Cooking Instructions
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Step 1
Remove the
Fresh Cilantro (9 g)
leaves from the stems and discard stems. Roughly chop the cilantro and hold for plating.
Step 2
Remove the stem, pith and seeds from the
Red Fresno Chili Pepper (1)
and discard. Slice the chili into 1/4 inch rounds and set aside.
Step 3
Pat dry the
Chicken Breasts (2)
with paper towels and place in a large saucepot with enough water to cover.
Step 4
Bring to a boil over medium-high heat and then turn heat down to medium-low. Cover and cook until the chicken shreds easily with a fork, about 10 to 12 minutes. Shred the chicken by pulling apart with your fingers or two forks and set aside.
Step 5
In a medium bowl, combine the shredded chicken with
Teriyaki Sauce (60 mL)
and toss to combine.
Step 6
In another medium bowl, toss
Coleslaw Mix (200 g)
and Fresno chili pepper with the
Rice Vinegar (15 mL)
.
Step 7
In a small bowl, mix together the
Sriracha (7 g)
and
Mayonnaise (1 pckg)
.
Step 8
Heat a small sauté pan over medium-high heat. Add the
White Corn Tortillas (4)
one by one, and heat until very hot. Keep warm for plating.
Step 9
Place the chicken into the tortillas and top with the slaw and sriracha mayonnaise. Garnish with cilantro. Serve and enjoy!
