8 Servings | Prep Time 20 Min | Cook Time 10 Min
Nestle Recipe
  • 1 pound boneless, skinless chicken breast halves, cut into ½-inch strips
  • ¼ cup chunky peanut butter
  • 2 cloves garlic, finely chopped
  • 3 teaspoons reduced sodium soy sauce, divided
  • 2 limes, quartered
  • 16 sprigs cilantro
  • 1 tablespoon grapeseed or canola oil
  • 1 tablespoon fish sauce
  • 1 shallot, sliced
  • 8 corn tortillas, warmed
  • 1/4 cup fresh lime juice
  • 2 cups shredded cabbage
  • 2 tablespoons rice vinegar
  • 2 radishes, thinly sliced
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Step 1
Combine chicken, lime juice, garlic, shallot, fish sauce and 2 teaspoons soy sauce in a resealable plastic bag. Seal bag; press with fingers to distribute marinade.
Step 2
Refrigerate for 1 hour.
Step 3
Heat oil in a large skillet over medium heat. Using tongs, transfer chicken and shallot to skillet. Discard marinade. Cook chicken, turning frequently, for about 10 minutes or until thoroughly cooked and golden brown.
Step 4
Combine sweet chili sauce, peanut butter, rice vinegar and remaining teaspoon soy sauce in small bowl; whisk until thoroughly mixed.
Step 5
Place 2 to 3 pieces of chicken on each warm tortilla. Top with peanut sauce, cabbage, radishes and cilantro. Squeeze lime juice over tacos.

Nutrition Information

254.78 cal

  • Total fats (g)

    8.59 Grams

  • Proteins (g)

    20.57 Grams

  • Total Carbs (g)

    25.18 Grams