Cuencos de Taco de Pollo al Coco con Ensalada de Cacahuete

Ingredientes

• 1 tablespoon vegetable oil
• 1 1/4 lb boneless skinless chicken breasts, cut into 1/2-inch strips
• 1/2 cup canned coconut milk (not cream of coconut)
• 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
• 2 tablespoons creamy peanut butter
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon chile garlic sauce
• 1 tablespoon packed brown sugar
• 1 teaspoon grated fresh gingerroot
• 3 cups shredded baby spinach
• 1 cup coarsely shredded carrots
• 4 green onions, thinly sliced on the bias
• 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)
• 1/4 cup chopped salted roasted peanuts
• 1/4 cup chopped fresh cilantro leaves

Preparación

1. 1

   In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until no longer pink in center. Stir in coconut milk and taco seasoning mix. Reduce heat to medium; simmer uncovered 2 to 3 minutes, stirring frequently, until thickened.

2. 2

   Meanwhile, in medium bowl, beat peanut butter, vinegar, soy sauce, chile garlic sauce, brown sugar and gingerroot with whisk. Add spinach, carrots and green onions; toss to coat.

3. 3

   Heat bowls as directed on package. Divide spinach mixture among bowls. Divide chicken mixture among bowls; top each with peanuts and cilantro.