Teriyaki Chicken Tacos

1:00:00

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

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Ingredients
- Serves 12 +
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2 cup Red Cabbage
2 cup Rainbow Carrots
1 Tbsp Red Wine Vinegar
1/2 stick Butter
1 cup Long Grain White Rice
1 1/2 cup Chicken Stock
1/2 cup Scallion
1 dash Sesame Oil
1 Tbsp Ginger
1/3 cup Soy Sauce
1/4 cup Dark Brown Sugar
2 Tbsp Honey
12 White Corn Tortillas
2 clove Garlic
Directions HIDE IMAGES
STEP 1
Stir Red Cabbage, Rainbow Carrots, Red Onion, Lime, Soy Sauce, and Red Wine Vinegar together throughly in a bowl.
STEP 2
Then start on the rice. Melt the Butter in a medium sauce pan, then add the Long Grain White Rice to toast it for just a couple of minutes.
STEP 3
Pour in the Chicken Stock 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 and let them get fragrant in the hot rice.
STEP 5
While the rice cooks, make the chicken. Heat the Sesame Oil in a large skillet with deep sides over medium high heat.
STEP 6
Add Boneless, Skinless Chicken Thigh and let them cook for a couple of minutes, until they start to become white.
STEP 7
Add in the Ginger and Garlic and let them become fragrant for a couple of minutes.
STEP 8
Finally, pour in the Soy Sauce, Dark Brown Sugar, and Honey. 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 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 then pile a small mound of the slaw on the very top. Serve immediately and enjoy!
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