Thai Chicken Tacos

Yield: 4 servings

Active Time: 10 minutes*

Prep Time: 10 minutes*

Cook Time: 15 minutes

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Delicious Thai flavors wrapped together in a tortilla!

Ingredients for Single Meal

2 - large boneless chicken breasts
3 - Tbsp rice vinegar
3 - Tbsp soy sauce
2 - Tbsp lime juice
- Salt and pepper
8 - flour tortillas**
2 - cup(s) shredded cabbage**
1/2 - cup(s) Thai peanut sauce**
Garnish: - chopped cilantro**
Side: - veggies**
1 - gallon-size freezer baggie(s)

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Cooking Directions for Single Meal

Cut up the chicken breasts into bite-size pieces.
In a large mixing bowl, whisk together the rice vinegar, soy sauce, and lime juice with a few pinches of salt and pepper. Add the chicken pieces and toss them in the marinade. Put in the fridge and marinate for at least 30 minutes.*
In a large skillet, saute the chicken and marinade until chicken is cooked through. Assemble tacos with chicken, shredded cabbage in each tortilla, topped with drizzles of the Thai peanut sauce.
Prepare veggies.
Serve Thai Chicken Tacos with veggies.

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Cut up 4 chicken breasts into bite-size pieces.
In a large mixing bowl, whisk together the 6 Tbsp rice vinegar, 6 Tbsp soy sauce, 4 Tbsp lime juice with a few pinches of salt and pepper.

To each gallon-size plastic freezer baggie, add the following ingredients:

Half of the chicken pieces
Half of the prepared marinade into each bag

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the skillet for browning and cooking as directed.

Dairy-Free Modifications

Recipe is dairy-free when served with dairy-free sides.

Gluten-Free Modifications

Recipe is gluten-free when you use gluten-free soy sauce and corn tortillas in place of the flour tortillas.

Printable Label Recipe Title

Thai Chicken Tacos

Printable Label Instructions

Thaw chicken in the marinade and transfer to skillet and brown the chicken pieces. Serve on tortillas with shredded cabbage and drizzles of Thai peanut sauce.
Serve with veggies.

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