Spicy Malaysian Satay Tacos with Peanut Sauce

Ingredients

• 1 pound chicken thighs, cut into strips
• 8 small corn tortillas
• 2 tablespoons vegetable oil
• 1 cup cucumber, julienned
• 1 cup red onion, thinly sliced
• 1 cup cilantro, chopped
• 1 lime lime, cut into wedges

• 3 tablespoons soy sauce
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 teaspoon ground coriander

• 1 cup peanut butter
• 1 cup coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon lime juice, freshly squeezed
• 1 tablespoon brown sugar
• 1 teaspoon chili flakes

Method

1. 01
   In a large bowl, combine soy sauce, brown sugar, garlic, ginger, turmeric, chili powder, and ground coriander to make the satay marinade.
2. 02
   Add the chicken strips to the marinade, ensuring they are well-coated. Cover and let marinate in the refrigerator for at least 20 minutes.
3. 03
   While the chicken marinates, prepare the peanut sauce by whisking together peanut butter, coconut milk, soy sauce, lime juice, brown sugar, and chili flakes in a small saucepan over low heat until smooth and heated through.
4. 04
   Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes until fully cooked, stirring occasionally.
5. 05
   Warm the corn tortillas in a dry skillet or microwave to make them pliable.
6. 06
   Assemble the tacos by placing a few strips of chicken on each tortilla. Top with julienned cucumber, red onion slices, and chopped cilantro.
7. 07
   Drizzle the peanut sauce over the top of the tacos and serve with lime wedges on the side.