These Chicken Teriyaki Tacos combine savory Asian flavors with a fun taco twist, perfect for a quick weeknight meal that will delight your taste buds.
Ingredients
- 500g boneless, skinless chicken breasts, cut into small strips
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sugar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 8 small corn or flour tortillas
- 1 cup shredded green cabbage
- 1/4 cup chopped green onions
- 1 tablespoon sesame seeds
- 1/4 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 tablespoon rice vinegar
Instructions
- In a small bowl, mix together the soy sauce, mirin, sugar, ginger, and garlic to create the teriyaki marinade.
- Place the chicken strips in the marinade and let them sit for at least 10 minutes while you prepare the other ingredients.
- In a small bowl, combine the mayonnaise, sriracha sauce, and rice vinegar to make a spicy mayo sauce. Set aside.
- Heat the vegetable oil in a large skillet over medium-high heat. Drain excess marinade and add the chicken strips, cooking them for about 5-7 minutes until they are cooked through and slightly caramelized.
- Warm the tortillas in a dry skillet or microwave until pliable.
- To assemble the tacos, place a generous spoonful of chicken onto each tortilla, top with shredded cabbage and green onions.
- Drizzle the spicy mayo sauce over the tacos and sprinkle with sesame seeds.
- Serve immediately, enjoying the blend of flavors and textures.
Notes
Feel free to customize with additional toppings like sliced avocados or a squeeze of lime for extra flavor.