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RECIPE
19 INGREDIENTS10 STEPS1HR

Teriyaki Chicken Tacos

4.3
3 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 Time

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
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
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

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Nutrition Per Serving

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CALORIES
272
FAT
7.3 g
PROTEIN
15.2 g
CARBS
35.5 g

Cooking Instructions

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Step 1
Make the slaw. Stir Red Cabbage (2 cup), Rainbow Carrots (2 cup), Red Onion (1/2), Lime (1), Soy Sauce (1 tablespoon), and Rice Vinegar (1 tablespoon) 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 cup) 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 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 Thigh (1.5 pound) and let them cook for a couple of minutes, until they start to become white.
Step 7
Add in the Fresh Ginger (1 tablespoon) and Garlic (2 clove) 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 tablespoon). 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 Tortilla (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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Nutrition Per Serving
Calories
272
% Daily Value*
Fat
7.3 g
9%
Saturated Fat
3.1 g
16%
Trans Fat
0.0 g
--
Cholesterol
64.6 mg
22%
Carbohydrates
35.5 g
13%
Fiber
2.4 g
9%
Sugars
10.2 g
--
Protein
15.2 g
30%
Sodium
554.9 mg
24%
Vitamin D
--
--
Calcium
62.6 mg
5%
Iron
1.4 mg
8%
Potassium
237.2 mg
5%
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