Thai Peanut Chicken Tacos

Ingredients

Chicken and Marinade

• 1 ½ lbs. boneless skinless chicken breasts
• ¼ cup fresh lime juice
• ¼ cup soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons Fustini’s Sesame oil
• 1 tablespoon fish sauce (or ½ soy sauce, ½ Ginger & Honey balsamic)
• 2 tablespoons Fustini’s Ginger and Honey balsamic
• 1 tablespoon sriracha
• 4 garlic cloves, minced
• 1 tablespoon minced ginger
• ⅓ cup chopped cilantro
• ⅓ cup chopped green onions

Peanut Sauce

• ⅓ cup creamy peanut butter
• 2 tablespoons brown sugar
• 1 tablespoon fresh lime juice
• 1 tablespoon soy sauce
• 1 teaspoon Fustini’s Sesame oil
• 1 garlic clove, minced
• 2 teaspoons minced ginger
• 1 teaspoon Farmstyle sriracha
• 2 tablespoons Fustini’s Ginger and Honey balsamic
• Warm water for consistency
• 8 flour tortillas, warmed for serving (or lettuce wraps)

Thai Slaw

• 3-4 cups shredded cabbage, red or green or combination
• ½ cup matchstick carrots, roughly chopped
• 1 small red bell pepper, diced into matchsticks
• ¼ cups sliced green onion
• 3 tablespoons chopped cilantro
• 2 tablespoons Fustini’s Ginger and Honey balsamic
• 1 tablespoon Fustini’s Sesame 0il
• Peanut Sauce from the previous recipe

Cilantro Rice

• 1 ½ cups jasmine rice
• 3 cups water
• 1 teaspoon Fustini’s Sesame oil
• 1 teaspoon salt
• 1 tablespoon Fustini’s Ginger and Honey balsamic
• fresh cilantro, chopped, for serving