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Recipes
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!
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Teriyaki Chicken Tacos
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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.
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
Red Cabbage
2 cups
Shredded Red Cabbage
Rainbow Carrots
2 cups
Shredded Rainbow Carrots
Red Onion
1/2
Red Onion, thinly sliced
Lime
1
Lime, juiced
Soy Sauce
1 Tbsp
Rice
Butter
4 Tbsp
Long Grain White Rice
1 cup
Long Grain White Rice
Chicken Stock
1 1/2 cups
Chicken Stock
Scallion
1/2 cup
Scallion, thinly sliced
Chicken
Sesame Oil
1 dash
Sesame Oil
Fresh Ginger
1 Tbsp
Fresh Ginger, minced
Garlic
2 cloves
Garlic, minced
Soy Sauce
1/3 cup
Dark Brown Sugar
4 Tbsp
Dark Brown Sugar
Honey
2 Tbsp
Sesame Seeds
to taste
Sesame Seeds, toasted
for sprinkling on top
White Corn Tortilla
12
White Corn Tortillas
Nutrition Per Serving
VIEW ALL
Calories
279
Fat
7.6 g
Protein
15.2 g
Carbs
36.4 g
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Teriyaki Chicken Tacos
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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.
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 (4 Tbsp) 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 (4 Tbsp), 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 (4 Tbsp), 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.
Tags
view more tags
Asian
Lunch
Cinco de Mayo
Shellfish-Free
Dinner
Game Day
Quick & Easy
Mexican
Summer
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