Cooking Instructions
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Step 1
Cut the
Tyson® Chicken Breasts (1 lb)
into an inch strip. Then add in a bowl with
Brown Sugar (2 Tbsp)
,
Taco Seasoning (1 tsp)
,
Ground Turmeric (1 tsp)
, and
Coconut Milk (1/2 cup)
. Toss to combine and marinate for at least 15 minutes or up to overnight.
Step 2
Prepare your cucumber relish. In a medium bowl, dissolve the
Granulated Sugar (1/4 cup)
in the
Water (3/4 cup)
. Then add
Distilled White Vinegar (1/3 cup)
and set aside in the fridge to cool down.
Step 3
Add the
Dry Roasted, Unsalted Peanuts (1/2 cup)
to a mortar and pestle. Crush it until it becomes grounded (you can leave some big pieces if you like your peanut sauce to have a crunchy texture).
Step 4
In a saucepan over medium-low heat, add
Coconut Milk (1 cup)
,
Thai Red Curry Paste (2 Tbsp)
,
Brown Sugar (1/4 cup)
, and ground peanuts. Occasionally, stir. Simmer for 5-10 minutes or until the sauce becomes slightly thick. Then set aside.
Step 5
While the sauce is simmering, bring the vinegar mixture out from the fridge and add the
Cucumbers (1 cup)
,
Red Onion (1/4)
, and
Red Chili Peppers (2)
. Mix to combine and set aside in a fridge.
Step 6
In a grill pan over medium-high heat, add
Vegetable Oil (1 tsp)
. Once hot, cook the chicken for 2-3 minutes on each side.
Step 7
To assemble the taco, top a warm
TortillaLand® Flour Tortillas (12)
with grilled chicken, peanut sauce, and cucumber relish. Garnish with
Fresh Cilantro Leaves (to taste)
if using and serve with a squeeze of
Limes (2)
.
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