Thai Chicken Tacos

by Rachael Ray 11:08 AM, April 28, 2017

Aired July 25, 2017

Serves 4

For the marinade:
1/4 cup light brown sugar
1/4 cup rice wine vinegar
1/4 cup Tamari
3 tablespoons fish sauce
2 tablespoons Sambal Olek or Sriracha
2 inches ginger root, peeled and grated
2 large cloves garlic, chopped
2 tablespoons peanut or canola oil
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon ground coriander
6 boneless, skinless chicken thighs or 3 boneless, skinless chicken breasts
1 lime, halved
For the Peanut-Ginger Sauce:
1/3 cup smooth peanut butter
1/4 cup boiling water
3 tablespoons light brown sugar
3 tablespoons Tamari
2 tablespoons Sambal Olek or Sriracha
2 inches ginger root, peeled and grated
1 large clove garlic, finely chopped
Juice of 1 lime
12 to 16 corn or flour soft tacos
1/2 head thinly sliced Napa or white cabbage
1/3 seedless cucumber, thinly sliced
2 large radishes, thinly sliced
1 bunch scallions, whites and greens thinly sliced on bias
Mint leaves, from a small bunch
Cilantro leaves, about 1 loosely packed cup


Combine marinade ingredients in a shallow dish or large plastic food storage bag. Add chicken and marinate for 1 hour.
Preheat a grill or cast-iron skillet to medium-high heat. Cook chicken 8-10 minutes over direct heat then let rest in pan or over indirect heat for 3-4 minutes more. Place lime halves on the grill or in the pan and slightly char. Thinly slice chicken and douse with juice of charred lime.
For the Peanut-Ginger sauce, whisk all ingredients to combine. Serve sliced chicken with sauce and fixings of your choice.