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Ingredients
For the marinade
- 1/4 cup light brown sugar
- 1/4 cup rice wine vinegar
- 1/4 cup Tamari
- 3 tablespoons fish sauce
- 2 tablespoons Sambal Olek or Sriracha
- 2 inches ginger root, peeled and grated
- 2 large cloves garlic, chopped
- 2 tablespoons peanut or canola oil
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon ground coriander
- 6 boneless, skinless chicken thighs or 3 boneless, skinless chicken breasts
- 1 lime, halved
For the Peanut-Ginger Sauce
- 1/3 cup smooth peanut butter
- 1/4 cup boiling water
- 3 tablespoons light brown sugar
- 3 tablespoons Tamari
- 2 tablespoons Sambal Olek or Sriracha
- 2 inches ginger root, peeled and grated
- 1 large clove garlic, finely chopped
- Juice of 1 lime
Fixin’s
- 12 to 16 corn or flour soft tacos
- 1/2 head thinly sliced Napa or white cabbage
- 1/3 seedless cucumber, thinly sliced
- 2 large radishes, thinly sliced
- 1 bunch scallions, whites and greens thinly sliced on bias
- Mint leaves, from a small bunch
- Cilantro leaves, about 1 loosely packed cup
Yield
Serves: 4
Preparation
Combine marinade ingredients in a shallow dish or large plastic food storage bag. Add chicken and marinate for 1 hour.
Preheat a grill or cast-iron skillet to medium-high heat. Cook chicken 8-10 minutes over direct heat then let rest in pan or over indirect heat for 3-4 minutes more. Place lime halves on the grill or in the pan and slightly char. Thinly slice chicken and douse with juice of charred lime.
For the Peanut-Ginger sauce, whisk all ingredients to combine. Serve sliced chicken with sauce and fixings of your choice.