Chicken Tacos With Bok Choy & Radish Slaw

These Chicken Tacos with Bok Choy & Radish Slaw are a true farm-to-table delight. Simple to prepare and bursting with fresh flavors, these tacos are perfect for a weeknight dinner or a casual gathering with friends and family. The combination of tender marinated chicken with the crunchy, zesty slaw creates a taco experience that’s both refreshing and satisfying. The slaw made with crisp bok choy and peppery radishes adds a unique twist and can easily stand on its own as a side salad or a topping for other dishes like burgers or grilled meats.

After a long hot day on the farm, these tacos are just the thing to refuel and enjoy with loved ones. They’re versatile, flavorful, and sure to become a favorite in your recipe rotation. These tacos will impress whether you’re cooking for yourself, your family, or guests.

Ingredients

Chicken

• Zest and juice of 1 lime
• 1/4 cup low sodium tamari sauce (or soy sauce)
• 2 teaspoons honey
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup fresh cilantro, roughly chopped
• 1 (2-inch) piece fresh ginger, minced
• 2 chicken breasts, cut into roughly 1-inch chunks
• 2 tablespoons peanut oil

Bok Choy & Radish Slaw

• 1 medium-sized head of bok choy, stems and leaves very thinly sliced
• 1 bunch of radishes, greens removed (save for another use) and very thinly sliced
• 1/4 cup peanut oil
• 2 tablespoons low-sodium tamari (or soy sauce)
• Juice and zest from 1/2 a lime
• 1 tablespoon toasted sesame oil
• 1 tablespoon honey
• 1 teaspoon freshly grated ginger
• 1 clove of garlic, minced

Tacos

• Peanut oil for frying
• 8 corn tortillas
• Fresh cilantro for serving

Directions

Marinate the Chicken

1. Prepare the marinade:
   Combine the lime zest and juice, tamari sauce, honey, crushed red pepper flakes, chopped cilantro, and minced ginger in a medium bowl. Add the chicken chunks to the marinade, ensuring each piece is well coated. Let the chicken marinate at room temperature for about 25 minutes. If you have time, you can also marinate the chicken in the refrigerator overnight for even more flavor.

Prepare the Bok Choy & Radish Slaw

1. Make the slaw:
   While the chicken is marinating, prepare the slaw. Toss the thinly sliced bok choy and radishes in a large bowl. The bok choy adds a mild, crisp texture while the radishes contribute a sharp, peppery bite.
2. Make the dressing:
   Whisk together the peanut oil, tamari sauce, lime juice and zest, toasted sesame oil, honey, freshly grated ginger, and minced garlic in a smaller bowl. This dressing is tangy, slightly sweet, and packed with flavor.
3. Toss the slaw:
   Pour the dressing over the bok choy and radishes, tossing until everything is well combined. Set the slaw aside, allowing the flavors to meld while you prepare the chicken.

Cook the Chicken

1. Cook the chicken:
   Heat the peanut oil in a large skillet over medium heat. Remove the chicken from the marinade and shake off any excess liquid. Cook the chicken in the hot skillet for about 3-5 minutes per side or until the chicken is cooked through and no longer pink in the center. The exterior should be golden brown and slightly caramelized from the marinade. Once cooked, remove the chicken from the heat and set it aside to rest.

Fry the Tortillas

1. Fry the tortillas:
   Wipe out the skillet used to cook the chicken, then add more peanut oil if needed. Heat the oil over medium-high heat. Fry each corn tortilla for about 1 minute per side or until lightly browned and crisp around the edges. The tortillas should be soft in the center but crisp on the outside. Drain the tortillas on paper towels if they seem too oily.

Assemble the Tacos

1. Assemble:
   To assemble the tacos, divide the cooked chicken evenly among the fried tortillas. Top each taco with a generous serving of bok choy and radish slaw. The slaw adds a refreshing crunch that perfectly complements the savory chicken.
2. Garnish:
   Garnish each taco with fresh cilantro sprigs for extra flavor and color.

Serve

1. Serve:
   Serve the tacos immediately while they’re warm and fresh. These tacos are great on their own, but you can also serve them with additional lime wedges, hot sauce, or a side of rice and beans for a more complete meal.

Additional Tips

• Make-Ahead Option: The slaw can be made and stored in the refrigerator for up to a day. This makes meal prep easier, especially if you’re hosting a gathering.
• Serving Suggestions: These tacos pair well with a light, refreshing beverage like a cold beer, iced tea, or a citrusy cocktail. Consider serving them with black beans or grilled corn on the cob for a heartier meal.
• Leftovers: If you have leftovers, the chicken can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.

These Chicken Tacos with Bok Choy & Radish Slaw are a delightful combination of fresh, vibrant flavors and textures. Perfect for a casual dinner or a special gathering, they will surely be a hit with anyone who tries them. Enjoy!