Adapted from Asian Chicken Tacos by Serving Up Simplicity. I replaced Sriracha with gochujang, cabbage with broccoli stems and omitted the honey. I also doubled the amount of sauce.
Servings: makes 6-8 tacos, depending on how much meat you want in each
- 1/3 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tsp grated fresh ginger
- 2 Tbsp gochujang*
- Juice from 1/2 lime
- 1 chicken breast, cooked and shredded
- Broccoli stems, coarsely grated*
- 6-8 corn tortillas, charred
- Cilantro, coarsely chopped
- 1-2 limes
- Combine sauce ingredients in a small saucepan and mix until smooth. Thin with water, if needed.
- Heat over medium heat until well combined.
- Toss shredded chicken with sauce.
- Char tortillas over gas burner or heat in the oven.
- Spoon chicken onto tortillas and add a generous amount of shredded broccoli.
- Top with cilantro and a squeeze of lime juice.
- If you’re not familiar with gochujang, it is a Korean fermented chile paste. It is a fiery red color, but the chiles are relatively mild. I use 2 Tbsp – this makes the sauce about as spicy as a medium salsa. You can start with a smaller amount and add more to taste.
- You can substitute coleslaw mix or shredded cabbage for the broccoli stems.
- Add chopped peanuts for an extra crunch.