of the chicken, some of the red onion and cilantro. Fold the tortillas over to create a half moon and brush the tops with peanut oil.
  6. Place on a lightly oiled baking sheet and bake for 5 to 7 min, till the cheese melts. Serve 2 on a plate, drizzle with the red curry-peanut sauce and sprinkle with peanut relish and cilantro.
  7. This recipe yields 4 servings.
  8. Comments: Original title as listed is "Black Pepper And Ginger Chicken Taco With Red Curry-Peanut Sauce And Peanut Relish."