Thai Peanut Chicken Tacos made in a creamy Thai peanut sauce, topped with a fresh pineapple slaw, and served in a flour tortilla.

Thai Peanut Chicken Tacos recipe on TastesBetterFromScratch.com

If you haven’t noticed, I have a bit of an addiction to Thai food. I really love adding Thai flavors to ordinary foods (like pizza and tacos!) Take this Thai Chicken Pizza, or this Thai Quinoa Salad , for example.  And these Thai Chicken Lettuce Wraps are one of the most popular recipes on my blog. The best part about all of these recipes is they are beyond easy to make. Seriously.

Thai Peanut Chicken Tacos recipe on TastesBetterFromScratch.com

 These Thai Peanut Chicken Tacos with Pineapple Slaw are To. Die. For! I have to make them after my little guy has gone to sleep (since he’s allergic to peanuts), but that’s okay because my husband and I have no problem inhaling the entire meal by ourselves. The original recipe comes from Jen over at Carlsbad Cravings –I just added some more things to the slaw,  and adjusted the peanut sauce a little. These are GOOOOOOD.  Like really, really good.

Thai Peanut Chicken Tacos recipe on TastesBetterFromScratch.com

 For best results we like to use a ⅓ chicken mixture to 2/3 slaw ratio–layer your tortilla with just a spoonful of the peanut chicken, and then several spoonfuls of slaw. The flavor combo is amazing, and the crunch of the slaw goes so well with the creamy chicken in peanut sauce. Hope you guys love these as much as we do!

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Recipe

Thai Peanut Chicken Tacos recipe on TastesBetterFromScratch.com
Prep 30 mins
Cook 15 mins
Total 45 mins
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Ingredients
  

Thai Peanut Chicken

  • 8-10 large flour tortillas
  • 1 pound boneless skinless chicken breasts , chopped into bite-size pieces
  • 1/3 cup low-sodium soy sauce
  • 1/3 cup light brown sugar
  • 2 Tablespoons lemon or lime juice
  • 2 Tablespoons fish sauce
  • 2 teaspoons fresh ginger root , mined (or ¾ tsp dried ground ginger)
  • 4 cloves garlic , minced
  • 1-2 teaspoons Sriracha hot sauces
  • 1 Tablespoon dried basil
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon cornstarch
  • 1/3 cup chunky peanut butter

Pineapple Slaw

  • 2 cups fresh pineapples , chopped
  • 3 cups packaged broccoli slaw
  • 1/2 cucumber , peeled and sliced into matchsticks
  • 1/4 red bell pepper , chopped
  • 2 Tablespoons green onions , chopped
  • 1 Tablespoon light brown sugar
  • 1 Tablespoon lemon or lime juice
  • salt and freshly ground black pepper

Instructions
 

  • Make the slaw by combining all ingredients in a large bowl. Stir well and refrigerate for 30 minutes or more.

For the Thai Peanut Chicken

  • In a medium size bowl, combine soy sauce, brown sugar, lemon juice, fish sauce, ginger, garlic, Sriracha, dried basil, black pepper and cornstarch. 
  • Add chicken pieces and marinate for 15-20 minutes.
  • When ready to cook, add 1 tbsp of olive oil to a large skillet over medium high heat. Add chicken and marinade to the hot pan. 
  • Cook, stirring, until chicken is cooked through and sauce has slightly thickened. 
  • Add peanut butter and still until incorporated and smooth. Remove from heat.
  • To serve, spoon the chicken mixture into your tortilla and spoon the slaw on top. 
  • I like to use a ⅓ chicken to 2/3 slaw ratio. Top with a drizzle of Sriracha, if desired. Eat immediately.

Notes

Adapted from Carlsbad Cravings

Nutrition

Calories: 275kcalCarbohydrates: 38gProtein: 14gFat: 8gSaturated Fat: 1gCholesterol: 18mgSodium: 1213mgPotassium: 494mgFiber: 2gSugar: 17gVitamin A: 345IUVitamin C: 68.3mgCalcium: 86mgIron: 2.4mg

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 3 stars
    I had really high hopes for this! Unfortunately the peanut butter overwhelmed all the other flavors in the chicken. The slaw was good. And I think the tacos would have been good. But I think if we make this again I’m going to cut the peanut butter in half.

    1. Sure! I would add all of the marinade ingredients, except for the cornstarch and the peanut butter, to the crock pot and cook for 2-3 hours on low. Pull the chicken onto a plate and shred it. Add the peanut butter and cornstarch to the slow cooker (mix the cornstarch with 1 tsp of water before adding it) and stir until combined. Then add the chicken back to the slow cooker and cook for another 15-20 minutes. Let me know how you like them!

  2. Made this recipe tonight and it’s one of my favorite I’ve made in ages!! Such a great contrast, the Thai Peanut chicken and the slaw. Loved it! Thank you for sharing this recipe with us.

  3. Wow, this was great, it smells amazing while cooking and then you add the peanut butter! What a hit!! Thanks!!!

    1. Hi Lynette, When I make it for my family I usually serve it with a side of fruit. You could serve it with a side of rice…or have some fun appetizers

  4. Made these last night. Super simple, and so delicious! We fought over the leftovers today. Only change I made was to leave out the bell pepper (didn’t have one on hand) and the green onion (don’t like them 🙂 ) It was so yummy, my husband asked me to make them again later this week. Great recipe!

  5. I made this for dinner last night! It was absolutely delicious, and my parents really liked it as well (even if it was slightly on the spicy side for them). I did make a few minor changes, though; I substituted the fish saucce with Worchestershire sauce, and I used an orange bell pepper instead of red. Nothing major, and it tasted great.

    1. So happy you liked them, and your substitutions sound great! Thanks for coming back to comment 🙂

  6. Yum! These look awesome!! I love thai food and now this post has given me a huge craving!! I’m pinning this so I will remember to give this a try very soon. Tacos + Thai = perfection! 🙂