Thai Chicken Tacos

This isn't authentic Thai (go figure...) but it has a lot of Thai flavors in it.  It was a delicious meal that was fairly simple to make.  I love tacos and Thai food so this seemed like a fairly good choice for dinner tonight.

The marinade/sauce I made for the chicken was a bit spicy.  (And we even topped the tacos with more sriracha!)  You can certainly adapt this to your taste if you prefer something different.  If you're not into spice, cut back on the sriracha.

We topped our tacos with cucumber, carrot, and green onion.  Overall it was very tasty and a bit different than the tacos I usually make.  The crunchy veggies were a great contrast to the warm, saucy chicken.  Jeremy usually isn't a big fan of cucumber but he thought it went really well in the tacos.  He agreed that this recipe will have to be made again. :)

I served this with a side of brown rice because we had only thawed one chicken breast.  We used less chicken and more veggies in our tacos and we got 6 tacos out of the one chicken breast.  The rice was just made according to the package (although I added 1/2 tsp. of parsley flakes and a 1/2 tsp. of sliced green onion).  It was a delicious side to the tacos.

Recipe:
1 tbs. soy sauce
1 tbs. sriracha (plus more for topping, optional)
1 tbs. honey
1/2 tbs. fish sauce
1/2 tbs. brown sugar
zest and juice of 1 lime
1/2 tsp. thai curry paste
1 tsp. minced garlic
1 chicken breast, cut into thin slices
1/2 tsp. cornstarch
2 tbs. water
5" soft corn tortillas*
2 green onions
roughly 3" of cucumber
1 medium carrot, peeled

1. Mix the soy sauce, sriracha, honey, fish sauce, brown sugar, zest and juice of the lime, thai curry paste, and minced garlic in a bowl large enough to hold both the liquid and the chicken.  Add the chicken and mix to combine.  Cover with plastic wrap and refrigerate for 1-2 hours (until you're ready to cook).
2. Thinly slice the green onion, cucumber, and carrot.  (I used a mandolin so the cucumber and carrots were julienned... but you could do this with a knife -- it would just take longer. I used a knife to slice the green onion on the bias.  You just want very thin slices so each bite isn't overwhelmed with thick veggies.)
3. Heat a frying pan over medium-high heat.  Add the chicken with the marinade and cook, stirring frequently, until the chicken is cooked through and the liquid is slightly reduced (5-10 minutes depending on how thick the chicken slices are).
4. Mix the cornstarch and the water in a small bowl.  Add to the chicken and cook until the liquid thickens (if it gets too thick, add some more water).
5. Assemble the tacos by placing a small amount of chicken in each shell, top with veggies and sriracha as desired.  (Don't overfill the tacos or the shells have a tendency to break.)

* We ended up using 6 taco shells.  Depending on the brand we buy, they are sometimes thin enough to need doubling to ensure the taco doesn't break.  (So you might need between 6 and 12...)