8 Servings
Nestle Recipe
  • 1 pound
    boneless, skinless chicken breast halves, cut into ½-inch strips
  • 0.25 cup
    fresh lime juice
  • 2 cloves
    garlic, finely chopped
  • 1 unit
    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
  • 0.25 cup
    chunky peanut butter
  • 2 tablespoons
    rice vinegar
  • 8 units
    corn tortillas, warmed
  • 2 cups
    shredded cabbage
  • 2 units
    radishes, thinly sliced
  • 16 sprigs
    cilantro
  • 2 units
    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

85.7 cal

  • Total fats (g)

    1.7 Grams

  • Proteins (g)

    16.4 Grams

  • Total Carbs (g)

    0 Grams