Name: Teriyaki Chicken Tacos
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4-6
Ingredients: 1½ pounds boneless, skinless chicken thighs, cut into small pieces; ½ cup teriyaki sauce, divided; 2 tablespoons vegetable oil; 1 tablespoon minced ginger; 2 cloves garlic, minced; 12 small corn or flour tortillas (6-inch); 2 cups shredded cabbage or coleslaw mix; 1 large avocado, sliced; ¼ cup sliced green onions; ¼ cup chopped cilantro; 1 tablespoon sesame seeds; 1 lime, cut into wedges; Sriracha mayo for drizzling (optional)

Instructions

Marinate the chicken

In a medium bowl, combine chicken pieces with ¼ cup of the teriyaki sauce. Toss to coat evenly and marinate for at least 15 minutes, or up to 2 hours in the refrigerator for more flavor.
Cook the chicken

Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken (discarding excess marinade), minced ginger, and garlic. Cook for 7-8 minutes, stirring occasionally, until chicken is cooked through and slightly caramelized.
Finish the chicken

Pour the remaining ¼ cup teriyaki sauce over the chicken and cook for an additional 2-3 minutes until the sauce thickens and coats the chicken. Remove from heat.
Warm the tortillas

Heat the tortillas on a dry skillet or directly over a gas flame for about 20 seconds per side until warm and slightly charred. Keep warm by wrapping in a clean kitchen towel.
Assemble the tacos

Layer each tortilla with shredded cabbage, teriyaki chicken, sliced avocado, green onions, and cilantro. Sprinkle with sesame seeds and drizzle with sriracha mayo if using.
Serve

Serve immediately with lime wedges on the side for squeezing over the tacos. For a complete meal, pair with a side of rice or a simple Asian-inspired slaw.

Teriyaki Chicken Tacos

Ingredients

Instructions

Nutritional Information