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Receta Black Pepper And Ginger Chicken Taco With Curry Peanut Sauce
by Global Cookbook

Black Pepper And Ginger Chicken Taco With Curry Peanut Sauce
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Ingredientes

  • 1 c. soy sauce
  • 2 Tbsp. peanut oil
  • 2 Tbsp. finely-minced fresh ginger
  • 4 x garlic cloves finely minced
  • 1 Tbsp. coarsely grnd black pepper
  • 4 x boneless chicken breasts Salt to taste
  • 2 Tbsp. peanut oil
  • 1 Tbsp. red curry paste
  • 2 Tbsp. soy sauce
  • 1 c. coconut lowfat milk
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. smooth peanut butter Salt to taste Freshly-grnd black pepper to taste
  • 1/4 c. minced peanuts
  • 1/4 c. minced pistachios Salt to taste Freshly-grnd black pepper to taste
  • 8 x blue corn tortillas - (6" dia)
  • 1/2 c. grated Monterey Jack cheese
  • 1/2 c. grated white cheddar cheese
  • 1/2 x red onion finely sliced
  • 1/4 c. finely-minced cilantro Cilantro for garnish

Direcciones

  1. For Chicken Marinade: Whisk together soy sauce, oil, ginger, garlic and black pepper in a medium shallow baking dish. Add in the chicken breasts and turn to coat. Cover and marinate in the refrigerator for at least 4 hrs.
  2. Heat a large grill pan over high heat till smoking. Remove chicken from marinade and season with salt to taste. Grill for 4 to 5 min on each side till just cooked through. Let rest 5 min, slice each breast on the bias into 6 slices.
  3. For the Red Curry Peanut Sauce: Heat peanut oil in a medium saucepan over high heat. Add in the curry paste and saute/fry for 3 to 4 min. Add in the soy sauce, coconut lowfat milk and lime juice and bring to a simmer. Whisk in the peanut butter and cook for 5 min. Season with salt and pepper to taste.
  4. For the Peanut Relish: Combine all ingredients in a small bowl and season with salt and pepper.
  5. To Assemble: Preheat oven to 375 degrees. 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 create a half moon and brush the tops with peanut oil.
  6. Place on a lightly oiled baking sheet and bake for 5 to 7 min, till the cheese melts. Serve 2 on a plate, drizzle with the red curry-peanut sauce and sprinkle with peanut relish and cilantro.
  7. This recipe yields 4 servings.
  8. Comments: Original title as listed is "Black Pepper And Ginger Chicken Taco With Red Curry-Peanut Sauce And Peanut Relish."