Prep
20 min
Total
30 min
Makes
8 small tacos
INGREDIENTS
- 4 boneless/skinless chicken thighs
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup hoisin sauce
- 1 tbsp ginger grated
- 2 tsp garlic grated
- 2 tsp sesame oil
- 8 small corn tortillas
Purple Slaw
- 1 cup purple cabbage finely sliced
- 1 cup napa cabbage finely sliced
- 1 medium carrot peeled and grated
- 1/2 cup lime juice
- 2 tbsp sesame oil
- 1 tbsp mayonnaise
- 1/2 tsp salt
- 1/3 tsp black pepper
- 1 tbsp ginger peeled and grated
- 4 stalks cilantro chopped
- 2 scallions chopped
Peanut Sauce
- 1/2 cup peanut butter
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp chili garlic paste
METHOD
- Combine all ingredients well for slaw and place in fridge.
- Combine all ingredients well for peanut sauce and set aside.
- In a large frying pan on medium heat, add sesame oil.
- In a mixing bowl combine soy sauce, honey, hoisin sauce, ginger and garlic.
- Slice thighs into strips. Add chicken to pan and sear until golden brown.
- Pour in marinade and coat well.
- Remove pan from heat and assemble tacos.