Chicken Satay Street Tacos

Corn tortilla filled with Thai chicken satay, cucumber pineapple relish, peanut sauce, cilantro and chopped peanut.

By: Rachada Prayong-Russell, Signature Chef

Prep Time: 8 hours and 18 to 26 minutes
Cook Time: 25 to 27 minutes

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

Thai Chicken Satay:
1/3 cup coconut milk
2 ½ Tablespoons unsweetened pineapple juice
2 ½ Tablespoons low sodium soy sauce
2 ½ Tablespoons creamy peanut butter
1 Tablespoon and 1 teaspoon light brown sugar
1 Tablespoon and 1 teaspoon red curry paste
1 ¾ teaspoons curry powder
½ teaspoon ground turmeric
½ teaspoon ground coriander
½ teaspoon ground white pepper
10 ounces boneless, skinless raw chicken breast, cut into ½-inch pieces
10 ounces boneless, skinless raw chicken thighs, cut into ½-inch pieces
¼ cup finely chopped fresh garlic cloves
1/3 cup canola oil

Cucumber Pineapple Relish:
1 Tablespoon water
¼ cup unseasoned rice vinegar
1 ½ teaspoons Kosher salt
2 Tablespoons granulated sugar
1 cup peeled and diced cucumbers
1/3 cup peeled, cored and diced fresh pineapple
3 Tablespoons seeds and finely diced serrano peppers
¾ cup finely diced red onions
3 ½ Tablespoons finely chopped fresh cilantro

Avocado Mayonnaise:
¼ cup chopped fresh avocado
1/3 cup mayonnaise

Peanut Sauce:
¼ teaspoon canola oil
1/8 teaspoon red curry paste
1 Tablespoon low sodium soy sauce
1 ½ Tablespoons canned coconut milk
1 ½ Tablespoons water
1 Tablespoon creamy peanut butter
1 Tablespoon light brown sugar
1 Tablespoon lime juice

Chicken Satay Street Tacos:
8 (6-inch) corn tortillas
2 Tablespoons and 2 teaspoons chopped fresh cilantro
½ cup chopped dry roasted unsalted peanuts

Allergens:

Eggs, Gluten, Mustard, Peanuts, Soy, Tree Nuts, Wheat

Nutritional Information

Directions:

To Prepare Thai Chicken Satay:
In a stainless-steel bowl, combine coconut milk, pineapple juice, soy sauce, peanut butter, brown sugar, curry paste, curry powder, turmeric, coriander and white pepper. Whisk until well-blended.
In a separate stainless-steel bowl, add diced chicken breast and thighs, garlic and oil. Toss to evenly coat. Pour coconut mixture over chicken and garlic mixture. Toss to evenly coat. Cover and place in refrigerator for a minimum of 8 hours to marinate. Drain and discard excess marinade when ready to cook. Spray a sheet tray with cooking oil spray. Place chicken on sheet tray. Bake in a preheated 350-degree Fahrenheit oven for 25 minutes or cooked through. Serve hot.
To Prepare Cucumber Pineapple Relish:
In a small saucepan over medium-high heat, add water, vinegar, salt and sugar. Stir until sugar is dissolved. Allow to cool. In a stainless-steel bowl, combine cucumbers, pineapple, peppers, onions and cilantro. Pour vinegar mixture over cucumbers and pineapple. Toss gently to evenly coat and distribute. Cover, and place in refrigerator until ready to use.
To Prepare Avocado Mayonnaise:
In a large bowl, mash avocados. Combine mashed avocado and mayonnaise. Blend well. Cover, and refrigerate until ready to use.
To Prepare Peanut Sauce:
Heat oil in a saucepan over medium-high heat. Add curry paste. Sauté for 1 to 2 minutes. Add soy sauce, coconut milk and water. Whisk to combine. Add peanut butter and brown sugar. Stir until sugar is dissolved. Add lime juice. Blend until smooth and heated through. Serve hot.
To Prepare Chicken Satay Street Tacos:
Heat tortilla for 5 to 10 seconds on each side or until warm and pliable. Place ¼ cup chicken satay in center of each tortilla. In order, top with:
-1/4 cup cucumber pineapple relish
-1/2 Tablespoon peanut sauce
-1 Tablespoon avocado mayonnaise, drizzled
-1 teaspoon chopped cilantro
-1 Tablespoon chopped peanuts
Loosely fold tortilla in half, leaving an opening. Place 2 tortillas onto the plate. Enjoy immediately!

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Recipe Tags: Entertaining, Family Dinner, Holiday, Chicken, Eggs, Gluten, Mustard, Peanuts, Soy, Tree Nuts, Wheat, Sandwiches, Winter,

Calories	640
Calories from Fat	340
Total Fat	37g
Sat Fat	7g
Trans Fat	0g
Cholesterol	100mg
Sodium	1310mg
Total Carbohydrate	47g
Fiber	6g
Sugar	16g
Protein	31g