Description
Teriyaki-infused tender chicken in warm flour tortillas, topped with a bright and crunchy sesame cucumber slaw. This fusion dish delivers bold, sweet, and savory flavors in every bite, perfect for casual meals or gatherings.
Ingredients
1.5 lbs boneless, skinless chicken breasts
1/4 cup soy sauce (gluten-free if needed)
2 tbsp honey
1 tbsp rice vinegar
1 tbsp sesame oil
2 tbsp cornstarch
1 cup water
1 tbsp vegetable oil
8 soft flour tortillas
1 English cucumber, thinly sliced
1/4 cup plain Greek yogurt
2 tbsp tahini
1 tbsp rice vinegar
1 tsp sesame seeds
1/2 tsp chili flakes
1/4 cup chopped pistachios
Chopped fresh cilantro, for garnish (optional)
Instructions
Whisk soy sauce, honey, rice vinegar, and sesame oil in a bowl to make the teriyaki marinade.
Place chicken breasts in a large bowl and coat with the marinade. Let marinate for at least 15 minutes.
Heat vegetable oil in a skillet over medium-high heat. Add chicken and cook for 6-7 minutes per side, or until golden brown and cooked through.
In a separate small bowl, mix cornstarch and water to create a slurry. Add to the skillet and simmer until the sauce thickens, about 2-3 minutes. Remove chicken from the skillet.
To prepare the creamy sesame cucumbers, whisk Greek yogurt, tahini, rice vinegar, sesame seeds, and chili flakes in a bowl. Fold in sliced cucumber and pistachios.
Warm tortillas in a skillet or microwave.
Assemble tacos by placing teriyaki chicken and creamy cucumber mixture on each tortilla. Garnish with fresh cilantro if desired.
Notes
Substitute gluten-free tamari for soy sauce if avoiding gluten.
The chicken can be pressure-cooked for quicker cooking. Cook for 8 minutes at high pressure, followed by a 5-minute natural release.
Chili flakes can be omitted if avoiding heat.
Leftover chicken can be used in salads or wraps.
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg