Lemongrass Curry Chicken Tacos

Recipe Directions

1. For best results, take the chicken out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates.
2. Cut open the package of chicken (a) and place on a plate. Season on both sides with a pinch of salt and pepper. Heat a skillet or saute pan over medium-high heat for two minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Put the chicken in the pan, stir once, then let it cook without stirring for 2 minutes.
3. While the chicken is cooking, pour the cucumber (b) and greens (c) into a mixing bowl. Add 1/2 of the lemongrass and curry aioli (d) and season with a pinch of salt and pepper, but do not mix. Set the salad aside.
4. After 2 minutes, stir the chicken, add the broccoli (e) and stir again. Cook for 2 minutes, then turn off the heat, but keep the pan on the burner.
5. Wrap the tortillas (f) in a paper towel or dishcloth. Microwave the tortillas for 30-60 seconds to warm them up. Then toss the salad.
6. Assemble the tacos by spooning the chicken and broccoli into a warm tortilla. Spoon some salad into the taco or serve the salad on the side. Sprinkle sriracha peanuts & pineapple (g) into the taco, and drizzle the remaining aioli on top.