Black Pepper and Ginger Chicken Taco with Red Curry-Peanut Sauce and Peanut Relish

• 1 cup soy sauce
• 2 tablespoons peanut oil
• 2 tablespoons finely chopped fresh ginger
• 4 cloves garlic, finely chopped
• 1 tablespoon coarsely ground black pepper
• 4 boneless chicken breasts
• Salt
• 2 tablespoons peanut oil
• 1 tablespoon red curry paste
• 2 tablespoons soy sauce
• 1 cup coconut milk
• 2 tablespoons fresh lime juice
• 2 tablespoons smooth peanut butter
• Salt and freshly ground pepper
• 1/4 cup chopped peanuts
• 1/4 cup chopped pistachios
• Salt and pepper
• 8 blue corn tortillas, (6-inches each)
• 1/2 cup grated Monterey Jack cheese
• 1/2 cup grated white cheddar cheese
• 1/2 red onion, finely sliced
• 1/4 cup finely chopped cilantro
• Cilantro, for garnish

1. For Chicken Marinade: Whisk together soy sauce, oil, ginger, garlic and black pepper in a medium shallow baking dish.
2. Add the chicken breast and turn to coat.
3. Cover and marinate in the refrigerator for at least 4 hours.
4. Heat a large grill pan over high heat until smoking.
5. Remove chicken from marinade and season with salt to taste.
6. Grill for 4 to 5 minutes on each side until just cooked through.
7. Let rest 5 minutes, slice each breast on the bias into 6 slices.
8. For the Red Curry Peanut Sauce: Heat peanut oil in a medium saucepan over high heat.
9. Add the curry paste and saute for 3 to 4 minutes.
10. Add the soy sauce, coconut milk and lime juice and bring to a simmer.
11. Whisk in the peanut butter and cook for 5 minutes.
12. Season with salt and pepper to taste.
13. For the Peanut Relish: Combine all ingredients in a small bowl and season with salt and pepper.
14. To Assemble: Preheat oven to 375 degrees F. Lay tortillas out on a flat surface.
15. Divide both of the cheeses among the tortillas.
16. Top the cheese with 3 slices of the chicken, some of the red onion and cilantro.
17. Fold the tortillas over to form a half moon and brush the tops with peanut oil.
18. Place on a lightly oiled baking sheet and bake for 5 to 7 minutes, until the cheese melts.
19. Serve 2 on a plate, drizzle with the red curry-peanut sauce and sprinkle with peanut relish and cilantro.

soy sauce, peanut oil, fresh ginger, garlic, ground black pepper, chicken breasts, salt, peanut oil, red curry, soy sauce, coconut milk, lime juice, smooth peanut butter, salt, peanuts, pistachios, salt, corn tortillas, grated monterey, grated white cheddar cheese, red onion, cilantro, cilantro

Taken from www.foodnetwork.com/recipes/bobby-flay/black-pepper-and-ginger-chicken-taco-with-red-curry-peanut-sauce-and-peanut-relish-recipe.html (may not work)