Black Pepper and Ginger Chicken Taco with Red Curry-Peanut Sauce and Peanut Relish

Name: Black Pepper and Ginger Chicken Taco with Red Curry-Peanut Sauce and Peanut Relish
Prep time: 4 h 32 min
Cook time: 4 h 32 min
Total time: 4 h 32 min
Yield: 4
Cuisine: Global
Ingredients: 4 boneless chicken breasts; 59 milliliters finely chopped cilantro; 4 servings Cilantro, for garnish; 237 milliliters coconut milk; 8 6-inchs blue corn tortillas, (6-inches each); 2 Tbsps finely chopped fresh ginger; 4 cloves garlic, finely chopped; 1 Tbsp coarsely ground black pepper; 2 Tbsps fresh lime juice; 118 milliliters grated Monterey Jack cheese; 2 Tbsps peanut oil; 59 milliliters chopped peanuts; 59 milliliters chopped pistachios; 1 Tbsp red curry paste; 1 red onion, finely sliced; 4 servings Salt; 4 servings Salt and pepper; 4 servings Salt and freshly ground pepper; 2 Tbsps smooth peanut butter; 237 milliliters soy sauce; 2 Tbsps soy sauce; 118 milliliters grated white cheddar cheese

You can never have too many main course recipes, so give Black Pepper and Ginger Chicken Taco with Red Curry-Peanut Sauce and Peanut Relish a try. This recipe serves 4. One serving contains 854 calories, 53g of protein, and 56g of fat. This recipe covers 37% of your daily requirements of vitamins and minerals. Head to the store and pick up salt and pepper, curry paste, soy sauce, and a few other things to make it today. To use up the peanut oil you could follow this main course with the Salted Peanut Toffee Cookies as a dessert. From preparation to the plate, this recipe takes roughly 4 hours and 32 minutes. It is a good option if you're following a gluten free diet.

Instructions

Whisk together soy sauce, oil, ginger, garlic and black pepper in a medium shallow baking dish.

Ingredients you will need

Black Pepper

Soy Sauce

Garlic

Ginger

Cooking Oil

Equipment you will use

Baking Pan

Whisk

Add the chicken breast and turn to coat. Cover and marinate in the refrigerator for at least 4 hours.

Ingredients you will need

Chicken Breast

Heat a large grill pan over high heat until smoking.

Equipment you will use

Grill Pan

Remove chicken from marinade and season with salt to taste. Grill for 4 to 5 minutes on each side until just cooked through.

Ingredients you will need

Marinade

Whole Chicken

Salt

Equipment you will use

Grill

Let rest 5 minutes, slice each breast on the bias into 6 slices.

Heat peanut oil in a medium saucepan over high heat.

Ingredients you will need

Peanut Oil

Equipment you will use

Sauce Pan

Add the curry paste and saute for 3 to 4 minutes.

Ingredients you will need

Curry Paste

Add the soy sauce, coconut milk and lime juice and bring to a simmer.

Ingredients you will need

Coconut Milk

Lime Juice

Soy Sauce

Whisk in the peanut butter and cook for 5 minutes. Season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Peanut Butter

Equipment you will use

Whisk

Combine all ingredients in a small bowl and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Equipment you will use

Bowl

To Assemble: Preheat oven to 375 degrees F.

Equipment you will use

Oven

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 form a half moon and brush the tops with peanut oil.

Ingredients you will need

Peanut Oil

Red Onion