Thai Chicken Tacos

recipe

Want to prepare something different for iftaar? Well, this week You! has collaborated with food, prop, visual stylist and culinary coach Kausar Z Ahmed of Kitchen Craft who shares a Mexican speciality with a Thai touch. Try out these yummy ‘Thai Chicken Tacos’ and make your iftaar menu delightful.Bon Appetite!

I N G R E D I E N T S

Boneless chicken breasts 2 cups

Lemon juice 1 tbsp

Fresh coriander (chopped) 1/4 cup

Onion (finely chopped) 1

Garlic cloves (minced) 3

Soya sauce 2 tsps

Red pepper (crushed) 1/2 - 1 tsp

Hot chilli sauce 1/2 - 1 tsp

Vegetable oil 2 tbsps

Tortillas, heated 5

Cabbage slaw as required

Lemon wedges as required

For Cabbage Slaw

Cabbage (shredded) 2 cups

Carrot (shredded) 1/2 cup

Green onions (sliced) 1/2 cup

Radishes (sliced) 1/3 cup

Fresh coriander (snipped) 1/4 cup

Peanuts (coarsely chopped) 1/4 cup

Vinegar 1/4 cup

M E T H O D

• First of all cut the skinless and boneless chicken into 1/2 to 3/4 inch pieces.
• In a bowl stir together chicken, coriander, onion, garlic, lemon juice, soya sauce, pepper and chilli sauce.
• Cover the mixture and refrigerate for 1 hour.
• In a large skillet, heat oil and cook the chicken mixture over medium-high heat for five minutes or until the chicken is cooked, stirring occasionally. Set aside.
• Then prepare the cabbage slaw. In a medium-sized bowl, combine cabbage,
  carrot, green onions, radishes, coriander and, peanuts. Add vinegar; toss gently
  to coat.
• To serve, layer two tortillas. Top with chicken and cabbage slaw. Serve with remaining slaw and lemon wedges. Enjoy!