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Thai Peanut Chicken Quesadillas

The Chunky Chef
  • 35 minutes
  • Serves 6

INGREDIENTS

MARINADE:

1/3 cup

pineapple juice

1/4 cup

soy sauce

1/4 cup

brown sugar (packed)

1 tbsp

fish sauce

1 tbsp

lime juice

1 1/2 tsp

sriracha

3/4 tsp

dry basil

3 cloves

fresh garlic (grated or pressed through a garlic press)

1 1/2 tsp

fresh ginger (grated)

1/4 tsp

black pepper

2 lb

chicken (trimmed, 4-6 chicken breasts)

3 tbsp

olive oil

PEANUT SAUCE:

Reserved and UN-used marinade

1/3 cup

coconut milk (canned or from a carton)

1 tsp

sriracha

1/2 tsp

cornstarch

1/2 cup

creamy peanut butter

Juice of 1/2 a lime

QUESADILLAS:

Burrito-sized flour tortillas

Shredded Monterey-Jack cheese

Finely shredded carrots

Thinly sliced green onions (reserve more for garnish)

Chopped peanuts (reserve more for garnish)

Thinly sliced red cabbage (for garnish)

Chopped Thai chiles (for garnish)

Chopped fresh cilantro (for garnish)