RECIPE
19 INGREDIENTS10 STEPS1HR

Teriyaki Chicken Tacos

4.0
2 Ratings
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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.
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These are such incredible and flavorful teriyaki chicken tacos served with fragrant scallion rice and a gorgeous Asian slaw!

1HR

Total Cooking Time

19

Ingredients
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.
GO TO BLOG
Ingredients
US / METRIC
Servings:
12
Serves 12
Slaw Topping
2 cups
Shredded Red Cabbage
2 cups
Shredded Rainbow Carrots
1/2
Red Onion , thinly sliced
1
Lime , juiced
1 Tbsp
Rice Vinegar
Rice
1/4 cup
1 cup
Long Grain White Rice
1 1/2 cups
Chicken Stock
1/2 cup
Scallions , thinly sliced
Chicken
1 dash
Sesame Oil
1 Tbsp
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
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Directions

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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 Scallions (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 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.

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