8
Servings
Prep Time
20 Min
Cook Time
10 Min
  • 1 pound boneless, skinless chicken breast halves, cut into ½-inch strips
  • 1/4 cup fresh lime juice
  • 2 cloves garlic, finely chopped
  • 1 shallot, sliced
  • 1 tablespoon fish sauce
  • 3 teaspoons reduced sodium soy sauce, divided
  • 1 tablespoon grapeseed or canola oil
  • 5 tablespoons Maggi® Sweet Chili Sauce
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  • ¼ cup chunky peanut butter
  • 2 tablespoons rice vinegar
  • 8 corn tortillas, warmed
  • 2 cups shredded cabbage
  • 2 radishes, thinly sliced
  • 16 sprigs cilantro
  • 2 limes, quartered
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

254.70 Kcal

  • carbohydrates

    25.18 Grams

  • protein

    20.56 Grams

  • fat

    8.58 Grams

  • sugar

    8.70 Grams

  • sodium

    530.19 Milligrams