I know, tacos two days in a row? I’m sorry, I just love them. And I promise these are completely different from the ones I shared yesterday. This is a recipe that I got from my sister in law. She is such a good cook. She cooks like her mom, and I love her cooking too. They have a special knack for cooking healthy dishes that always include a ton of fresh veggies and nuts or beans, and somehow making the dish taste like it’s not really good for you. Because it tastes so good. I added a few more things to her recipe, but the basics of the dish are still the same.
The combination of the sweet chili sauce and chicken all wrapped up in a soft tortilla shell is so good. You won’t be sorry you tried these. I added a cucumber salsa, but you could also do a mango or some other fruit salsa, or simply lettuce and tomato, or even shredded lettuce.
Yield: Serves 4
For the chicken:
1 lb chicken
1 quart chicken stock
additional water
1/2 cup sweet chili dipping sauce
1/4 cup chopped fresh cilantro
the juice of 1 lime
1 clove garlic, grated
1/4 cup unsalted peanuts
For the cucumber salsa:
1 medium tomato, chopped
1/2 medium cucumber, chopped
6 green onions, chopped
1/4 cup freshly chopped cilantro
salt and pepper to taste
tortillas
Place chicken in a saucepan or skillet. Add chicken stock and enough additional water to cover. Bring to a boil and cook over medium heat until done, about 20 minutes.
While chicken is cooking, place all ingredients for salsa in a large bowl. Mix well and set aside.
Remove chicken from skillet and shred. Add chicken back to skillet or saucepan. Add sweet chili sauce, grated onion, lime juice and cilantro to chicken. Heat through.
Serve Thai chicken in a tortilla topped with cucumber salsa.
