Teriyaki Chicken Tacos

Recipe

19 INGREDIENTS • 10 STEPS • 1HR

Teriyaki Chicken Tacos

4.6

5 ratings

These are such incredible and flavorful teriyaki chicken tacos served with fragrant scallion rice and a gorgeous Asian slaw!

Teriyaki Chicken Tacos

Save

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

These are such incredible and flavorful teriyaki chicken tacos served with fragrant scallion rice and a gorgeous Asian slaw!

1HR

Total Time

$0.73

Cost Per Serving

Ingredients

Servings

12

US / Metric

Slaw Topping

2 cups

Shredded Red Cabbage

2 cups

Shredded Rainbow Carrots

1/2

Red Onion, thinly sliced

1

Lime, juiced

1 Tbsp

1 Tbsp

Rice

1/4 cup

1 cup

Long Grain White Rice

1 1/2 cups

Chicken Stock

1/2 cup

Scallion, thinly sliced

Chicken

1 dash

Sesame Oil

1.5 lb

Boneless, Skinless Chicken Thighs, diced

1 Tbsp

Fresh Ginger, minced

2 cloves

Garlic, minced

1/3 cup

1/4 cup

Dark Brown Sugar

2 Tbsp

to taste

Sesame Seeds, toasted

for sprinkling on top

12

White Corn Tortillas

Nutrition Per Serving

VIEW ALL

Calories

279

Fat

7.6 g

Protein

15.2 g

Carbs

36.4 g

Teriyaki Chicken Tacos

Save

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

Cooking InstructionsHide images

step 1

Make the slaw. Stir Red Cabbage (2 cups), Rainbow Carrots (2 cups), Red Onion (1/2), Lime (1), Soy Sauce (1 Tbsp), and Rice Vinegar (1 Tbsp) together thoroughly in a bowl. Set it aside to let the flavors marry and the liquids wilt the veggies a little while you make everything else

step 1 Make the slaw. Stir Red Cabbage (2 cups), Rainbow Carrots (2 cups), Red Onion (1/2), Lime (1), Soy Sauce (1 Tbsp), and Rice Vinegar (1 Tbsp) together thoroughly in a bowl. Set it aside to let the flavors marry and the liquids wilt the veggies a little while you make everything else

step 2

Start on the rice. Melt the Butter (1/4 cup) in a medium sauce pan, then add the Long Grain White Rice (1 cup) to toast it for just a couple of minutes.

step 3

Pour in the Chicken Stock (1 1/2 cups) and let it come to a gentle boil. Cover the pot and reduce the heat to low.

step 4

Let the rice cook until tender for about 15 to 20 minutes. When it is done, stir in the Scallion (1/2 cup) and let them get fragrant in the hot rice.

step 4 Let the rice cook until tender for about 15 to 20 minutes. When it is done, stir in the Scallion (1/2 cup) and let them get fragrant in the hot rice.

step 5

While the rice cooks, make the chicken. Heat the Sesame Oil (1 dash) in a large skillet with deep sides over medium high heat.

step 6

Add Boneless, Skinless Chicken Thighs (1.5 lb) and let them cook for a couple of minutes, until they start to become white.

step 7

Add in the Fresh Ginger (1 Tbsp) and Garlic (2 cloves) and let them become fragrant for a couple of minutes.

step 8

Finally, pour in the Soy Sauce (1/3 cup), Dark Brown Sugar (1/4 cup), and Honey (2 Tbsp). Let the mixture gently boil for 10-15 minutes until it is a thick glaze that lovingly coats the chicken.

step 8 Finally, pour in the Soy Sauce (1/3 cup), Dark Brown Sugar (1/4 cup), and Honey (2 Tbsp). Let the mixture gently boil for 10-15 minutes until it is a thick glaze that lovingly coats the chicken.

step 9

Warm up the White Corn Tortillas (12) however you like best. Scoop a generous spoonful of the rice on each tortilla, then scoop a spoonful of the chicken on top of the rice.

step 10

Sprinkle the chicken with Sesame Seeds (to taste) then pile a small mound of the slaw on the very top. Serve immediately and enjoy! If you keep all of the components stored in airtight containers separately, they also make great leftovers.

step 10 Sprinkle the chicken with Sesame Seeds (to taste) then pile a small mound of the slaw on the very top. Serve immediately and enjoy! If you keep all of the components stored in airtight containers separately, they also make great leftovers.

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