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Teriyaki Chicken Tacos

Teriyaki Chicken Tacos Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs
  • 1/4 cup soy sauce
  • 2 tbsp mirin
  • 2 tbsp brown sugar
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • 1 tbsp vegetable oil
  • 8 small flour or corn tortillas
  • 2 cups shredded green cabbage
  • 1/2 cup shredded carrot
  • 2 tbsp rice vinegar
  • 1 tsp sugar
  • Pinch of salt
  • 1/4 cup mayonnaise
  • 1 tbsp sriracha
  • Sliced scallions and sesame seeds for garnish

Method
 

  1. Whisk together the soy sauce, mirin, brown sugar, garlic, ginger, and cornstarch slurry in a small bowl until smooth.
  2. Pat the chicken dry, slice against the grain into 1/2-inch strips, and season with a pinch of salt and pepper.
  3. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear, undisturbed, for 3 minutes until golden.
  4. In a medium bowl, toss the cabbage, carrot, rice vinegar, 1 tsp sugar, and salt. Let it sit while you finish the chicken.
  5. Flip the chicken, cook 1 minute, then pour in the teriyaki sauce. Simmer 2 to 3 minutes, stirring, until the sauce is thick and glossy.
  6. Warm the tortillas, stir together the mayonnaise and sriracha, then build the tacos with chicken, slaw, spicy mayo, scallions, and sesame seeds. Serve immediately.

Notes

If you like more heat, add a pinch of chili flakes to the sauce or double the sriracha in the mayo. The slaw is best fresh, but you can toss it together up to an hour ahead and keep it chilled.