Peanut Chicken Tacos with Crunchy Thai Slaw Recipe
These peanut chicken tacos with crunchy Thai slaw are bold, fresh, and perfect for taco night—full of flavor, texture, and easy prep!
If Taco Tuesday needs a flavorful twist, these Peanut Chicken Tacos with Crunchy Thai Slaw are your new go-to. Combining the savory richness of creamy peanut butter with bright, tangy slaw and tender chicken thighs, this fusion taco recipe delivers big on bold Thai-inspired flavors. The contrast of textures—soft tortillas, crunchy slaw, and chopped peanuts—makes every bite a crave-worthy experience.
What’s great about this recipe is that it strikes the perfect balance between comfort food and fresh, healthy ingredients. It’s easily adaptable too—you can swap in rotisserie chicken, go for flour or corn tortillas, or even serve it as a taco bowl. With a zesty lime-peanut dressing and punchy garlic-ginger notes, this dish brings a whole new level of excitement to your weekly taco night.
More Taco Night Inspo
Why You’ll Love This Recipe
- Bold Thai Flavors: A fusion of ginger, garlic, soy sauce, lime juice, and peanut butter gives these Thai peanut chicken tacos their unmistakable depth.
- Texture Heaven: Creamy peanut sauce, crunchy toppings, and juicy chicken all wrapped in a soft tortilla? Yes, please.
- Family Favorite: This amazing recipe pleases kids and adults alike. It’s a great way to introduce new flavors without going too far outside comfort zones.
- Meal-Prep Friendly: The chicken and slaw can be prepped ahead of time, making this ideal for busy weeknights.
- Highly Customizable: Use ground chicken, add a squeeze of lime, or mix in a bit of sesame oil or broccoli slaw for extra variety.
Ingredient Breakdown
Chicken:
- Chicken thighs: Juicy and flavorful, perfect for high-heat cooking in a large pan.
- Peanut butter: Use creamy peanut butter for a smooth, rich marinade.
- Soy sauce: Brings salt and umami.
- Fresh ginger and garlic: Key players in Thai flavors.
Peanut Sauce:
- Peanut butter, maple syrup, soy sauce, and ginger: This creamy peanut sauce is sweet, nutty, and tangy.
- Water: Thins the sauce to a drizzle-able consistency.
Slaw:
- Green cabbage & carrots: Classic coleslaw mix—crisp, crunchy, and colorful.
- Lime juice & rice vinegar: Brings tang and brightness to the crunchy slaw.
- Green onions: Adds freshness and zing.
- Salt: Rounds out the flavor.
- Optional: Add a splash of olive oil or toss in fresh cilantro for an herby finish.
To Serve:
- Corn or flour tortillas: Warmed for the best results.
- Chopped peanuts & extra green onions: Adds the perfect crunchy toppings and visual pop.
How to Make the Recipe
1. Marinate the Chicken
In a medium bowl, whisk 3 Tbsp creamy peanut butter, 1 tsp minced ginger, 2 Tbsp soy sauce, and 2 Tbsp minced garlic. Coat the chicken thighs well, cover, and refrigerate for at least 1 hour to soak in all that nutty flavor.
2. Make the Thai Slaw
In a large bowl, combine 3 cups shredded green cabbage, ½ cup carrots, 2 sliced green onions, 1 Tbsp peanut butter, 2 Tbsp fresh lime juice, 1 tsp rice vinegar, and ½ tsp salt. Toss well to evenly coat and set aside.
3. Whisk the Peanut Sauce
In a small bowl, mix 2 Tbsp peanut butter, 1 tsp soy sauce, 2 Tbsp maple syrup, 1 tsp ginger, and 3 Tbsp water until smooth. Adjust thickness with more water if needed. Set aside for that extra drizzle of sauce.
4. Cook the Chicken
Heat a bit of olive oil in a large pan over medium-high heat. Remove chicken from the marinade and cook 5–7 minutes per side until golden brown and fully cooked (165°F internal temp). Let rest 5 minutes before shredding into bite-sized strips.
5. Assemble the Tacos
Warm your soft tortillas in a dry skillet or microwave. Add a generous scoop of tangy slaw, followed by shredded chicken. Drizzle with the creamy peanut dressing, top with chopped peanuts and green onions, and enjoy immediately.
How to Store the Recipe
- Chicken: Store cooked chicken in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave before serving.
- Slaw: Best fresh, but can be stored separately in the fridge for 1–2 days. Stir before using.
- Peanut Sauce: Keeps well in the fridge in a small bowl or jar with lid for up to 1 week. Stir and thin with water as needed before using.
- Tortillas: Store in original packaging or zip-top bag in the fridge. Warm before serving for soft, pliable texture.
Tips for Making the Recipe
- Use Rotisserie Chicken: For a shortcut, toss shredded rotisserie chicken in the marinade and warm in a skillet for an easy thai chicken taco recipe.
- Add Veggie Variety: Try broccoli slaw, red cabbage, or shredded bell peppers in the slaw for added crunch and color.
- Craving Heat? Add a dash of sriracha or red pepper flakes to the peanut sauce or marinade.
- Make it Gluten-Free: Stick with corn tortillas and ensure your soy sauce is gluten-free (or use tamari).
- Batch Cooking: Double the chicken and slaw ingredients for quick lunches or to stretch this dish into multiple meals.
- Next Time Ideas: Swap in ground chicken, grill the marinated thighs, or turn it into a rice bowl topped with the same ingredients.
Get ready to make Peanut Chicken Tacos with Crunchy Thai Slaw your new weeknight family favorite. With so much flavor, crunch, and creamy goodness packed into each bite, these tacos are sure to become a go-to in your dinner rotation. Don’t forget that extra drizzle of sauce and a squeeze of lime—it’s what takes them over the top.
Recipe adapted from Munchin with Maddie.
FAQs
Absolutely! Crunchy peanut butter will add even more texture to both the marinade and sauce.
Either corn tortillas or flour tortillas work great. Corn gives a more traditional taco feel, while flour is softer and easier to fold.
Yes! Marinate the chicken and prep the slaw a day ahead. Store everything separately, then cook and assemble fresh.
Use a meat thermometer to check for 165°F internal temperature. Also look for golden-brown color and juices running clear.
A simple cucumber salad, jasmine rice, or grilled corn pairs perfectly with the Thai flavors in these tacos.
More Peanut-y Recipes
Peanut Chicken Tacos with Crunchy Thai Slaw Recipe
Ingredients
For the chicken
- 1 lb skinless chicken thighs cubed
- 3 Tbsp creamy peanut butter
- 1 tsp fresh ginger minced
- 2 Tbsp soy sauce
- 2 Tbsp garlic minced
For the peanut sauce
- 2 Tbsp creamy peanut butter
- 1 tsp soy sauce
- 3 Tbsp water to thin
- 2 Tbsp maple syrup
- 1 tsp fresh ginger minced
For the slaw
- 3 cups green cabbage shredded
- 1/2 cup carrots shredded
- 1 Tbsp creamy peanut butter
- 2 Tbsp lime juice
- 1 tsp rice vinegar
- 1/2 tsp salt
- 2 green onions + more for garnish thinly sliced
To serve
- 8 corn tortillas
- 1 cup unsalted peanuts chopped
Instructions
- Pat chicken thighs dry. In a bowl, mix 3 Tbsp peanut butter, 1 tsp ginger, 2 Tbsp soy sauce, and 2 Tbsp garlic. Add the chicken and coat well. Cover and refrigerate for at least 1 hour.
- In a mixing bowl, combine shredded cabbage, carrots, green onion, 1 Tbsp peanut butter, lime juice, rice vinegar, and salt. Toss until fully coated. Set aside or chill until ready to use.
- In a small bowl, whisk together 2 Tbsp peanut butter, 1 tsp soy sauce, maple syrup, ginger, and water until smooth. Add more water as needed for drizzling consistency.
- Heat a skillet over medium heat. Remove chicken from marinade and cook for 5–7 minutes per side until golden and fully cooked (internal temp of 165°F). Let rest 5 minutes, then shred into thin strips.
- Warm tortillas in a dry skillet or microwave. To each tortilla, add a scoop of slaw, shredded chicken, and a drizzle of peanut sauce. Top generously with chopped peanuts and extra green onions for garnish.