As of lately, Thai flavors have definitely been my favorite. At my local grocery store, the sweet chili sauce was only sold in a very large bottle, so I am trying to figure out a few ways to use it all up!
These tacos are so good, and taste so fresh with that yummy salsa topping it off. The peanuts add some good crunch as well, don't leave them out!! We served it up with some roasted red pepper quinoa (I cheated and did the box version this time ;)
For the chicken:
1 lb chicken
1 quart chicken stock
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 (I used some red bell pepper instead)
1/2 medium cucumber, chopped
6 green onions, chopped
1/4 cup freshly chopped cilantro (oops, forgot this in the photo!)
salt and pepper to taste
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.
Recipe Source: Eclectic Recipes